Cauliflower Gnocchi with Creamy Pesto & Chicken


  • 10 oz. Green Giant frozen cauliflower & spinach gnocchi
  • 1.5-2 c. rotisserie chicken, shredded
  • 1/4 c. prepared pesto
  • 1 c. heavy whipping cream
  • 1/4 c. white wine (can be subbed w/ chicken broth)
  • 2 tsp. garlic, minced
  • salt & pepper to taste
  • 1/2 -3/4 c. shredded parmesan cheese
  • parsley & red pepper flakes for garnish


  1. Prepare the gnocchi according to the package directions. The “browning” portion after boiling is optional for this recipe, but if you do go this route – ensure you use a NONSTICK skillet.
  2. In a large nonstick pan over medium heat, combine the pesto, cream, wine, & garlic. Allow to simmer until it begins to gently bubble. Season with salt and pepper to your liking. Add in 1/2 c. parmesan cheese and stir until it begins to slightly thicken.
  3. Remove from the heat and top w/ remaining parmesan cheese and garnish with parsley and pepper flakes.

Yields 4 servings | Eat, Bork, & Be Merry! | Chef: Kate Lax-Watkins | ©Just Borking Around


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