Crispy Chicken, Bacon and Pesto Gnocchi Skillet is a simple and satisfying gluten free dinner recipe. All you need is 5 ingredients, 20 minutes, and 1 skillet!
“Oh mercy, this was good. I am allergic to nuts, so I ate some without the pesto. The rest of the family devoured theirs.”
I often joke that Crispy Chicken, Bacon and Pesto Gnocchi Skillet is my hyperfixation meal, except it’s not a joke and I really do think about this super satisfying dinner that take just 20 minutes, 1 skillet, and 5 ingredients to make ALL the time.
Make it once and you’ll know exactly how I feel!
Watch How to Make It
What’s Inside
Packaged gnocchi is sauteed in a mixture of olive oil and bacon drippings until tender on the inside and crispy on the outside then tossed with fresh pesto, cooked bacon, and chicken.
Easy as that, and just as good as it sounds!
Crispy Gnocchi vs Boiled Gnocchi
You may have seen crispy gnocchi recipes that require you to boil gnocchi before pan-frying, but it’s completely unnecessary. True, it will feel strange pouring dry, hard gnocchi into a skillet, but I promise that in 5-6 minutes the gnocchi will totally transform.
Once you try pan-fried crispy gnocchi, the second half of your life begins!
Feel free to add vegetables to this skillet dinner if you please. Halved cherry tomatoes warmed in the pan at the end is tasty, and a big handful of chopped baby spinach wilted in at the end is delicious too. As written though, this is an absolute home run, 5 star dish.
Serve with a side salad or Air Fryer Green Beans, and you’re set!
How to Make This Recipe
Step 1: Brown the bacon.
Start by adding chopped bacon to a cold, 12″ nonstick skillet then place the skillet over medium heat and cook until browned. Scoop the bacon into a bowl, reserving the fat in the skillet.
Step 2: Cook the chicken.
Turn the heat up slightly then add chopped chicken breasts and season with homemade seasoned salt and pepper. Saute until cooked through then scoop the chicken into another bowl and set aside.
Step 3: Cook the gnocchi.
Add enough extra virgin olive oil into the skillet to equal 2 Tablespoons fat total, then add a 12oz package gluten-free gnocchi and arrange into an even layer in the bottom.
Let the gnocchi sizzle until the bottoms are golden brown, 2-3 minutes, then stir and continue to saute until the gnocchi are crispy on the outside and tender on the inside, 2-3 more minutes. Use a fork to pierce a gnocchi to test for doneness.
I use Delallo Gluten Free Gnocchi for all my gnocchi dishes — love the quality, texture, and flavor.
Step 4: Stir in prepared pesto.
Add prepared pesto to the skillet, plus the cooked chicken and bacon, then stir until everything is heated through.
I’ve included a small-batch pesto recipe in the recipe card below, or you can use my simple vegan pesto if you need a dairy-free pesto recipe. When it comes to store bought pesto, you can’t beat Gotham Green’s pesto. I actually prefer the flavor of their vegan pesto to their classic pesto, just a heads up!
Scoop the Crispy Chicken, Bacon and Pesto Gnocchi Skillet into bowls then dig in.
Like I said, you could add any kind of sauted or roasted vegetable into the mix, but this dish is 100% devourable all on its own. I hope you love it as much as my family does – enjoy!
More Gnocchi Dishes You’ll Love
- Creamy Summer Veggie Gnocchi Skillet
- One Pot Gnocchi Chicken Pot Pie
- Cheesy Gnocchi Florentine
- Gnocchi and Chicken Sausage Vegetable Skillet
- Cheesy Bacon Butternut Squash Gnocchi Skillet
- Gnocchi with Spinach, Mushrooms, and Crispy Prosciutto
Equipment
Ingredients
- 4 slices bacon, chopped
- 2 chicken breasts, chopped into bite-sized pieces
- homemade seasoned salt and pepper
- 1 — 2 Tablespoons extra virgin olive oil
- 12 oz package shelf-stable gluten free gnocchi, I like Delallo
- 1/4 cup prepared pesto, store-bought or homemade recipe below
For the Homemade Pesto (makes 1/3 cup):
- 1 cup packed fresh basil leaves, torn
- 1 Tablespoon walnuts
- 1/4 cup freshly grated parmesan cheese
- 1 clove garlic, roughly chopped
- big pinch salt
- 1/4 cup extra virgin olive oil
- squeeze fresh lemon juice
Directions
For the Homemade Pesto:
- Add basil, walnuts, parmesan cheese, garlic, and salt to a food processor then pulse until the ingredients are roughly chopped. Very slowly stream in extra virgin olive oil while the food processor is running until pesto is smooth – don't over process or the pesto can taste bitter. Stir in a little bit of lemon juice at a time until desired taste is reached – the pesto shouldn't taste lemony, just fresh. Set aside. Can be made several days ahead of time.
