Creamy Chicken And Broccoli Gnocchi Recipes

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CREAMY CHICKEN AND BROCCOLI GNOCCHI



Creamy chicken and broccoli gnocchi image

Creamy chicken and broccoli gnocchi is a great, easy weeknight recipe made using shop-bought gnocchi. Dinner in a flash? Yes please!

Provided by Alida Ryder

Categories     Chicken     Dinner     Easy Recipe     Gnocchi     Quick recipe

Time 25m

Number Of Ingredients 9

4 chicken breasts (cubed)
1 onion (finely chopped)
3 garlic cloves (crushed)
1 head of broccoli (broken into small florets)
½ cup chicken stock
¾ cup cream (alternatively use coconut cream)
1-2 tablespoons lemon juice
salt & pepper to taste
cooked potato gnocchi or pasta of your choice

Steps:

  • In a large, deep frying pan, sauté the chicken in a splash of olive oil until golden brown. Remove from the pan and set aside.
  • In the same pan, fry the onion and garlic until translucent and fragrant.
  • Add the broccoli and cook for a minute or two before adding the chicken stock and cream.
  • Add the chicken back to the pan and allow the sauce to cook and reduce for 7-10 minutes until the chicken is cooked through.
  • Add the lemon juice and season to taste.
  • Add the cooked gnocchi stir to combine.
  • Serve topped with grated parmesan cheese (optional).

CHICKEN-AND-GNOCCHI BAKE WITH BROCCOLINI



Chicken-and-Gnocchi Bake with Broccolini image

This baked gnocchi is a cozy dish. A combination of Gruyère and Parmesan cheeses mean it tastes rich, shredded chicken brings protein, store-bought gnocchi provide heft, and a flour-thickened broth and nutritious broccolini round out this delicious Italian comfort food dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Yield Serves 4

Number Of Ingredients 10

3 tablespoons unsalted butter
1 tablespoon minced garlic (from 3 cloves)
3 tablespoons unbleached all-purpose flour
2 1/4 cups low-sodium chicken broth
2 heads Broccolini (about 9 ounces total), cut into 2-inch pieces (4 cups)
14 ounces fresh or frozen gnocchi
1 1/2 cups torn cooked chicken (preferably dark meat)
3 ounces Gruyère, grated (1 cup)
2 ounces Parmigiano-Reggiano, grated (1/2 cup)
Kosher salt and freshly ground pepper

Steps:

  • Preheat oven to 450°F. Melt butter in a medium saucepan over medium-high heat. Add garlic; cook until fragrant, 30 seconds. Add flour; cook 30 seconds, then whisk in broth. Bring to a boil and cook 1 minute.
  • Add Broccolini, cover, and cook 2 minutes. Uncover and add gnocchi; cook 2 minutes. Remove from heat. Stir in chicken, Gruyère, and 1/4 cup Parmigiano. Season with salt and pepper.
  • Divide mixture among four 12-ounce baking dishes (or transfer to one large baking dish or ovenproof skillet). Sprinkle with remaining 1/4 cup Parmigiano. Bake until bubbly in center and golden brown on top, about 15 minutes (20 minutes if baked in one dish). Let stand at least 15 minutes before serving.

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