Indulge in the comforting delight of Creamy Chicken and Gnocchi, a dish that brings together tender chicken, pillowy gnocchi, and a velvety, herb-infused cream sauce. This recipe is a celebration of Italian comfort food, perfect for weeknight dinners or special occasions alike.
Ingredients
Scale:
2 cups potato gnocchi, freshly made or store-bought
1 pound boneless, skinless chicken breasts, diced
2 tablespoons olive oil, preferably extra virgin
1 medium onion, chopped
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme, or 1 tablespoon fresh thyme
1 teaspoon dried basil, or 1 tablespoon fresh basil
Salt and pepper to taste
1 cup fresh spinach (optional)
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for garnish)
Instructions
In a large pot of salted boiling water, cook the potato gnocchi according to package instructions until they float to the surface, about 2-3 minutes. Drain and set aside, tossing with a little olive oil to prevent sticking.
In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for about 3-4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds.
Pour in the chicken broth, scraping the bottom to release browned bits. Stir in the heavy cream, thyme, and basil. Bring to a simmer for about 5 minutes.
Return the cooked chicken to the skillet along with the gnocchi. Gently stir to combine and heat through for about 3-5 minutes. If using, add the spinach and cook until wilted, about 1-2 minutes.
Taste the sauce and adjust seasoning with salt and pepper as needed.
Ladle the creamy chicken and gnocchi into bowls, garnish with chopped parsley and grated Parmesan cheese before serving.
