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Gnocchi, those delightful little potato dumplings, are a versatile blank canvas for delicious sauces and toppings. This recipe combines them with tender chicken for a heartwarming and satisfying meal. The beauty of this dish lies in its adaptability – feel free to customize it with your favorite vegetables, herbs, and cheeses!

Ingredients:

Creamy Chicken and Gnocchi
Creamy Chicken and Gnocchi

1 pound russet potatoes (about 3 medium)

  • 1 1/2 cups all-purpose flour, plus extra for dusting
  • 1 large egg yolk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 boneless, skinless chicken breast (about 1/2 pound), cooked and shredded
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese (optional)

  • Preparation:

    1. Boil the potatoes: Pierce the potatoes all over with a fork. Place them in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain the potatoes and return them to the pot. Let stand for 5 minutes to steam dry.

    2. Mash the potatoes: While the potatoes are hot, use a potato ricer or mash them thoroughly with a fork or potato masher. Remove any large lumps.

    3. Make the dough: On a lightly floured surface, create a well with the mashed potatoes. Add the egg yolk, salt, and pepper, and mix until just combined. Gradually incorporate the flour, using a bench scraper or your hands, until a soft dough forms. Be careful not to overmix, as this can make the gnocchi tough.

    4. Shape the gnocchi: Dust a work surface lightly with flour. Divide the dough into four equal pieces. Roll each piece into a long rope, about 1/2-inch thick. Cut the ropes into 1-inch pieces. Using a fork, gently press each gnocchi piece against the tines of the fork to create ridges. Alternatively, you can roll them down the back of a fork for a traditional look.

    5. Cook the gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water, working in batches if needed. The gnocchi are done when they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and drain well.

    6. Sauté the chicken and vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute, until fragrant.

    7. Combine the sauce and chicken: Add the diced tomatoes, chicken broth, and cooked shredded chicken to the skillet. Bring to a simmer and cook for 5 minutes, or until the sauce thickens slightly.

    8. Assemble the dish: In a large bowl, toss the cooked gnocchi with the chicken sauce. Garnish with fresh parsley and grated Parmesan cheese (optional) and serve immediately.

    Nutritional Facts:

    (Per serving, without Parmesan cheese)

    Calories: 450

  • Fat: 15g
  • Saturated Fat: 4g
  • Cholesterol: 70mg
  • Sodium: 450mg
  • Carbohydrates: 50g
  • Fiber: 3g
  • Sugar: 5g
  • Protein: 30g

  • Tips:

    For a richer flavor, use Yukon Gold potatoes instead of russet potatoes.

  • Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a little olive oil or sauce.
  • Don’t overcook the gnocchi! They should be light and pillowy, not mushy.

  • Conclusion

    This gnocchi with chicken recipe is a perfect weeknight meal that’s both delicious and satisfying. It’s easy to customize with your favorite ingredients, making it a great base for creative experimentation in the kitchen. So grab your favorite vegetables, herbs, and cheeses, and get ready to enjoy a comforting and flavorful dish!

    FAQs:

    1. Can I use pre-made gnocchi? Absolutely! This recipe works just as well with store-bought gnocchi. Follow the package instructions for cooking, then toss them with the prepared sauce and chicken.