It’s funny how life works. A spontaneous choice to follow a link that Becky Higgins suggested on Facebook (which is a rare thing for me to do) lead me to Lisa Russo’s site. I took a quick tour and stopped on page three . . . where I discovered the most delicious of recipes . . . if you’re a pesto fan . . . which I am!

She got the recipe from

behold . . .

zuppa di gnocchi e pesto

photo from

Even though I’m including the recipe here–just so I can have it forever and ever amen–I would highly suggest printing the recipe from the source at Tasty Kitchen because it just looks so awesome when printed and then you can see the other amazing recipes there!  Like this one that we are going to try too: Slow Cooker Thai Chicken Noodle Soup.


  • 3  Chicken Breasts, On The Bone
  • 1 whole Yellow Onion (Quartered)
  • 8 cloves Garlic, In Skins
  • 3 Tablespoons Olive Oil
  • 3 pinches Salt
  • 3 pinches Black Pepper
  • 2 cartons Chicken Broth, 32 Ounces Each
  • 1 jar Pesto 8oz
  • 1 package Gnocchi, 16 Ounce
  • 3 whole Roma Tomatoes Seeded And Chopped

Preparation Instructions

Preheat oven to 350F. Place chicken breasts in a roasting pan. Break apart quartered onion and scatter around and on top of breasts. Toss garlic, skins and all, around the chicken. The garlic will not flavor the chicken at this point. We are merely roasting them and will add them to the broth in a bit. Drizzle olive oil on chicken. Salt and pepper to taste and roast for 35-45 minutes or until the center is white and no longer pink.

Once cooked, allow the chicken to cool so that it can be shredded by hand. Scoop out roasted onion and garlic to use in broth. While the chicken is cooling, pour broth into a Cuisinart or blender along with the onions and roasted garlic (skins removed after roasting of course) and three tablespoons of the pesto. Pulse until there are no large chunks of garlic left. About 3 five second pulses should do the trick. The roasted garlic will give the soup a velvety feel in your mouth. Definitely don’t skip this step. It’s so worth it.

Back to the chicken. After shredding it, mix in the rest of the pesto. Stir well and set aside.

In a large pot, bring the broth/garlic/pesto mixture to a boil. Add gnocchi and cook until they float. In soup bowls, place a pile of chicken in the center. Ladle the hot broth over the chicken and garnish with chopped tomatoes. Mangia bene (eat well)!

A couple of Bradford House notes:
I don’t do bones. We just did chicken breasts. ;)
We topped ours with some grated parmesan cheese too. Yum!