Chicken & Creamy Gnocchi (Print Version)
# Ingredients:
→ Main ingredients
01 -
1 pound of small chicken breast pieces, boneless and without skin
02 -
1 pound of potato gnocchi
03 -
6 garlic cloves, chopped finely
04 -
1 cup of thick heavy cream
05 -
1 cup of chicken stock
06 -
Half a cup of grated Parmesan cheese
07 -
2 tablespoons of olive oil
→ Seasonings and garnish
08 -
1 teaspoon of dried herbs often used in Italian cooking
09 -
A pinch of salt and freshly crushed black pepper (adjust to taste)
10 -
Fresh basil to sprinkle on top before serving
# Instructions:
01 -
Pour olive oil into a large pan and warm it up on medium-high heat. Add some salt, pepper, and those Italian herbs to the chicken. Cook for about 6-8 minutes until it’s golden and fully cooked through. Then, take it out and set aside.
02 -
Using the same pan, toss in the chopped garlic, and cook it for roughly 30 seconds. It’ll smell amazing, but don’t let it burn.
03 -
Pour the chicken broth into the pan, making sure to scrape up all the flavorful browned bits at the bottom. Throw in the gnocchi and simmer for 3-4 minutes, stirring every so often until they start to soften.
04 -
Turn the heat down to medium-low and slowly stir in the heavy cream. Let it simmer lightly for 2-3 minutes as it thickens into a sauce.
05 -
Put the chicken back into the pan and sprinkle in the Parmesan cheese. Stir until the cheese is melted and the chicken is heated all the way through. Adjust the taste with a bit more salt and pepper if needed.
# Notes:
01 -
You can swap heavy cream for half-and-half or milk for a lighter option.
02 -
Try gluten-free gnocchi if you’re avoiding gluten.
03 -
Those flavorful browned bits left from cooking the chicken really boost the sauce’s taste!