Creamy Chicken Gnocchi Bliss!

Creamy Chicken Gnocchi Bliss!

Enjoy tender chicken and pillowy gnocchi in a rich, creamy sauce with sun-dried tomatoes and savory shallots.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 6

Calories 650 kcal

Ingredients

  

• 1 tablespoon olive oil
• 1 lb chicken breasts, pounded thin, or thinly sliced
• 1 tablespoon seasoning of choice (McCormick rotisserie chicken seasoning recommended)
• 1 tablespoon olive oil
• 1 large shallot, thinly sliced or minced
• 1/4 cup sun-dried tomatoes packed in oil, drained
• 12 ounces store-bought gnocchi
• 2 cups chicken broth (more as needed)
• 1/2 cup cream
• 1 cup packed spinach leaves, torn into smaller pieces

Instructions

 

• Heat 1 tbsp olive oil in a large, wide skillet over medium-high heat. Season chicken breasts on both sides until evenly coated. Add chicken to the hot pan and cook for 3-4 minutes per side until golden brown and cooked through (165°F). Remove chicken and set aside.
• In the same pan, add 1 tbsp olive oil, sliced shallot, and drained sun-dried tomatoes. Sauté for 5 minutes until the shallots are golden and softened.
• Add the gnocchi and chicken broth to the pan. Simmer for another 5 minutes, until the gnocchi are tender and have slightly puffed up.
• Pour in the cream and stir to combine, creating a luscious sauce. Add the torn spinach leaves and stir until they wilt into the sauce.
• Return the cooked chicken to the skillet. Let everything simmer gently for a few more minutes to allow the flavors to meld and the sauce to thicken slightly.
• Serve immediately, ensuring each bowl gets a generous portion of chicken, gnocchi, and creamy sauce.

Notes

– Use a good quality rotisserie chicken seasoning for an extra flavor boost.
– Ensure your chicken is pounded thin or sliced uniformly for even cooking.
– Don’t overcook the gnocchi; they should be tender but still hold their shape.
– Add a splash more chicken broth if the sauce becomes too thick.

Allergens: Milk, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword chicken gnocchi

The technique that makes it

What makes this creamy chicken gnocchi dish work is the emulsification of fats and liquids, creating a luscious sauce that coats every tender gnocchi and succulent piece of chicken. The initial searing of the chicken breasts is crucial for developing a flavorful crust through the Maillard reaction. Pounding the chicken thin or slicing it thinly ensures even cooking and allows it to absorb the sauce’s flavors more readily. When sautéing the shallots and sun-dried tomatoes, a gentle heat is key to soften them without burning, releasing their aromatic compounds and sweet, tangy notes. The chicken broth acts as the liquid base, and as it simmers, it reduces slightly, concentrating its flavor. The addition of cream towards the end, when the heat is managed, prevents curdling. The starch released from the gnocchi as it cooks also contributes to the sauce’s thickness, creating a cohesive and velvety texture. Stirring in the spinach at the very last moment allows it to wilt just enough, retaining its bright color and nutritional benefits without becoming mushy.

Troubleshooting

• Sauce is too thin: Simmer the sauce uncovered for a few more minutes to allow excess liquid to evaporate and thicken the sauce naturally. Alternatively, you can create a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and whisk it into the simmering sauce until thickened.
• Gnocchi are mushy: This often happens if they are overcooked or stirred too vigorously. Ensure you add the gnocchi to a simmering, not boiling, sauce and cook only until they float to the surface, typically 2-3 minutes. Avoid excessive stirring once the gnocchi are added.
• Chicken is dry: Ensure the chicken breasts are pounded to an even thickness or sliced thinly. Sear them quickly over medium-high heat and avoid overcooking. They will continue to cook slightly in the sauce.
• Sauce is greasy: This can occur if the cream is added too early or at too high a heat. Ensure the sauce is at a gentle simmer when adding the cream, and stir continuously until incorporated. Skim off any excess oil that may rise to the surface.

Substitutions

• Chicken: Boneless, skinless chicken thighs can be used instead of breasts. They offer a richer flavor and are more forgiving if slightly overcooked. The cooking time may need to be slightly longer.
• Gnocchi: If store-bought gnocchi are unavailable, you can substitute with other small pasta shapes like penne, rotini, or farfalle. Cook the pasta separately according to package directions and add it to the sauce at the end.
• Cream: For a lighter version, half-and-half or even whole milk can be used, though the sauce will be less rich and creamy. Coconut milk (full-fat) can offer a dairy-free alternative, but will impart a distinct flavor.
• Spinach: Kale or Swiss chard can be used as substitutes for spinach. They will require a slightly longer cooking time to soften. Chop them finely and add them a few minutes earlier than spinach.

Pro tips

• Use a good quality rotisserie chicken seasoning for an extra flavor boost.
• Ensure your chicken is pounded thin or sliced uniformly for even cooking.
• Don’t overcook the gnocchi; they should be tender but still hold their shape.
• Add a splash more chicken broth if the sauce becomes too thick.

Enjoy this delightful chicken and gnocchi skillet as a satisfying meal. Feel free to add your favorite herbs or a pinch of red pepper flakes for a touch of heat.

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