Trader Joe’s Gorgonzola Gnocchi with Asparagus, Tomatoes, Chicken & Pesto
Trader Joe’s Gorgonzola Gnocchi is a favorite in my house and for good reason! It’s cheesy, flavorful, super easy to make and can be “doctored” up to be the perfect dish!
    Servings Prep Time
    2people 5 minutes
    Cook Time Passive Time
    30minutes 20 minutes
    Servings Prep Time
    2people 5 minutes
    Cook Time Passive Time
    30minutes 20 minutes
    Ingredients
    • 2tbsp olive oil
    • 1cup asparaguscut into 1 inch pieces
    • 1/2cup cherry tomatocut into halves
    • 1large chicken breastcooked, sliced
    • 2tbsp Trader Joe’s Vegan Pestocontainer: vegan, kale, cashew and basil pesto
    • 1bag Trader Joe’s Gorgonzola Gnocchifrozen
    • salt and pepperto taste
    Instructions
    1. Preheat oven to 350 degrees. Place a single chicken breast in oven pan with 1 tablespoon of olive oil. Sprinkle chicken breast with salt and pepper. Cook until inside is throughly cooked (no pink), about 30 minutes.
    2. While the chicken breast is cooking, rinse asparagus and tomatoes. Cut asparagus into 1 inch pieces. Cut the cherry tomatoes in half, long ways.
    3. With 10 minutes left until the chicken breast in done, heat a small sauté pan with 1/2 tablespoon of olive oil over medium heat. Add in the asparagus and cook until tender. Add in the cherry tomatoes and cook cherry tomatoes for 1 minute. Remove from heat.
    4. While the asparagus and tomatoes are cooking, heat a medium sized sauté pan with 1/2 tablespoon of olive oil on medium heat. Add the entire bag of gorgonzola gnocchi. Stir occasionally. Remove from heat after about 7 minutes or until the sauce thickens a bit.
    5. Stir in 2 tablespoons of the Trader Joe’s Vegan Pesto into the cooked gnocchi. Stir in asparagus and cherry tomatoes.
    6. Remove chicken breast from oven and slice into strips. Add chicken breast into the cooked gnocchi. Serve and enjoy!