Chicken, Broccoli, and Gnocchi with Parsley Pesto

Walnuts and parsley replace pine nuts and fresh basil in this pesto sauce.

Yield: 5 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 366
  • Fat: 14.5g
  • Saturated fat: 3.1g
  • Protein: 25.5g
  • Carbohydrate: 33.7g
  • Cholesterol: 56mg
  • Iron: 2.7mg
  • Sodium: 557mg
  • Calories from fat: 36%
  • Fiber: 2.9g
  • Calcium: 95mg


  • 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)


  1. 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.
  2. . 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.
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