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Homemade Creamy Pesto Gnocchi with Crispy Chicken Cutlets photo

Creamy Pesto Gnocchi with Crispy Chicken Cutlets

This Creamy Pesto Gnocchi with Crispy Chicken Cutlets is a quick, comforting meal blending silky pesto gnocchi and crunchy golden chicken for a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound gnocchi soft potato
  • 2 boneless, skinless chicken breasts pounded thin
  • 1 cup pesto sauce basil, homemade or store-bought
  • 1 cup heavy cream for sauce base
  • 1/2 cup grated Parmesan cheese divided for sauce and coating
  • 1/2 teaspoon garlic powder for seasoning chicken
  • 1/2 teaspoon onion powder for seasoning chicken
  • salt and pepper to taste, for chicken and sauce
  • 1/4 cup olive oil for frying chicken cutlets
  • 1/2 cup all-purpose flour for breading
  • 2 large eggs beaten, for breading
  • 1 cup breadcrumbs preferably panko
  • fresh basil leaves for garnish

Equipment

  • Large skillet
  • Medium saucepan
  • Mixing bowls
  • Tongs or spatula
  • Whisk
  • Paper towels

Method
 

Prepare the Chicken Cutlets
  1. Slice chicken breasts horizontally to create thin cutlets. Season with salt, pepper, garlic powder, and onion powder.
Set Up the Breading Station
  1. Place flour in one shallow bowl. Beat eggs in a second bowl. Combine breadcrumbs with half the grated Parmesan cheese in a third bowl.
Bread the Chicken
  1. Dredge each cutlet in flour, shaking off excess. Dip into beaten eggs, then coat with breadcrumb-Parmesan mixture, pressing lightly to stick.
Fry the Chicken Cutlets
  1. Heat olive oil in large skillet over medium heat. Fry cutlets 3-4 minutes per side until golden and cooked through. Drain on paper towels.
Cook the Gnocchi
  1. Bring large pot of salted water to boil. Add gnocchi and cook until they float, about 2-3 minutes. Drain and set aside.
Make the Creamy Pesto Sauce
  1. In medium saucepan over low heat, combine heavy cream, pesto sauce, remaining Parmesan cheese, salt, and pepper. Whisk until cheese melts and sauce thickens slightly.
Toss Gnocchi in Sauce
  1. Add cooked gnocchi to pesto cream sauce and gently toss to coat evenly.
Plate and Garnish
  1. Serve gnocchi topped with crispy chicken cutlets. Garnish with fresh basil leaves.

Notes

  • Press firmly when coating chicken to prevent breadcrumb crust from falling off during frying.
  • Use panko breadcrumbs for extra crispy chicken texture.
  • Reheat leftovers gently to maintain sauce creaminess and chicken crispiness.
  • Swap gnocchi for small pasta or turkey cutlets for variations.
  • Add a splash of pasta water if sauce is too thick for perfect consistency.