Chicken & Butternut Gnocchi

I'm a huge fan of cooking magazines. I love flipping through the pages of Food Network Magazine & Cooking Light and ear-marking all the delicious recipes I want to try out. I love sites and blogs to find new and interesting meals to make, but there's something about paper. Cookbooks and magazines are still my go-to's. 

I was at HEB the other day when I saw Cooking Light's "Italian Favorites" special edition on the racks. Duh, I had to get it. 

Last night I made the first of many recipes out of it and it was divine! The perfect segway into fall dishes in our household. 

Chicken & Butternut Gnocchi

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  • 2 tablespoons olive oil

  • 4 skinless, boneless chicken thighs, cut into 1-in. pieces (I used chicken breast)

  • 3 cups (1/2-in.) cubed peeled butternut squash

  • 1/2 cup chopped yellow onion

  • 1 (16-oz.) pkg. gnocchi

  • 3/4 cup unsalted chicken stock

  • 2 tablespoons prepared refrigerated pesto

  • 2 teaspoons chopped fresh sage

  • 1/2 teaspoon chopped garlic

  • 5 ounces baby spinach, chopped

  • 1 ounce Parmesan cheese, grated (about 1/4 cup)


1. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken; cook 5 minutes or until browned. Place chicken in a bowl.

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2. Heat remaining 1 tablespoon oil in pan over medium. Add squash and onion; cook 8 minutes.

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3. Add squash mixture to chicken. Add gnocchi to pan; cook 2 minutes.

4. Add chicken mixture, stock, pesto, sage, garlic, and spinach to pan; cook 1 minute. Top with cheese.