One Pan Baked Pesto Chicken Gnocchi
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Why You’ll Love This Recipe
This dish is the ultimate midweek bake: creamy, cheesy, and full of punchy flavour. The secret is stirring a little
Thai green curry paste
into your pesto-cream sauce. It adds just enough spice and aromatic depth without overpowering the dish. Paired with juicy chicken, pops of sweet peas, and gooey melted cheese, it’s the kind of dinner that feels cosy but still fresh. And the best bit? It’s all baked in one dish. No boiling gnocchi, no fuss.
What is Baked Gnocchi?
Think of it as pasta’s easier cousin. Gnocchi goes straight into the oven; no boiling required. The sauce softens the gnocchi while the cheese on top turns golden and bubbly. It’s simple, hearty, and always impressive.
What’s the Deal with Thai Green Curry + Pesto?
It sounds unexpected, but it’s a perfect match. Thai green curry paste brings layers of fresh lemongrass, galangal, and chilli. When mixed with pesto, it doesn’t taste like curry. It just makes the pesto taste more complex, savoury, and vibrant. It’s a little kitchen trick that instantly upgrades a classic gnocchi bake.
Special Ingredient Notes
Thai Green Curry Paste
:
I use my
Marion’s Kitchen Thai Green Curry Paste
.
It’s packed with fresh aromatics that lift this whole dish.
Pesto
:
Go for a good refrigerated pesto from the deli section. It’s fresher and more vibrant than shelf-stable jars.
Gnocchi
:
I love the refrigerated gnocchi too. It bakes up soft and pillowy. Shelf-stable works if that’s what you’ve got, just don’t boil them first.
Chicken
:
Use whatever you’ve got. Shredded roast chicken, rotisserie, or poached thighs all work perfectly.
Peas
:
Straight from the freezer, no need to thaw.
What You Need
Gnocchi
Pesto
Thai green curry paste
Cream
Shredded chicken
Peas
Chicken stock
Mozzarella
Gruyere
Parmesan
Basil
Black pepper
Chilli flakes
Steps
Preheat your oven to 200°C (fan-forced). Lightly grease
a medium-sized baking dish
. In a mixing
bowl
, stir together the pesto,
Thai green curry paste
, cream, and parmesan until smooth.
Place the uncooked gnocchi into the baking dish in an even layer. Scatter over the shredded chicken and frozen peas.
Pour the pesto-green curry cream sauce over the top. Pour over the chicken stock. Gently shake the dish or use a spatula to mix and nudge the sauce into the nooks.
Sprinkle mozzarella and gruyere evenly over the top. Add a good crack of black pepper.
Place in the oven for 15-20 minutes or until the cheese is golden and bubbling at the edges. Flick on the grill for the last 2 minutes if you want an extra-deep golden crust (watch closely). Let it rest for 5 minutes before serving. It will be piping hot. Finish with fresh basil.
Storage Tips
Leftovers keep well for up to 3 days in the fridge. Reheat gently in the microwave or oven with a splash of cream or milk to bring the sauce back to life.
One Pan Baked Pesto Chicken Gnocchi
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PREP TIME
5 minutes
COOK TIME
20 minutes
SERVES
4
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Ingredients
500g store-bought gnocchi (fresh refrigerated preferred, or shelf-stable)
⅓ cup refrigerated basil pesto
2 tsp
Marion’s Kitchen Thai Green Curry Paste
1 cup thickened cream
½ cup grated parmesan
1 cup (about 300g) cooked shredded chicken
1 cup frozen peas
1 cup chicken stock (store-bought or made from a stock cube)
½ cup shredded mozzarella
½ cup coarsely grated gruyere cheese
Black pepper, to taste
Fresh basil leaves, to serve
Let’s Talk About Not Boiling Gnocchi
No boiling, no problem. The sauce does all the work in the oven. Just make sure:
Your sauce has enough liquid (loose is good).
The gnocchi is well coated.
You bake long enough (15–20 minutes at 200°C fan-forced).
If you’re unsure, sneak one from the corner of the dish. If it’s tender, dinner’s ready.
Instructions
1
Prepare the Oven
Preheat your oven to 200°C (fan-forced). Lightly grease
a medium-sized baking dish.
2
Make the sauce
In a mixing
bowl
, stir together the pesto,
Thai green curry paste,
cream, and parmesan until smooth.
3
Assemble the bake
Place the uncooked gnocchi into the baking dish in an even layer. Scatter over the shredded chicken and frozen peas.
4
Add the sauce
Pour the pesto-green curry cream sauce over the top. Pour over the chicken stock. Gently shake the dish or use a spatula to mix the sauce and nudge it into the nooks.
5
Top with cheese
Sprinkle mozzarella and gruyere evenly over the top. Add a good crack of black pepper.
6
Bake
Place in the oven for 15-20 minutes or until the cheese is golden and bubbling at the edges. Flick on the grill for the last 2 minutes if you want an extra-deep golden crust (watch closely).
7
Serve
Let it rest for 5 minutes before serving. It will be piping hot. Finish with fresh basil.
Marion’s Kitchen Tip
Refrigerated gnocchi and pesto really make the difference here. They’re fresher and give the best flavour and texture. For extra crunch, you can scatter panko breadcrumbs over the cheese before baking.
