Pesto Gnocchi with Mushrooms & Almond Breadcrumbs
Family Friendly

Pesto Gnocchi

with Mushrooms & Almond Breadcrumbs

25 MIN
+$3.95/serving 2 Servings
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    From the Test Kitchen

    This sophisticated dish highlights exciting contrast of texture thanks to the irresistibly crispy almond breadcrumbs that we’re sprinkling atop soft gnocchi. The pillowy pasta is tossed in our flavorful basil pesto and paired with a savory sautéed duo of mushrooms and tomatoes.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      980 Cals (est.)
    fresh
    ingredients
    Pesto Gnocchi with Mushrooms & Almond Breadcrumbs
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ¾ lb Gnocchi
    • 4 oz Mushrooms
    • 4 oz Grape Tomatoes
    • ⅓ cup Basil Pesto
    • ¼ cup Panko Breadcrumbs
    • 2 Tbsps Mascarpone Cheese
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Sliced Roasted Almonds
    • ¼ tsp Crushed Red Pepper Flakes
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Finely chop the almonds. Thinly slice the mushrooms. Halve the tomatoes.

    Make the almond breadcrumbs
    2 Make the almond breadcrumbs

    In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped almonds and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate. Wipe out the pan.

    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the vegetables
    4 Cook the vegetables

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat.

    Cook the gnocchi
    5 Cook the gnocchi

    Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving 1/4 cup of the gnocchi cooking water, drain thoroughly.

    Finish the gnocchi & serve your dish
    6 Finish the gnocchi & serve your dish

    To the pan of cooked vegetables, add the cooked chickencooked gnocchi, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the pesto and mascarpone; stir until combined and coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the almond breadcrumbs and parmesan. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Finely chop the almonds. Thinly slice the mushrooms. Halve the tomatoes.

    2 Make the almond breadcrumbs

    In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped almonds and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate. Wipe out the pan.

    Make the almond breadcrumbs
    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    4 Cook the vegetables

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat.

    Cook the vegetables
    Cook the gnocchi
    5 Cook the gnocchi

    Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving 1/4 cup of the gnocchi cooking water, drain thoroughly.

    6 Finish the gnocchi & serve your dish

    To the pan of cooked vegetables, add the cooked chickencooked gnocchi, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the pesto and mascarpone; stir until combined and coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the almond breadcrumbs and parmesan. Enjoy!

    Finish the gnocchi & serve your dish
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