Chicken, Broccoli, and Gnocchi with Parsley Pesto

Chicken, Broccoli, And Gnocchi With Parsley Pesto Recipe
Oxmoor House
Walnuts and parsley replace pine nuts and fresh basil in this pesto sauce.


5 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 14 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 366
Fat 14.5 g
Satfat 3.1 g
Protein 25.5 g
Carbohydrate 33.7 g
Cholesterol 56 mg
Iron 2.7 mg
Sodium 557 mg
Caloriesfromfat 36 %
Fiber 2.9 g
Calcium 95 mg


2 garlic cloves, peeled
1 cup fresh flat-leaf parsley leaves
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped walnuts, toasted
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon water
2 quarts water
2 cups small broccoli florets
1 (1-pound) package vacuum packed gnocchi (such as Vigo)
2 cups chopped cooked chicken breast
2 tablespoons chopped walnuts, toasted (optional)
2 tablespoons Parmesan cheese (optional)


Drop garlic through food chute with food processor on; process until minced. Add parsley and next 4 ingredients; process until finely minced. Gradually add olive oil and 1 tablespoon water, processing just until blended.

. Bring 2 quarts water to a boil in a 4-quart saucepan. Add broccoli, and cook 2 minutes. Remove 2 cups gnocchi from package; reserve remaining gnocchi for another use. Add gnocchi to pan, and cook 3 minutes or just until broccoli is tender; drain and place in a large bowl. Add chicken and parsley mixture; toss gently to coat. Sprinkle with 2 tablespoons walnuts and 2 tablespoons Parmesan cheese, if desired.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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