Baked Chicken Pesto Gnocchi and Vegetables (No Cream)

a photo of a blue baking dish with gnocchi, chicken tomatoes, eggplant and zucchini

Baked Chicken Pesto Gnocchi and Vegetables (No Cream)

Golden gnocchi tossed in vibrant homemade pesto, loaded with tender chicken breast, cherry tomatoes, zucchini, and eggplant. Baked until crisp on top and perfect for hot dinners or chilled meal-prep lunches.

note - ingredient amounts can be approximate.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings

Calories 536 kcal

Equipment

Baking Tray
Stick Blender, recommended over traditional blender/food processor as it's smaller and needs less clean up.

Ingredients

Pesto

300 g (10 ½ oz) silken tofu
60 g (¼ cups) lemon juice, approx. 1 lemon
1 cup basil leaves, packed
20 g (2 tablespoon) pinenuts, subs Note 1
2 garlic cloves, fresh recommended
20 g (2 tablespoon) parmesan, freshly grated recommended, subs Note 2
salt and pepper, to taste

Gnocchi Bake

400 g (14 oz) gnocchi, see note 4
600 g (1 ⅓ lb) chicken breast
200 g (7 oz) cherry tomatoes
1 zucchini
1 eggplant
30 g (2 tablespoon) olive oil
2 tablespoon dried basil
salt and pepper, to taste

Instructions

Preparation

Preheat your oven to 200°C (400°F).
Slice 600 g (1 ⅓ lb) chicken breast, 1 zucchini, 1 eggplant into bite sized pieces. Keep 200 g (7 oz) cherry tomatoes whole.

Bake

Add 600 g (1 ⅓ lb) chicken breast, 200 g (7 oz) cherry tomatoes, 1 zucchini, 1 eggplant, 400 g (14 oz) gnocchi to the baking tray in a single layer and coat with 30 g (2 tablespoon) olive oil, 2 tbsp dried basil, salt and pepper. Mix to coat evenly.
if tray is too crowded, consider spreading across 2.
Bake for 20-25 minutes or until chicken reaches 70°C (160°F), stirring halfway to roast evenly.

Make Pesto

While baking, add 300 g (10 ½ oz) silken tofu, 60 g (¼ cups) lemon juice, 1 cup basil leaves, 20 g (2 tablespoon) pinenuts, 2 garlic cloves, 20 g (2 tablespoon) parmesan, salt and pepper to hand blender and blend until smooth.
Remove tray from the oven, and while still hot, drizzle or dollop the pesto on top. Toss gently or leave it in blobs for a saucy finish.
If meal prepping, keep sauce separate and add after reheating.

Video

Notes

Note 1 - Pinenuts

If unaffordable, substitute with other nuts e.g. sunflower, cashews etc. Note, the flavour will be slightly different.

Note 2 - Parmesan

Substitute with nutritional yeast for dairy-free sauce.

Note 3 - Gnocchi

Fresh (from the supermarket fridge or homemade) are recommended over those you find on the shelf as they crisp up better in the oven.

Storing

Allow the gnocchi and veg to cool completely (no more than 2 hours) and store in the fridge for up to 4 days.

Reheating

If you plan on reheating, leave the pesto off until after.

Oven. Reheat in oven (180°C/350°F) for 10 minutes. This will bring back the crispiness.

Microwave. 1 minute intervals for approx. 2 minutes.

Nutrition

Calories: 536kcalCarbohydrates: 48gProtein: 44gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 99mgSodium: 609mgPotassium: 1170mgFiber: 6gSugar: 6gVitamin A: 1096IUVitamin C: 30mgCalcium: 209mgIron: 8mg

Keyword chicken meal prep, chicken recipe

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