Crispy Pesto Gnocchi Bake with Chicken, Corn & Bacon

Crispy pan-fried gnocchi tossed with pesto, rotisserie chicken, corn, and bacon — then broiled with mozzarella until bubbly and golden.

By Manny Michael

30 minutes

Dinner

Italian

Ingredients

• 1 package mini gnocchi, 16 oz
• 1 bag frozen corn
• 1 rotisserie chicken, shredded
• About 1/2 cup pesto
• Onion powder
• Garlic powder
• Salt
• Black pepper
• Oil, for greasing the pan
• Mozzarella cheese
• Cooked bacon, crumbled
• Extra pesto for dolloping on top

Instructions

1. Heat a cast iron pan over medium-high heat.
2. Add the gnocchi in one even layer.
3. Let the gnocchi crisp on the bottom for 4 minutes without touching it.
4. Gently stir the gnocchi and let the other sides crisp for about 2 more minutes.
5. Add the frozen corn and cook for 4–6 minutes, until the water evaporates.
6. Add the shredded rotisserie chicken and stir gently until warmed through.
7. Turn the heat off.
8. Stir in about 1/2 cup pesto.
9. Season with onion powder, garlic powder, salt, and pepper.
10. Grease a baking/air fryer-safe pan with a little oil.
11. Pour the gnocchi mixture into the pan and spread evenly.
12. Top with mozzarella cheese.
13. Crumble cooked bacon over the top.
14. Add small dollops of extra pesto.
15. Broil or air fry on broil until the cheese is melted and crispy on top.