About the Dish

8 ounces Chicken Breast
6 ounces Mixed Mushrooms
4 ounces Snap Beans
6 ounces Gnocchi
1/4 cup Pesto
1 ounce Parmesan Cheese
Per Serving
Calories 560
Total Fat 24 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 1090 mg
Total Carbohydrates 44 g
Dietary Fiber 4 g
Sugar 6 g
Protein 42 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


There are many types of bock beer, with each region and season having one dedicated them. Doppelbock also known as "liquid bread" during Lent is so famous it was even blessed by the Pope. For this dish of rich gnocchi and herby pesto, we suggest a rich nutty doppelbock as the perfect accompaniment.

Ayingerz Celebrator Dopplebock, Aying, Germany

Chardonnay - Los Carneros, CA

A moderately oaked Chardonnay will go well with the subtle, sweet nutty flavors of the pesto. The lemony citrus flavors of Chardonnay resonate with chicken (especially true with white meat), and the pesto adds a nice herbal component to the Chardonnay.

Ramey Chardonnay, Hyde Vineyard, Carneros, CA


Fill a small saucepan half full with about 4 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your gnocchi cooking water.
MISE EN PLACE • Discard any tough mushroom stems. Thinly slice caps. • Trim beans. Cut into 3/4-inch pieces. • Cut chicken into 1-inch pieces.
• Place a large sauté pan over medium-high heat. Add 1 teaspoon cooking oil. While oil is hot, add chicken. Cook without disturbing until browned on bottom, 2-3 minutes. • Flip chicken. Cook without disturbing until browned on other side and opaque throughout, about 2 minutes. • Transfer chicken to a plate.
• Add 1 teaspoon cooking oil to pan. Stir in mushrooms, scraping up any browned bits from the chicken. • Spread mushrooms in a single layer. Cook without disturbing until browned on bottom, 2-3 minutes.
While mushrooms cook: • When water boils, add gnocchi. Cook, gently stirring occasionally, until gnocchi is tender but still chewy, 5-6 minutes. • Reserve 1/4 cup cooking liquid. • Drain gnocchi.
While gnocchi cooks, reduce heat under pan to medium. Stir in beans. Cook, stirring occasionally, until beans begin to darken and become tender, 2-3 minutes.
• Return chicken to pan. Add gnocchi. • Stir in pesto. Adjust consistency with reserved cooking liquid until pesto lightly coats all ingredients. • Taste and adjust seasoning as desired with kosher salt.
• Divide mixture between 2 plates. • Top with Parmesan, and enjoy!