Lemon-Rosemary Chicken Gnocchi

Number of servings


  • 1 cup water
  • 12 ounce package fresh gnocchi (parmesan or pesto flavored)
  • 12 ounces cooked or grilled chicken breast strips
  • 16 ounce jar alfredo sauce or roasted garlic parmesan sauce
  • 1 bunch fresh asparagus
  • 1 Sunkist® Meyer or conventional lemon, zested and juiced
  • 1 teaspoon minced fresh rosemary
  • 0.25 teaspoon salt and pepper (or to taste)


PREPARATION: 10 minutes

COOKING: 15 minutes


  1. In a large nonstick sauté pan, bring water to a simmer over medium-high heat. Add gnocchi, bring back to simmer, cover with a tight-fitting lid and cook for 2 minutes.
  2. Remove and discard woody stems of the fresh asparagus. Slice spears into 1-inch pieces.
  3. Add chicken, sauce, asparagus and freshly squeezed Sunkist® Meyer lemon juice to pan; stir to combine.
  4. Bring back to simmer and continue to cook, uncovered, for 4 – 5 minutes until chicken is well cooked and asparagus is tender.
  5. Stir in freshly grated Meyer lemon zest and fresh rosemary.
  6. Season to taste with salt and pepper.