Q1: What is the absolute, number one secret to a creamy pesto sauce that isn't oily or dull-colored?

The secret is to add your pesto at the very end of the cooking process, over a very low heat . Pesto is a fresh, delicate sauce. If you boil it or cook it for too long, the high heat can cause the oil in the pesto to separate, and it will also cook the fresh basil, which will turn its beautiful, vibrant green color into a dull, muddy green.

Q2: Can I use homemade pesto for this soup?

Yes, absolutely! If you have a bounty of fresh basil, a homemade pesto would be absolutely fantastic and will have an even fresher, more vibrant flavor.

Q3: Can I freeze this soup?

Because this soup contains both dairy (heavy cream and Parmesan) and gnocchi, it is not an ideal candidate for freezing . The texture of both the cream-based broth and the tender gnocchi can change significantly upon thawing and reheating, often becoming a bit grainy or mushy.

Q4: Can I make this soup dairy-free?

Yes! To make this recipe dairy-free, simply substitute the 1 cup of heavy cream with an equal amount of a high-quality, full-fat, canned coconut milk , and be sure to use a dairy-free Parmesan cheese substitute and a dairy-free pesto .

Gnocchi are a type of classic, Italian "dumpling." The most common variety, and the one that is perfect for this recipe, is a potato gnocchi , which is made from a simple dough of cooked, mashed potatoes and flour. They have a wonderfully soft, tender, and pillowy texture when they are cooked.

Pesto Chicken Gnocchi Soup (Easy 20-Minute Recipe!)

An incredibly quick and easy one-pot recipe for a rich and creamy chicken pesto gnocchi soup. This simple yet flavorful meal features diced chicken breast sautéed and then simmered in a savory chicken broth. Soft, pillowy potato gnocchi are cooked directly in the soup. The dish is finished with a generous stir of basil pesto, heavy cream, and grated Parmesan cheese, creating a luxurious and satisfying soup that’s ready in under 30 minutes.

Author: Evelyn

Ingredients

1 tablespoon olive oil or butter
1 lb boneless, skinless chicken breast, diced
4 cups chicken broth
1/4 cup basil pesto
1 package (16 oz) potato gnocchi
1 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil, for garnish (optional)

Instructions

In a large pot or Dutch oven, heat a tablespoon of olive oil or butter over medium-high heat. Add the diced chicken, season with salt and pepper, and sauté until cooked through.
Pour in the chicken broth and bring the mixture to a boil.
Stir in the gnocchi and cook for about 3 minutes, or until they float to the surface.
Reduce the heat to low. Stir in the basil pesto, heavy cream, and Parmesan cheese.
Let the soup simmer gently for 5 more minutes to allow the flavors to meld and the soup to heat through. Do not let it boil.
Season with additional salt and pepper to taste, and serve warm, garnished with fresh basil if desired.

Notes

This is a very fast one-pot meal, perfect for a busy weeknight.
Cooking the gnocchi directly in the broth is a key time-saving step that also helps to slightly thicken the soup.
The creamy ingredients (pesto, cream, and Parmesan) are added at the end over low heat to ensure a smooth, velvety texture without the risk of curdling or separating.
Using a store-bought rotisserie chicken (shredded) and high-quality jarred pesto can make this recipe even faster.

Find it online: https://cookupjoy.com/pesto-chicken-gnocchi/