One Skillet Chicken Pesto Gnocchi with Squash and Spinach Recipe
This is a perfect one-pan and one-bowl meal. If you want the chicken and the gnocchi to be more uniform you can cut the chicken into cubes. I like eating with a knife and fork, so I like the chicken a little bigger.
Ingredients
- 3 Tbs. olive oil, divided
- 2 cups diced butternut squash (½-inch cube)
- ¼ cup water
- 1 small onion (½ cup)
- 2 chicken breasts, cut into 4-5 pieces
- 2 chicken thighs, cut into 2-3 pieces
- Salt and pepper
- 1 450gm package of gnocchi**
- 1 large clove garlic, minced
- ¾ cup no-sodium chicken stock
- ¼ cup pesto*
- 1 tsp. salt
- Freshly ground pepper
- 4 handfuls baby spinach
Instructions
- 1
In a large skillet, heat 1 Tbs. olive oil. Add the squash cubes and onion, cook for 10 minutes, tossing occasionally, add the water, put the lid on and let the squash cook for another 5-7 minutes. It should be fork tender. Remove the squash and onion from the pan to a heat proof bowl and set aside.
- 2
Put the pan on the heat, let any water evaporate and then put the remaining oil in the pan, let heat.
- 3
Season the chicken with salt and pepper add to the pan, toss in the oil and let cook undisturbed for 3-4 minutes, flip and cook for another 3-4 minutes, remove the chicken and place in the bowl with the squash.
- 4
Add the gnocchi, toss and cook for 2 minutes. Add the chicken and squash back to the pan, add the garlic, toss for 30 seconds or so. Add the chicken stock, pesto, salt and pepper and spinach, toss and cook for a few more minutes. Make sure the chicken is cooked and the spinach is wilted.
- 5
Serve in a bowl! Serves 10 *I use no-cheese, no-nut pesto **I use prepared potato gnocchi that I find in the pasta section of my local grocery store. It does not need to be cooked first. You can use whole wheat, spelt or regular (even sweet potato)
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make One Skillet Chicken Pesto Gnocchi with Squash and Spinach?
This One Skillet Chicken Pesto Gnocchi with Squash and Spinach recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 14 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this one skillet chicken pesto gnocchi with squash and spinach ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.