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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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