Rotisserie Chicken Pesto Gnocchi

Crispy potato gnocchi, juicy rotisserie chicken, sweet cherry tomatoes, and basil pesto come together in one skillet for a fast, satisfying dinner finished with Parmesan.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 pound potato gnocchi
• 2 tablespoons olive oil
• 2 cups cherry tomatoes
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 3 cups rotisserie chicken
• 0.75 cup pesto
• 0.5 cup water
• 0.5 cup parmesan cheese
• 2 tablespoons fresh basil

Cooking instructions

1. Pull the meat from the rotisserie chicken and shred or chop it into bite-size pieces. Halve the cherry tomatoes and grate the Parmesan if needed. (about 10 min)
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the gnocchi in a single layer and cook, stirring occasionally, until golden and crisp in spots, 5 to 7 minutes. (about 7 min) — Medium-high heat
3. Add the tomatoes, salt, and pepper. Cook until the tomatoes begin to soften and release their juices, about 2 minutes. (about 2 min) — Medium-high heat
4. Stir in the chicken and water. Cook until the chicken is hot throughout and the water has mostly reduced, 2 to 3 minutes. If using a thermometer, reheat the chicken to 165°F (74°C). (about 3 min) — Medium-high heat
5. Remove the skillet from the heat. Add the pesto and toss until the gnocchi and chicken are evenly coated. Sprinkle with Parmesan and fresh basil, then serve immediately. (about 1 min)