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.
Could you use frozen gnocchi? I have some of the frozen cauliflower gnocchi from Trader Joe’s I thought might use ?
Absolutely!
This was really good and we will have it again soon, but it sure didn’t feed three people, two adults, and one teen, so I let my husband and granddaughter have it and I had a salad. Hubby was kind enough to give me a taste.
I’m so glad you enjoyed it!!
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.
Has anyone tried it with frozen gnocci? Did you thaw it first? I have Trader Joe’s frozen cauliflower gnocci.
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!
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!
Making this for dinner tonight with a salad. Looks delicious!
I made this recipe last night- OMG we all loved it- so good- thank you!
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.
This recipe makes our weekly rotation because it’s so easy and quick to make!
Thrilled to hear it, Michelle!
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
YUM – can’t wait to try this!! Have you tried it with TJ’s Cauliflower Gnocchi?
I haven’t but I think that would be just fine! :)
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.
I’m so glad you guys loved it, Patty!
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!