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Pesto Chicken Gnocchi Bake Pressure Cooker Style

This ultra cheesy pesto chicken gnocchi bake is rich, creamy, and bursting with flavor. Quickly prepared using store-bought pesto and rotisserie chicken, it’s a cozy, satisfying one-pan dinner treat.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 650 kcal

Equipment

  • 1 Oven-safe skillet Large

Ingredients
  

Main ingredients

  • 1 tablespoon Butter
  • ½ medium Onion chopped
  • 2 cloves Garlic minced
  • ½ cup Dry white wine
  • 1 cup Heavy/whipping cream
  • ¼ cup DeLallo Pesto
  • ½ teaspoon Italian seasoning
  • 1 pound DeLallo Potato Gnocchi
  • 2 cups Cooked/rotisserie chicken shredded
  • ½ cup Parmesan cheese freshly grated
  • 2 cups Mozzarella cheese shredded
  • 1 teaspoon Fresh parsley chopped
  • Salt & pepper to taste

Instructions
 

Instructions

  • Preheat your oven to 400°F.
  • Melt the butter in a large oven-safe skillet over medium heat.
  • Add chopped onion and cook for 3-4 minutes until softened.
  • Add minced garlic and stir for about 30 seconds.
  • Pour in the white wine and let it simmer for 2-3 minutes.
  • Stir in the heavy cream, pesto, and Italian seasoning. Mix until combined.
  • Add gnocchi and shredded chicken. Stir gently to coat.
  • Sprinkle parmesan and mozzarella cheese evenly on top.
  • Bake uncovered for 20-25 minutes until bubbly and golden brown.
  • Let it rest for 5 minutes. Sprinkle fresh parsley and season with salt & pepper to taste.

Notes

Let leftovers cool completely before storing. Reheat gently with a splash of cream. Freezes well for up to 2 months. Can substitute chicken with sausage or tofu.