Red Pesto Chicken Gnocchi
Savor the delightful fusion of flavors in this vibrant Red Pesto Chicken Gnocchi! Tender chicken, luscious red pesto, and fresh spinach come together with pillowy gnocchi for a meal that's not only packed with protein but also perfect for your weekly meal prep. Whip it up in no time and enjoy a bowl of comfort that’s bursting with taste!
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(3)
- 2 (12 oz) Bags Frozen Chopped Spinach (56.7 g)
- 1 Tbsp Minced Garlic (15 ml)
- 2 (16 oz) Packages Shelf-Stable Potato Gnocchi (56.7 g)
🥩Meat & Seafood(2)
- 2.5 lbs Boneless, Skinless Chicken Breasts (1.13 kg)
- 1 Cup Low-Sodium Chicken Broth (240 ml)
🥛Dairy & Eggs(2)
- 2 Cups Part-Skim Mozzarella Cheese, shredded (480 ml)
- 1 Cup Nonfat Plain Greek Yogurt (240 ml)
🧂Spices & Seasonings(5)
- 1/2 tsp Black Pepper (2.5 ml)
- 1 tsp Garlic Powder (5 ml)
- 1 tsp Onion Powder (5 ml)
- 1 tsp Salt (5 ml)
- 1/2 tsp Smoked Paprika (2.5 ml)
🍯Sauces & Condiments(1)
- 1 (6.7 oz) Jar Red Pesto (190 g)
👨🍳 Instructions
- 1
Add the chicken, chicken broth, red pesto, garlic, and seasonings to a crockpot. Cook on HIGH for 3–4 hours or LOW for 6–7 hours.
- 2
Shred the chicken, then stir in the spinach and gnocchi. Cook for 20–30 minutes.
- 3
Stir in the Greek yogurt and mozzarella until smooth, adding a splash of milk if needed.
- 4
Divide into 8 servings (about 2 cups each). Refrigerate for up to 5 days or freeze for up to 3 months. Reheat with a splash of milk or chicken broth if needed.
💡 Pro Tips
- ✓Sear the chicken breasts for 2-3 minutes per side before adding to the crockpot to develop Maillard browning, which builds deeper roasted flavor compounds that slow-cooking alone can't replicate.technique2-3 minutes per side
- ✓Add gnocchi only in the final 20-30 minutes of cooking since potato-based gnocchi disintegrates into mush if simmered longer than 30 minutes, as the starch granules over-absorb liquid and rupture.timing20-30 minutes
- ✓Temper the Greek yogurt by whisking a ladle of hot broth into it before adding it to the crockpot, because yogurt proteins denature and curdle above 140°F if shocked with direct heat.technique140°F threshold
- ✓Shred chicken while it's still hot at around 165°F internal temp, since muscle fibers separate cleanly along the grain when warm but become tough and stringy to pull apart once cooled.timing165°F
- ✓Use low-moisture part-skim mozzarella rather than fresh mozzarella, as fresh varieties carry 50-60% moisture and will thin out the sauce instead of melting into a cohesive, creamy texture.ingredient50-60% moisture
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
Share this recipe
Red Pesto Chicken Gnocchi
Savor the delightful fusion of flavors in this vibrant Red Pesto Chicken Gnocchi! Tender chicken, luscious red pesto, and fresh spinach come together with pillowy gnocchi for a meal that's not only packed with protein but also perfect for your weekly meal prep. Whip it up in no time and enjoy a bowl of comfort that’s bursting with taste!
📝 Ingredients
Serves 8🥬Fresh Produce(3)
- 2 (12 oz) Bags Frozen Chopped Spinach (56.7 g)
- 1 Tbsp Minced Garlic (15 ml)
- 2 (16 oz) Packages Shelf-Stable Potato Gnocchi (56.7 g)
🥩Meat & Seafood(2)
- 2.5 lbs Boneless, Skinless Chicken Breasts (1.13 kg)
- 1 Cup Low-Sodium Chicken Broth (240 ml)
🥛Dairy & Eggs(2)
- 2 Cups Part-Skim Mozzarella Cheese, shredded (480 ml)
- 1 Cup Nonfat Plain Greek Yogurt (240 ml)
🧂Spices & Seasonings(5)
- 1/2 tsp Black Pepper (2.5 ml)
- 1 tsp Garlic Powder (5 ml)
- 1 tsp Onion Powder (5 ml)
- 1 tsp Salt (5 ml)
- 1/2 tsp Smoked Paprika (2.5 ml)
🍯Sauces & Condiments(1)
- 1 (6.7 oz) Jar Red Pesto (190 g)
👨🍳 Instructions
- 1
Add the chicken, chicken broth, red pesto, garlic, and seasonings to a crockpot. Cook on HIGH for 3–4 hours or LOW for 6–7 hours.
- 2
Shred the chicken, then stir in the spinach and gnocchi. Cook for 20–30 minutes.
- 3
Stir in the Greek yogurt and mozzarella until smooth, adding a splash of milk if needed.
- 4
Divide into 8 servings (about 2 cups each). Refrigerate for up to 5 days or freeze for up to 3 months. Reheat with a splash of milk or chicken broth if needed.
💡 Pro Tips
- ✓Sear the chicken breasts for 2-3 minutes per side before adding to the crockpot to develop Maillard browning, which builds deeper roasted flavor compounds that slow-cooking alone can't replicate.technique2-3 minutes per side
- ✓Add gnocchi only in the final 20-30 minutes of cooking since potato-based gnocchi disintegrates into mush if simmered longer than 30 minutes, as the starch granules over-absorb liquid and rupture.timing20-30 minutes
- ✓Temper the Greek yogurt by whisking a ladle of hot broth into it before adding it to the crockpot, because yogurt proteins denature and curdle above 140°F if shocked with direct heat.technique140°F threshold
- ✓Shred chicken while it's still hot at around 165°F internal temp, since muscle fibers separate cleanly along the grain when warm but become tough and stringy to pull apart once cooled.timing165°F
- ✓Use low-moisture part-skim mozzarella rather than fresh mozzarella, as fresh varieties carry 50-60% moisture and will thin out the sauce instead of melting into a cohesive, creamy texture.ingredient50-60% moisture