Pesto Chicken Meatball Gnocchi – Creamy Herb Comfort

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Pillowy gnocchi tumble with tender chicken meatballs in a luscious basil pesto cream sauce, all cooked in one skillet for maximum flavor and minimal cleanup. This is the kind of dinner that feels like a warm hug: comforting, vibrant, and utterly satisfying.

Cherry tomatoes burst into sweet pockets of juice, baby spinach wilts into emerald ribbons, and every bite delivers that perfect balance of herby brightness and creamy richness. It’s weeknight-friendly enough for Tuesday but impressive enough to serve guests on Saturday.

I stumbled onto this combination after a farmers market haul left me with too much basil and a craving for something cozy. Now it’s my go-to when I want something that looks like I tried (but secretly didn’t).

Why This Works

  • One skillet = one winner. You brown, simmer, and sauce everything in the same pan, building flavor at every stage while keeping your sink blessedly empty.
  • Texture heaven. Crispy-edged gnocchi meet tender meatballs in a creamy sauce studded with juicy tomatoes and silky spinach. Every forkful is a little adventure.
  • Pesto does the heavy lifting. That vibrant basil paste brings instant depth and aroma, so you get big flavor without a long ingredient list or complicated technique.

How to Make Pesto Chicken Meatball Gnocchi

Making the Meatballs:

In a large bowl, gently mix your ground chicken with panko, Parmesan, egg, minced garlic, Italian herbs, salt, and pepper until just combined (no need to go all wrestler on it, or they’ll turn dense). Roll into 20 to 24 small meatballs, each about the size of a walnut, so they cook evenly and nestle perfectly among the gnocchi later.

Browning in One Glorious Skillet:

Heat olive oil in your largest skillet over medium-high heat, then add the meatballs and let them sizzle undisturbed for a minute before turning. You’re chasing golden-brown spots on all sides (about 6 to 8 minutes total), but don’t worry about cooking them through yet. Remove them to a plate and admire your work.

Toasting the Gnocchi:

Toss the gnocchi into that same skillet (all those browned bits are flavor gold) and let them toast for 3 to 4 minutes until they develop crispy, golden patches. Pro tip: Don’t stir constantly. Let them sit so they can caramelize.

The Simmer & Sauce:

Pour in the chicken stock and scrape up any stuck-on bits from the bottom of the pan (that’s where the magic lives). Nestle your meatballs back in among the gnocchi, cover, and simmer for 8 to 10 minutes until the gnocchi are pillowy-tender and the meatballs hit 74°C (165°F) inside.

Creamy Pesto Finish:

Stir in the heavy cream and pesto until everything is glossy and green-flecked, then fold in the cherry tomatoes and spinach. Cook just until the spinach wilts (about 2 minutes), then pull the skillet off the heat and let it rest for 5 minutes so the sauce can thicken and cling to every bite.

The Grand Finale:

Shower with freshly grated Parmesan and torn basil leaves. Serve straight from the skillet if you’re feeling rustic (and who isn’t?). THIS IS LIVING.

Pesto Chicken Meatball Gnocchi

By James

One-skillet, Basil-kissed comfort, Pillowy gnocchi
  • Yield: 4 servings
  • Time: prep: 20 minutes; cook (and temp.): 25 minutes (medium-high to medium heat); resting/cooling: 5 minutes; total: 50 minutes
Pesto Chicken Meatball Gnocchi
Pillowy gnocchi tumble with tender chicken meatballs in a luscious basil pesto cream sauce, all cooked in one skillet for maximum flavor and minimal cleanup. This is the kind of dinner that feels like a warm hug: comforting, vibrant, and utterly satisfying.

