Creamy Chicken Gnocchi (Print Version)
# Ingredients:
01 -
1.5 pounds chicken thighs, no bones or skin.
02 -
1 teaspoon of dried Italian herbs.
03 -
1 medium diced yellow onion.
04 -
½ cup of half-and-half or heavy cream.
05 -
2 tablespoons of chopped garlic.
06 -
Red pepper flakes, grated parmesan, and parsley for topping.
07 -
3 cups fresh spinach leaves.
08 -
1 pound of potato gnocchi.
09 -
½ cup shredded mozzarella cheese.
10 -
5 tablespoons of either butter or ghee.
11 -
1 cup diced white mushrooms.
12 -
1.5 teaspoons of paprika.
13 -
1 cup of chicken stock.
# Instructions:
01 -
Rub salt, pepper, and paprika onto the chicken. Cook it in 2 tablespoons of melted butter for about 5–10 minutes each side, until browned nicely.
02 -
Pour in the chicken stock, then slowly mix in mozzarella and cream until the sauce thickens up.
03 -
Stir cooked gnocchi and spinach into the sauce. Add the chicken back into the pan, let it heat for 2 minutes, then top and serve.
04 -
Using the remaining butter, sauté garlic, mushrooms, onion, and the Italian herbs until softened.
# Notes:
01 -
Works well for prep-ahead meals.
02 -
Great option for a gluten-free version.
03 -
Takes just 30 minutes total.