I’m about to blow your easy-dinner-loving mind with the recipe for Crispy Chicken, Bacon and Pesto Gnocchi Skillet.
We’re talking 20 minutes, 1 skillet, and 5 ingredients. You are going to INHALE this delicious recipe!
Watch How to Make It!
What’s Inside
Packaged gnocchi is sizzled 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 yes – 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 all kinds of wrong pouring dry, hard gnocchi into a skillet, but I promise that in 5-6 minutes the gnocchi will totally transform. Honestly I could forgo the bacon, chicken, and pesto portion of this recipe and eat an entire pan of crispy gnocchi with a little salt all on its own. Maybe a fried egg on top? HOLD ME. That is to say, once you try pan-fried crispy gnocchi, you will never go back.
Feel free to add vegetables to this skillet dinner if you please – halved cherry tomatoes added at the end to warm through would be tasty, while Ben thought chopped, blanched asparagus would be nice too – though we both agree this dish is 5 stars all on its own.
Serve with a side salad (or that egg!) and you’re set.
How to Make This Recipe
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.
Turn the heat up slightly then add chopped chicken breasts and season with homemade seasoned salt and pepper. Saute until cooked through then scoop into another bowl and set aside.
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. At this point you will be CERTAIN that I am nuts and there’s no way these dry, hard gnocchi will morph into yummy, crispy, perfectly cooked gnocchi – but just you wait!
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.
Just a note, I have only tested this recipe using Delallo Gluten-Free Gnocchi (found in HyVee’s Health Market.) That said, I’ve made crispy gnocchi skillets in the past before going gluten-free with several different brands that all work fine.
Last step is to add prepared pesto, plus the cooked chicken and bacon, then stir until everything is heated through.
I’m including a small batch basil pesto recipe in the recipe card below, or use my my simple vegan pesto if you need to ditch the dairy!
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. Enjoy, enjoy!
More Gnocchi Dishes to Devour
- 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
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Crispy Chicken, Bacon and Pesto Gnocchi Skillet
Description
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!
Ingredients
- 4 slices bacon, chopped
- 2 chicken breasts, chopped into hunks
- seasoned salt and pepper
- 1-2 Tablespoons extra virgin olive oil
- 12oz package shelf-stable gluten-free gnocchi (I like Delallo)
- 1/4 cup prepared pesto (store-bought or homemade recipe below)
- For the Small Batch Pesto (make 1/3 cup):
- 1 packed cup fresh basil leaves, torn
- 1 Tablespoon walnuts
- 1/4 cup freshly grated parmesan cheese
- 1 large clove garlic, roughly chopped
- big pinch salt
- 1/4 cup extra virgin olive oil
- squeeze fresh lemon juice
Directions
- If making homemade Small Batch Pesto: Add basil, walnuts, parmesan cheese, garlic, and salt to a food processor then pulse until the ingredients are finely chopped. Very slowly stream in extra virgin olive oil while the food processor is running until pesto is smooth - don't over process or your pesto can turn 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.
- Add bacon to a cold, 12" nonstick skillet then place over medium heat. Cook until bacon is browned then scoop into a bowl and set aside, reserving bacon fat in skillet. Turn heat up slightly.
- 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
- Click here for my homemade gluten-free seasoned salt >
- Need a cheese-less pesto recipe? Try my Simple Vegan Pesto >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Tswelo Makoe 02.08.2022
I was absolutely elated when I saw this recipe! I’ve been a subscriber for almost one year, when last night, I came looking for some unique recipe’s that center chicken breast (I think I may be totally over chicken alfredo). I also thought that this was a really creative dish, and couldn’t wait to bust out my (never-before tasted) gnocchi. I must say, I was nervous there for a minutes, but as promised, it cooked through! Better than that, it had a beautiful golden crunchy outer layer. Full disclosure, I did pair my meal with a cheesy-mushroom sauce. It was definitely something that held my meal together, as the other ingredients were quite dry when cooked. I would recommend that you add some peppers or mushrooms to the meal, that would add a hearty dimension to it. Otherwise, I’m quite pleased.
Laura 12.16.2021
Has anyone tried it with frozen gnocci? Did you thaw it first? I have Trader Joe’s frozen cauliflower gnocci.
Karen Kile 03.30.2021
We made this for dinner last night. It was scrumptious! My husband and kids all said we should have it again soon! Thanks for another family friendly recipe!
Meredith 09.28.2020
I made this for dinner tonight, but changed it up a little, based on what was available at my local Whole Foods. Made it with a mix of regular GF and sweet potato GF gnocci. Was really yummy. Stuck to the pan a lot, so clean-up wasn’t very fun. I also made my own dairy-free version of pesto. My kids both loved it – we’ll definitely make this again!
Carolyn 08.31.2020
Making this for dinner tonight with a salad. Looks delicious!
Rhonda Caldwell 08.06.2020
I made this recipe last night- OMG we all loved it- so good- thank you!
Leslie 02.13.2020
I made this dish last week and my husband and teenage son loved it! So easy and good. It’s my first time having gnocchi which I loved with the crispy outside. I had to order the GF gnocchi to make this but got two boxes so I’m anxious to try another of your recipes with it. ? I used Mezzetti pesto sauce.
Michelle 02.06.2020
This recipe makes our weekly rotation because it’s so easy and quick to make!
Kristin 02.06.2020
Thrilled to hear it, Michelle!
Thomas 01.17.2020
I used 4 Tyson frozen chicken patties. I cut them into strips after heating them up and used pre cooked (real bacon) pieces as well as store bought pesto. My wife and I loved it,and my wife’s not big on pesto but she raved. Definitely a keeper
Patty 09.11.2019
YUM – can’t wait to try this!! Have you tried it with TJ’s Cauliflower Gnocchi?
Kristin 09.11.2019
I haven’t but I think that would be just fine! :)
Patty Law 09.26.2019
Made this last night as posted and OMG, soooo good! My 10 year old loved it. Will be adding to the rotation. Next time I will try it TJ’s cauliflower gnocchi.
Kristin 09.26.2019
I’m so glad you guys loved it, Patty!
Lindsay 04.08.2019
This recipe rocked my world. We are new to gluten free eating and I was amazed at how easy this dish was to make, but most importantly, how DELICIOUS. My husband gets nervous when I try new things but he absolutely loved it!
Amy 01.05.2019
I’m having a hard time finding this gnocchi. Can you help me? I looked at the Waukee HyVee and they didn’t have it.
Thank you
Brandi Snapp 10.28.2018
My Husband asked……”what are these little crunchy things they are so good” talking about the gnocchi of course. Enough said it was delicious and he was happy!! Thank you for the recipe!
Rachel 09.07.2018
Made this tonight and as usual it did not disappoint!! The noquis were divine in particular, and I was surprised when my son asked for more–a rare occurrence at dinner. It has made it to our “make again” list.
Angie 08.20.2018
I’ve made this recipe twice this summer! Added halved grape tomatoes last time and broccoli on the side tonight. LOVE it!
Stacey 07.01.2018
This meal is fantastic!! Making it for the second time tonight. We are going to try adding the tomatoes at the end. Can’t wait!!
Kristin 07.05.2018
So glad to hear it, Stacey! Thank you so much for your feedback and recipe rating!
Anna S 04.29.2018
OMG this was so good! And so easy! I agree with many other commenters – I will never boil gnocchi again. This method is sooo much better! Thanks so much!
Claudia 04.09.2018
I made this for my family tonight. Needed something quick, filling and delicious and this fit the bill perfectly!
Katie 04.08.2018
I made this for my family this weekend and it was amazing! I added halved cherry tomatoes right at the end. So good!
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