Garlic Chicken Gnocchi (Print Version)
# Ingredients:
→ Main items
01 -
1 pound of soft potato gnocchi
02 -
6 minced garlic cloves
03 -
1 cup of creamy heavy cream
04 -
2 tablespoons of olive oil
05 -
1 pound of chicken breasts (boneless and skinless, diced into small pieces)
06 -
1/2 cup of Parmesan, grated
07 -
1 cup of chicken stock
→ Spices and toppings
08 -
1 teaspoon of dry Italian seasoning mix
09 -
Pinch of freshly ground pepper and salt to suit your taste
10 -
Fresh basil leaves for decoration
# Instructions:
01 -
Warm up the olive oil in a big pan on medium-high heat. Sprinkle the chicken with black pepper, salt, and Italian herbs. Toss it into the pan and cook for about 6-8 minutes until it’s fully cooked and golden brown. Take it out and set aside.
02 -
Using the same pan, sauté the minced garlic for roughly 30 seconds. Stir the whole time to keep it from burning.
03 -
Add chicken broth to the pan and scrape the browned bits stuck to the bottom. Toss in the gnocchi and let it simmer while stirring every so often for 3-4 minutes until they’re slightly soft.
04 -
Lower the heat to medium-low and pour in the heavy cream. Let it bubble gently for 2-3 minutes, giving the sauce a chance to thicken.
05 -
Put the chicken back into the skillet and add the Parmesan. Mix well until the cheese melts and the chicken is warmed up again. Adjust the seasoning with a pinch more salt and pepper if needed.
# Notes:
01 -
Switch out the heavy cream for milk or half-and-half to cut the richness.
02 -
Use gluten-free gnocchi if you'd like a gluten-free option.
03 -
All those crisp bits from cooking the chicken bring extra flavor into the sauce.