Italian Chicken and Dumplings

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I have made pesto and bought pesto and when I'm in more of a hurry the store bought works and tastes just fine! I have made this dish time and time again! Perfect for chilly winter nights. Just shared it with a co-worker and she had to have the recipe...RR always keeps it simple and yet so delicious.

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We liked the gnocci directly in the broth. The frying step seemed unnessecary. I like the idea of pesto in the broth though. Next time I would probably use that base and add tortellini instead.

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I don't usually review things, but I HAD to write about this one. OH my GOODNESS was this good!! I subbed out about 3 tbsp of fresh ready-made pesto to make things a little quicker...and a little cheaper...pine nuts and basil are always so expensive!! I didn't love the lemon zest in the gnocchi, so next time I probably won't do that. I also seasoned the chicken with a little garlic powder along with the s&p (I'm a garlic freak!. I can't wait for how quick this will be next time now that I know what I'm doing. I was apprehensive about adding the pesto to the regular chicken and dumpling gravy, but my husband said "Have you ever made anything of Rachael Ray's that didn't turn out great?" Nope, I haven't!! Delicious! Thanks, Rachael!

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Absolutely delicious! I never buy pinenuts - I used almonds. I also thought I had parmesan, but it was romano.

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This recipe rocks!
I didn't have chicken stock but I had vegtable stock so I went a little crazy and used that instead, it was still good! Will be making it soon again with chicken stock!

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This was great, I made it for Sunday Family dinner, my son took the left overs@! It is a keeper.

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I substituted onion for the celery (my husband is a celery-o-phobe, boneless skinless chicken thighs for the chicken tenders, and store bought pesto for the fresh (I used about half of an 8 oz container. The sauce was delicious. The pesto adds a ton of flavor. When I make this again, I may substitute homestyle egg noodles (or fettuccine for the gnocchi.

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I love this! Don't miss toasting the gnocchi with butter and lemon--it adds a fantastic layer of flavor.

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1st time I made this it was exactly per instructions. The carrots and celery all but disappeared once cooked, so 2nd time I sliced bigger chunks of both. 1/2 the pesto was used, rest saved for another time. Better results in taste and appearance.

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Made the recipe tonight, it was delicious the chicken the gnocchi and pesto together was really good, and it was first time making a pesto. This recipe is a keeper !!!
Thanks Rachael.