
A creamy, cheesy bake that combines pillowy potato gnocchi, rotisserie chicken, and bright pesto for a comforting weeknight dinner the whole family will love.

This pesto chicken gnocchi bake arrived in my life on a hectic weeknight when I wanted something quick but special. I had a leftover rotisserie chicken from an earlier errand, a jar of DeLallo pesto in the pantry, and a package of potato gnocchi in the freezer. I assembled the dish in under 30 minutes and slid it into the oven. The result was a bubbly, fragrant casserole with tender gnocchi coated in a silky green sauce and a golden, melty cheese top. My family gathered within minutes of the oven timer, and the plate cleaning that followed convinced me this needed to be a regular on our rotation.
I first tested this combination on a Sunday afternoon while entertaining close friends. The bright herbal note from the pesto balanced the rich cream and cheeses, and the rotisserie chicken kept it effortless. Texturally it offers soft, pillowy bites of gnocchi, threads of tender chicken, and the satisfying chew from browned mozzarella. This is the sort of dish you can make when you want comfort without a lot of hands on time, and it adapts beautifully to what you already have in the kitchen.
I remember the first time I served this to my parents they immediately asked for the recipe. Over the years I have learned small adjustments that make it more foolproof. A short simmer with wine lifts the pesto and cream into a glossy sauce. Watching the cheese bubble and brown in the oven never gets old, and the small added step of resting the dish five minutes before serving keeps the sauce from running off the plate.
What I love most is how forgiving this combination is. Small changes like adding a handful of spinach or swapping half the cream for low fat milk work depending on your goals. Family feedback over time pushed me to avoid over seasoning early in the process. Taste at the end before you add salt because the cheeses and pesto provide plenty of savory seasoning.
Cool the bake to room temperature before storing. For short term keep covered in the refrigerator for up to three days. Use an airtight container to maintain moisture. To freeze, place in a freezer safe dish and wrap well to prevent freezer burn. Thaw in the refrigerator overnight and reheat in a 350 degrees F oven until warmed through about 20 to 30 minutes, covering loosely with foil for the first stage to prevent the top from over browning. Individual portions reheat well in a microwave on medium power, stirring halfway through to ensure even heat.
If you prefer a lighter sauce replace half the heavy cream with whole milk and add one tablespoon of cornstarch dissolved in two tablespoons of milk to help thicken. For a dairy free version use a full fat coconut cream and dairy free shredded cheese substitute, though the flavor will skew slightly sweet and tropical. Swap gnocchi for cooked short pasta like orecchiette if you cannot find potato gnocchi. Use shredded rotisserie or leftover roast chicken for convenience or substitute with cooked Italian sausage for a different flavor profile.
Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A simple side of roasted broccoli or sautéed green beans adds color and texture. For a heartier meal, finish with crusty bread to mop up the sauce. Garnish with extra grated Parmesan and a few torn basil leaves for fresh herbal lift. This dish pairs nicely with a chilled glass of the same dry white wine used in the sauce.
This dish blends Italian flavors with American convenience. Gnocchi are traditional Italian potato dumplings with roots in northern Italy. The combination of pesto and cream is not classical Italian but has become popular in Italian inspired home cooking because it delivers herbaceousness and comfort in one pan. Using rotisserie chicken is a modern shortcut that preserves the idea of combining tender protein with pillowy gnocchi and rich cheese components.
In summer use fresh basil pesto made at home to amplify brightness and add halved cherry tomatoes on top before baking for a fresh burst. In fall swap pesto for a roasted red pepper spread and stir in chopped roasted squash for seasonal warmth. During winter add sautéed mushrooms and wilted kale to make the bake heartier and pack more nutrients into a single pan meal.
Assemble the sauce and combine with gnocchi and chicken in an oven safe dish but do not add the cheese. Cover and refrigerate for up to 24 hours. When ready, top with Parmesan and mozzarella and bake as directed. This saves active time on busy evenings. For freezer friendly meal prep portion into individual containers so guests or family members can reheat single servings quickly.
This pesto chicken gnocchi bake is the kind of food that welcomes improvisation. Make it your own, invite someone over, and enjoy the simple pleasure of a warm, cheesy dish shared at the table.
Use freshly grated Parmesan for better melting and flavor compared to pre grated varieties.
If the sauce thickens too quickly, add a splash of cream or milk to loosen before baking.
Let the bake rest five minutes after baking so the sauce sets and portioning is cleaner.
To prevent the top from burning during broiling watch closely and move the skillet away from the broiler if it browns too fast.
This nourishing pesto chicken gnocchi bake recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Pesto Chicken Gnocchi Bake recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Set oven to 375 degrees F and place the rack in the upper third. Positioning the rack here helps the top brown evenly without overcooking the base.
Melt butter in a deep oven safe skillet over medium heat. Add chopped onion and cook five minutes until softened and slightly golden.
Stir in minced garlic and pour in half cup dry white wine. Let bubble for thirty seconds to lift flavors and reduce the alcohol.
Add one cup heavy cream, quarter cup DeLallo pesto, and half teaspoon Italian seasoning. Whisk until combined and simmer gently for one minute.
Stir in one pound potato gnocchi and two cups cooked chicken. Heat through for one to two minutes. If sauce becomes too thick add a splash of cream.
Remove skillet from heat. Sprinkle half cup grated Parmesan and two cups shredded mozzarella. Bake uncovered fifteen minutes until bubbly then broil briefly if desired to brown the top.
Let sit five minutes before serving. Garnish with chopped parsley and season with salt and pepper to taste.
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This recipe looks amazing! Can't wait to try it.
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