For the Skillet:
- Add bacon to a cold, 12" nonstick skillet then place over medium heat. Cook until browned then scoop into a bowl and set aside, reserving bacon fat in skillet. Turn heat up to medium high.
- Season chicken with seasoned salt and pepper then add to the skillet and cook until chicken is no longer pink in the center. Scoop into a bowl then set aside.
- Add enough extra virgin olive oil to the skillet to equal 2 Tablespoons fat total then add gnocchi and arrange into a single layer. Saute until the bottoms are golden brown and crispy, 2-3 minutes, then stir and continue to saute until the gnocchi are tender and golden brown all over, 2-3 additional minutes.
- Turn heat down to medium-low then add pesto, chicken, and bacon into the skillet. Stir to combine and heat ingredients through then scoop into bowls and serve.
Notes
- Need a cheese-less pesto recipe? Try my Simple Vegan Pesto.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Made this this week and it was amazing. I roasted some Brussels sprouts to have on the side but ended just just throwing them in the pan too. Big thumbs up!
This was so amazing!!! My husband made it for us for dinner last night, and we both LOVED it. He also said it was super easy to make, and he even made the homemade pesto <3
I’m so glad to hear it, Lauren!! Thank you so much for your feedback!
This was a quick and easy meal using all ingredients I had on hand. I love my freezer stash of pesto from my potted basil last summer! I served it with a side of asparagus. This made enough food for me + 2 boys (11 & 15) with no leftovers.
That’s what I need to do this summer with my basil bounty – great idea!
This was a hit – really yummy! My husband requested this recipe be kept and starred for frequent repeats :) Thank you!
Perfection! So glad to hear it, Catherine!
Made this tonight. I told my husband when you posted it last week that you spoke my love language. This lived up to my hopes. And my 2 year old had 2 servings too. Win!
Awesome!! This was a hit with my kids too – such a relief!
I made this tonight for my family. A big hit!!! Our teenage son especially loved it! I think this might be the first time I’ve had gnocchi (certainly the first time I’ve ever made it at home), and it was delicious. This will be added to our list of favorites! Thanks for another great recipe!
So glad to hear it, Kristine! Thank you so much for your feedback!
I couldn’t find dry gnocchi will fresh work the same?
It’s kind of weird because “dry” gnocchi are still what I’d consider “fresh” – meaning they’re not hard like dried pasta. What brand did you get? I’ll take a look online and let you know what I think!
I made this last night and it was amazing! Everyone loved it. Thanks!
I’m so glad to hear it, Beth! I’m trying out a breakfast-themed crispy gnocchi dish tonight – I’ll post it if it turns out. Thanks so much for your feedback and rating!
I’ve been making a crispy gnocchi with pesto, tomatoes and chèvre for years that is delish. Don’t know where I found it – it’s so easy I don’t need the recipe. The addition of bacon sounds fabulous!!
I bet it’s this one, Jill! :D https://iowagirleats.com/2011/10/16/so-nice-we-did-it-twice/
Too funny!
One skillet recipes are THE best!! This looks absolutely amazing. I wish I could smell it through the pictures! ha!
I wish you could too! The scent of this dish cooking will bring everyone to the kitchen without having to call, that’s for sure!
in my opinion, green dinners are only appealing one day a year…so i would much rather this look appetizing everyday and be a little less st. pattys day ;) sounds amazing!!
Haha, very true, Brittany! Hope you love it! :)
Looks so good, especially with the homemade pesto sauce. Can’t wait to make it for my family. I need to buy a food processor. Do you have a suggestion?
I love and adore my Cuisinart 14 cup food processor ) though I did make this small batch pesto in min mini, which is great too!
This looks delicious!
Hope you love it, Rhonda!