Mama Rosie’s frozen pasta has been my go-to for years. They carry everything from gnocchi and cavatelle to ravioli, tortellini, stuffed shells, and more. I always pick up a couple of packages in the frozen aisle of my local grocery store whenever I want to make an extra special meal. After years of swearing by Mama Rosie’s pasta, I’m honored to partner with Mama Rosie’s to bring you unique recipe content and make Italian Nanas proud!

Before we get into the recipe, I wanted to share a little bit about the story behind Mama Rosie. When she came to America from Sicily in 1908, Rosina Cammarata Sardo (aka Mama Rosie) brought with her the tradition of home-cooked pasta, passed down and crafted over generations. Mama Rosie’s frozen pasta was founded 1976, and wholesome, all-natural, preservative-free, and affordable meals have been delivered to American tables ever since. I love this story because my Italian Nana is also known as Rosie, or Rose, and her parents were from Sicily (so many commonalities!). This partnership truly felt meant to be, and I’m so excited to share an idea with you on what you can do with Mama Rosie’s gnocchi!

Two other notes:

  • To find a nearby grocery store that carries Mama Rosie’s, you can utilize their store locator. If you haven’t already, you’re totally going to notice Mama Rosie’s everywhere now that I mention them!

Creamy Pesto Parmesan Gnocchi & Crispy Pan-Fried Chicken With Mama Rosie’s

This decadent, gourmet meal is guaranteed to impress! This recipe is set for two hefty servings for two, but feel free to adjust if you have more seats at your table.
Print Recipe
Course Main Course
Cuisine Italian
Servings 2 Hungry People

Equipment

  • 1 Large Lidded Pot
  • 2 Large Lidded Pans
  • 1 Cutting Board
  • Utensils (Spatula, Spoon, Knife)
  • Strainer

Ingredients
  

Frozen

  • 1 Bag Mama Rosie's Gnocchi
  • 1 Box Frozen Chopped Spinach

Condiments, Spices, and Sauces

  • 1 Bottle Olive Oil
  • 1 Teaspoon Minced Garlic
  • 1/4 Cup Salt-Free Seasoned Breadcrumbs
  • 1/4 Cup Cornmeal
  • 1 6.7 Oz Jar Filippo Berio Classic Pesto
  • Dashes Mrs. Dash Italian Blend Seasoning
  • Dashes Ground Pepper
  • Dashes Unsalted Chicken Broth

Fresh Produce

  • 1 Box Whole Baby Brown Pearl Mushrooms

Dairy

  • 1 Bag Fresh Grated Parmesan
  • 3 Tablespoons Light Cream Cheese
  • 4 Tablespoons Unsalted Butter
  • 2 Eggs

Poultry

  • 2 Chicken Breasts

Instructions
 

Gnocchi

  • Bring pot of water to a boil.
  • Follow Mama Rosie's instructions on the package. The gnocchi cook quickly, so I recommend starting the chicken first to better time the meal! You can always keep the chicken warm on low while cooking the rest.

Crispy Pan-Fried Chicken

  • Add liberal amount of olive oil to large lidded pan, and allow it to heat up on low/medium.
  • Trim chicken breast and cut in half lengthwise.
  • Dip chicken pieces in bowl with beaten eggs, then coat fully in bowl with combined breadcrumb and cornmeal mixture.
  • Add into hot pan of oil after coating and move pan to medium/high. Cover pan with lid to avoid splatter. Cook chicken fully, flipping sides halfway to completion.

Sauce

  • Wash and slice mushrooms.
  • Cook frozen spinach according to microwave direction on package.
  • Heat drizzle of olive oil and teaspoon of minced garlic in pan on low/medium.
  • Add mushrooms and cook fully, but don't let then get too mushy.
  • Add in 4 tablespoons of butter.
  • Stir, stir, stir! Keeping mixing as you add each new ingredient!
  • Add in 1 jar of pesto.
  • Add one large heaping spoon of light cream cheese (my estimate is 3 tablespoons).
  • Add a sprinkle of parmesan cheese.
  • Add in cooked spinach.
  • Sprinkle a few dashes of ground pepper and Italian seasoning.
  • Add a couple of squirts of unsalted chicken broth.

Notes

In true Italian fashion, I don’t measure. I just cook! I made estimated measurements so you can recreate the recipe at home. Feel free to tweak as you go if you’re sensing your sauce needs more creaminess or a lighter consistency – just keep adding until it feels right!
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This post is sponsored, in partnership with Mama Rosie’s.