Caprese Chicken Gnocchi Skillet
You are going to love this caprese chicken gnocchi skillet! It is packed FULL of summery flavors, has only 7 ingredients, and cooks up in one pan!
- 500 gram gnocchi shelf stable; see note 1
- 3 tablespoons olive oil
- 2 chicken breasts chopped into bite-sized peices
- salt & pepper generous
- 3 cups cherry tomatoes halved
- 1 cup fresh basil chopped
- 1 cup mozzarella shredded
Heat olive oil in a large non-stick skillet over medium heat. Add the gnocchi and season generously with salt and pepper.
Cook, stirring occasionally for 15-20 minutes, until gnocchi is golden brown and slightly crispy. You may need to add additional olive oil if the pan gets too dry (it helps the gnocchi get crispy).
Remove the gnocchi from the pan and set aside.
If needed, add another tablespoon of olive oil to the pan. Add the chicken, season with salt and pepper, and cook for 5-7 minutes, until cooked through.
Return the gnocchi to the pan along with the tomatoes, basil and mozzarella.
Stir 1-2 minutes, until cheese is melted through. Serve immediately.
1- some readers have had success with fresh gnocchi; I have not tried with cauliflower gnocchi but it may also work.
Store in an air tight container in the fridge for up to 4 days.
a) reheat in the microwave until steaming hot
b) reheat in a frying pan over medium heat until warmed through
Serving: 1/4 batch | Calories: 503kcal | Carbohydrates: 50g | Protein: 39g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 90mg | Sodium: 303mg | Fiber: 7g | Sugar: 6g