Creamy Pesto chicken gnocchi bake combines pillowy dumplings, tender chicken & melty cheese for an easy weeknight meal everyone will love.

Scale

1 lb (450g) potato gnocchi

1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces

¾ cup (180g) basil pesto (homemade or store-bought)

1 cup (240ml) heavy cream

2 cups (200g) fresh spinach, roughly chopped

2 cups (226g) mozzarella cheese, shredded

½ cup (50g) Parmesan cheese, grated

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes (optional)

Salt and black pepper to taste

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Bring a large pot of salted water to boil. Cook gnocchi for 2 minutes (slightly undercooked). Drain and toss with a drizzle of olive oil.
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, pepper, and Italian seasoning. Cook for 5-6 minutes until just cooked through. Add garlic during the last minute. Transfer chicken to a plate.
In the same skillet, reduce heat to medium-low. Add heavy cream and pesto, stirring to combine. Simmer for 2-3 minutes until slightly thickened. Fold in chopped spinach until wilted.
In the prepared baking dish, layer half the gnocchi, half the chicken, half the sauce, and half the cheese. Repeat layers.
Cover with foil and bake for 15 minutes. Remove foil and bake another 10-15 minutes until cheese is melted and beginning to brown.
Optional: Broil for final 1-2 minutes for extra golden top. Let rest 5 minutes before serving.