Early Dinner Pesto Chicken Gnocchi

Ingredients

For early dinner pesto chicken gnocchi, expect serves 4 and about 20 minutes from start to finish.

• 1 lb shelf-stable or refrigerated potato gnocchi
• 2 cups cooked diced chicken
• 1 cup frozen peas
• 1/3 cup basil pesto
• 2 tablespoons grated Parmesan, plus more for serving
• 1 tablespoon olive oil
• 1/4 teaspoon salt, plus pepper to taste

How to Make It

Start early dinner pesto chicken gnocchi with the part that takes longest, because practice night will not wait.

• Bring a large pot of salted water to a boil and cook the gnocchi until they float, 2 to 3 minutes; add the peas for the last minute.
• Reserve 1/4 cup of the cooking water, then drain the gnocchi and peas.
• Return them to the pot off the heat and add the chicken, pesto, olive oil, and Parmesan.
• Toss gently, adding a splash of the reserved water until the pesto coats everything.
• Season with salt and pepper and serve with extra Parmesan.

Timing Before Practice

Start about 20 minutes out; gnocchi cook in minutes, so this is one of the fastest plates.

• T-minus 20: bring the water to a boil
• T-minus 10: cook gnocchi and peas, then drain
• T-minus 4: toss with chicken and pesto, plate

Make It Ahead or Save Leftovers

This holds for a second night, though the gnocchi soften a little.

• Dice the chicken ahead so dinner is just boil and toss
• Reheat gently with a splash of water to loosen the pesto
• Pack leftovers warm in a thermos for the car
• Serve with: cherry tomatoes, a slice of garlic bread

Parent Tip

Save that splash of starchy cooking water; it turns the pesto into a smooth sauce.