One-Dish Creamy Pesto Chicken and Gnocchi Bake

Ingredients:

• 1 lb (450 g) gnocchi, store-bought or homemade

• 2 cups cooked chicken, diced or shredded

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1/2 cup pesto (store-bought or homemade)

• 1 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• Salt and pepper, to taste

• Fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. In a skillet, heat olive oil over medium heat. Sauté garlic for 1–2 minutes until fragrant.

3. Add heavy cream, chicken broth, and pesto. Stir to combine and bring to a gentle simmer. Season with salt and pepper.

4. Toss cooked gnocchi and chicken in the creamy pesto sauce until evenly coated.

5. Transfer mixture to the prepared baking dish. Sprinkle mozzarella and Parmesan evenly on top.

6. Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.

7. Remove from oven and let cool slightly. Garnish with fresh basil before serving.

Notes:

• For extra flavor, add sun-dried tomatoes or sautéed mushrooms.

• Can substitute half-and-half for heavy cream for a lighter version.

• Leftovers store well in the fridge for up to 3 days.