Ingredients:

  • 1 lb chicken breast, cut into 1-inch cubes
  • 16 oz potato gnocchi
  • 1 cup cherry tomatoes, halved
  • 1/2 cup prepared basil pesto
  • 1/4 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 200°C (400°F). Note: A fully preheated oven prevents the gnocchi from becoming mushy.
  2. Grab a 9x13 inch baking dish. Toss in your cubed chicken, raw gnocchi, and halved cherry tomatoes.
  3. Pour the basil pesto and heavy cream directly over the mixture.
  4. Stir everything with a spatula until every piece of chicken and gnocchi is coated in green sauce.
  5. Spread the mixture evenly across the pan to ensure even heat distribution.
  6. Bake for 15-18 minutes until the chicken is opaque and the tomatoes look like they are bursting.
  7. Pull the pan out of the oven. Sprinkle the shredded mozzarella evenly over the top.
  8. Return to the oven for 2-3 minutes until the cheese is bubbly and has small brown toasted spots.