26 Mar Recipe: Creamy Chicken and Gnocchi
Ready in 30 minutes, with juicy chicken and pillowy gnocchi smothered in a dreamy Parmesan cream sauce with sun-dried tomatoes.
Prep time: 5 mins
Cooking time: 25 mins
Serves 5
Creamy Chicken and Gnocchi
Ingredients
- 30 ml olive oil
- 816 g boneless skinless chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 3 cloves garlic, minced
- 28 g butter
- 15 g flour
- 360 ml chicken broth
- ½ cup sun-dried tomatoes, drained and chopped
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes (optional)
- 120 ml milk
- 120 ml cream
- 1 cup grated Parmesan cheese
- 454 g gnocchi
- ¼ cup fresh sliced basil leaves, plus more for garnish, if desired
Instructions
- Cook gnocchi according to package instructions. Optional: sauté in butter until golden gnocchi is golden on both sides.
- Cook chicken: Season chicken breasts on both sides with salt, pepper and garlic powder. Sear in oil 5–6 min per side until golden and cooked through (165 degrees F). Remove to a plate to rest and then chop into bite-size pieces. Consider butterflying the chicken breasts if they’re overly thick.
- Make sauce: To the same pan, add butter and allow to melt. Add garlic and sauté for 30 for seconds. Stir in flour until smooth. Add broth, Italian seasoning, crushed red pepper and sundried tomatoes and cook until sauce has thickened. Lower heat and stir in milk, cream and Parmesan cheese.
- Combine: Add chicken and gnocchi to sauce. Stir in fresh basil.
- Serve garnished with extra Parmasan and basil, if desired.
From Taste Better From Scratch by Laura Allen
Video Instructions are also available.