Ingredients

  • For the Chicken Meatballs:
  • 500g (1 lb) ground chicken
  • 60g (1/2 cup) panko breadcrumbs
  • 40g (1/3 cup) grated Parmesan cheese
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Skillet:
  • 2 tablespoons olive oil
  • 500g (1 lb) fresh or shelf-stable gnocchi
  • 480ml (2 cups) chicken stock
  • 180ml (3/4 cup) heavy cream
  • 120g (1/2 cup) basil pesto
  • 200g (7 oz) cherry tomatoes, halved
  • 100g (3.5 oz) baby spinach
  • Additional Parmesan for serving
  • Fresh basil leaves for garnish

Instructions

  1. Make the Meatballs:
  2. Combine ground chicken, panko, Parmesan, egg, garlic, Italian herbs, salt, and pepper in a bowl—mix gently until just combined.
  3. Roll into 20–24 small meatballs (about 25g/1 oz each) for even cooking.
  4. Cook in One Skillet:
  5. Heat olive oil in a large skillet over medium-high heat.
  6. Brown meatballs on all sides, about 6–8 minutes—they don't need to be fully cooked through yet.
  7. Remove meatballs and set aside.
  8. Add gnocchi to the same skillet and toast until golden spots appear, about 3–4 minutes.
  9. Pour in chicken stock, scraping up browned bits from the bottom.
  10. Nestle meatballs back into the skillet among the gnocchi.
  11. Simmer covered for 8–10 minutes until gnocchi are tender and meatballs reach 74°C (165°F) internal temperature.
  12. Stir in heavy cream and pesto until well combined.
  13. Add cherry tomatoes and spinach, cooking until spinach wilts, about 2 minutes.
  14. Rest 5 minutes off heat to let sauce thicken slightly.
  15. Garnish with Parmesan and fresh basil before serving.

Notes

  • Sun-Dried Tomato Twist: Add 60g (1/3 cup) chopped sun-dried tomatoes with the cherry tomatoes for deeper, tangy flavor.
  • Make it Lighter: Use half-and-half instead of heavy cream and substitute ground turkey for chicken to reduce calories.
  • Cheese Lovers: Stir in 120g (1 cup) shredded mozzarella at the end for extra creamy, stringy goodness.

FAQs

Can I use frozen gnocchi?

Yes! Add them directly to the skillet without thawing. They may need 2 to 3 extra minutes of cooking time to become tender.

Can I make the meatballs ahead?

Absolutely. Roll them, arrange on a parchment-lined tray, and refrigerate up to 24 hours ahead, or freeze for up to 3 months. Cook from frozen by adding a few extra minutes to the browning time.

What if I don’t have fresh pesto?

Store-bought pesto works perfectly. Look for refrigerated varieties in the deli section for the best flavor, though shelf-stable jars will do in a pinch.

Can I substitute ground turkey?

Yes, ground turkey works well, though it’s slightly leaner so the meatballs may be a bit less moist. A tablespoon of olive oil mixed into the turkey helps keep them juicy.

Notes & Variations

Sun-Dried Tomato Twist

Add 60g (1/3 cup) chopped sun-dried tomatoes along with the cherry tomatoes for deeper, tangy flavor and a gorgeous pop of ruby-red color.

Make it Lighter

Use half-and-half instead of heavy cream and substitute ground turkey for chicken to trim calories without sacrificing too much richness.

Cheese Lovers

Stir in 120g (1 cup) shredded mozzarella at the very end for extra creamy, stringy, Instagram-worthy goodness. Let it melt into gooey pockets of joy.

Serve It With

  • A crisp Pinot Grigio or unoaked Chardonnay to balance the richness and let the basil shine.
  • Garlic bread or focaccia for soaking up every last drop of that creamy pesto sauce.
  • Simple arugula salad with lemon vinaigrette to cut through the richness and add a peppery, refreshing contrast.

More Recipes To Try

  • Turkey Meatball Marinara with Rigatoni: Classic Italian-American comfort with tender turkey meatballs in a tangy tomato sauce.
  • Creamy Tuscan Chicken with Sun-Dried Tomatoes: Pan-seared chicken breasts bathed in garlic cream, spinach, and sweet-tart sun-dried tomatoes.
  • Brown Butter Sage Gnocchi with Sausage: Nutty, aromatic brown butter and crispy sage leaves make pillowy gnocchi sing alongside savory sausage.

Let’s Hear It!

Did you make this Pesto Chicken Meatball Gnocchi? Snap a photo and tag us on Instagram or leave a comment below with your favorite variation. We live for your kitchen victories (and happy accidents).

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