chicken gnocchi recipe
The Best chicken gnocchi recipe
What I love most about this recipe is how it balances flavor and nutrition without feeling like you’re sacrificing taste. The gnocchi itself is made with simple ingredients—flour, eggs, and potatoes—so it’s naturally lighter than heavy pasta, yet still indulgent. The chicken adds protein, and the vegetables in the sauce bring freshness, so it’s not just comfort food—it’s food that actually helps you feel good afterward. Plus, it’s easy to customize. If you’re watching your carb intake, you can swap some of the gnocchi for zucchini noodles or cauliflower rice. If you want to make it extra special, you can add a sprinkle of Parmesan or a dash of red pepper flakes. It’s the kind of dish that feels like a little celebration every time you serve it. And honestly? It’s the kind of meal that makes everyone feel good, whether it’s a family dinner or just a quiet night in.
Creamy Garlic Parmesan Chicken Gnocchi
A comforting dish featuring tender chicken gnocchi in a rich garlic and parmesan sauce, perfect for a cozy meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (450g) frozen gnocchi
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- ½ cup (50g) grated parmesan cheese
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp butter
- 3 cloves garlic, minced
- ½ cup (120ml) heavy cream
- ¼ cup (30g) grated parmesan cheese
- 1 tbsp fresh parsley, chopped
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove from skillet and set aside. -
3
In the same skillet, add butter and minced garlic. Cook for 30 seconds until fragrant. Pour in chicken broth and heavy cream, simmer for 2 minutes. Remove from heat. -
4
Boil frozen gnocchi according to package instructions (usually 10-12 minutes). Drain and transfer to a large bowl. Stir in cooked chicken and warm sauce. -
5
In a small saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds. Stir in heavy cream and parmesan cheese until melted. Remove from heat and mix in parsley. -
6
Gently fold the garlic-parmesan sauce into the gnocchi mixture. Transfer to the prepared baking sheet and top with extra grated parmesan. Bake for 10-12 minutes until golden.
🔧Equipment
- Mixing bowls
- Skillet
- Oven
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of red pepper flakes or a splash of white wine to the sauce.
- You can substitute chicken broth with vegetable broth for a vegetarian option.
- Ensure gnocchi is fully cooked before adding the sauce to avoid a mushy texture.
Watch Video Of How Creamy Garlic Parmesan Chicken Gnocchi Works
❓ Frequently Asked Questions About Creamy Garlic Parmesan Chicken Gnocchi
1. What is the best way to make homemade chicken gnocchi from scratch?
To make homemade chicken gnocchi, start by mixing 2 cups of all-purpose flour with 1 egg, ½ cup grated Parmesan cheese, 1 tsp salt, and 1 tsp nutmeg. Gradually add ½ cup of warm chicken broth until the dough forms. Knead until smooth, then rest for 30 minutes. Roll the dough thinly and cut into small strips. Boil in salted water for 2-3 minutes until they float. Serve with marinara sauce, butter, or a creamy garlic sauce.
2. Can I substitute any ingredients in the chicken gnocchi recipe, and if so, what are the comfortable replacements?
Yes, you can make substitutions for common ingredients:
– Flour: Replace all-purpose flour with semolina or potato starch for a softer texture.
– Chicken broth: Use vegetable broth or water mixed with a splash of chicken bouillon.
– Parmesan cheese: Use Pecorino Romano or a mix of Parmesan and mozzarella for a different flavor.
– Egg: For a vegan version, replace the egg with 1 tbsp of aquafaba or flaxseed meal mixed with water.
– Nutmeg: Skip it if you dislike it, but a pinch adds warmth to the dish.
3. Why do my homemade gnocchi turn out mushy or gummy?
Homemade gnocchi can turn mushy or gummy due to a few common mistakes:
– Overworking the dough – Kneading too much develops gluten, making the gnocchi dense instead of light.
– Not resting the dough – Skipping the resting time (30+ minutes) leads to a tough texture.
– Using too much liquid – Adding too much broth or water makes the gnocchi sticky and dense.
– Undercooking or overcooking – Check for doneness at 2-3 minutes; they should float but not break apart.
– Using too much flour – Excess flour makes them dry; roll gently and dust lightly.
4. How do I prevent gnocchi from sticking together when cooking?
To avoid gnocchi sticking together while boiling:
– Use cold water – Start with cold or room-temperature water in the pot to prevent clumping.
– Work quickly – Add gnocchi in batches and stir gently to separate them.
– Add a pinch of salt – Helps the gnocchi rise to the surface faster and reduces sticking.
– Use a large pot – A bigger pot gives more space for them to spread out.
– Sprinkle with flour – Lightly dust the pot with flour before adding water to create a barrier.
5. Can I freeze homemade chicken gnocchi, and how should I do it properly?
Yes, you can freeze homemade gnocchi for later use, but they may become slightly gummy when reheated. Here’s the best way to freeze them:
– Freeze raw: Lay gnocchi strips on a baking sheet lined with parchment paper, freeze solid (1 hour), then transfer to a freezer bag or container.
– Freeze cooked: Boil gnocchi until done, drain, and spread on a tray before freezing. This prevents sticking.
– Reheating: Thaw in cold water or microwave on low for 30-60 seconds. Reheat in a pan with butter or sauce to restore texture.
