Gnocchi Pesto Recipe

Roast the Tomatoes

Preheat the oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.

Roast in the oven for about 20 minutes, or until the tomatoes are blistered and caramelized. Remove and set aside.

Sear the Chicken

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with salt and pepper.

Add the chicken to the skillet and cook for about 5-7 minutes on each side until golden brown.

Braised Chicken

Add minced garlic to the skillet and sauté for another minute. Pour in the chicken broth, cover, and reduce the heat to low. Let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.

Remove the chicken from the skillet and let it rest before slicing.

Prepare the Dough

In a bowl, combine ricotta cheese, flour, egg, and salt. Mix until a soft dough forms.

On a floured surface, roll the dough into long ropes and cut into small pieces to form gnocchi.

Shape the pieces using a fork to create ridges. Set aside.

Blend the Pesto

In a food processor, combine basil leaves, parmesan cheese, pine nuts, garlic, and salt. Pulse until finely chopped.

With the processor running, slowly drizzle in the olive oil until smooth. Adjust seasoning to taste.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 3-4 minutes.

Use a slotted spoon to remove the gnocchi and transfer them to the skillet with the braised chicken.

Combine and Serve

In the skillet with the chicken, add the roasted tomatoes and heavy cream. Stir to combine and heat through.

Add the cooked gnocchi and pesto, stirring gently to coat everything in the sauce. Adjust seasoning if necessary.

Serve hot, garnished with extra basil or parmesan if desired.