Family Gnocchi Bake with Mild Pesto Chicken and Zucchini with Mozzarella Crust

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish with a little of the olive oil.

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   2. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Add the chicken breast, 1/2 teaspoon of salt, black pepper, and sweet paprika. Cook for 5 to 6 minutes, stirring, until the chicken is browned on the outside. Remove and set aside.

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   3. In the same skillet, add the remaining tablespoon of olive oil, the yellow onion, and the garlic. Cook for 2 minutes over medium heat until the onion softens.

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   4. Add the zucchini and cook for 4 minutes, stirring, until tender but still slightly firm. Add the cherry tomatoes and cook 2 more minutes so they start to release their juices.

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   5. Lower the heat and add the basil pesto, cooking cream, and chicken broth. Stir well until the sauce is smooth. Taste and add the remaining salt if needed.

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   6. Meanwhile, cook the potato gnocchi in a pot of boiling water according to the package, usually 2 to 3 minutes or until they float. Drain well.

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   7. Return the chicken to the skillet with the sauce. Add the drained gnocchi and gently mix so everything is evenly coated along with the zucchini and tomatoes.

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   8. Transfer the whole mixture to the baking dish. Evenly scatter the shredded mozzarella, grated parmesan cheese, and breadcrumbs over the top.

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   9. Bake for 20 minutes at 200 °C / 400 °F, until the casserole is bubbling. Then broil for 3 to 5 minutes more, watching closely, until the top is golden.

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    10. Remove the dish from the oven and let it rest for 5 minutes. Finish with the chopped fresh basil and serve hot.