Creamy Chicken And Broccoli Gnocchi Recipes

CREAM OF CHICKEN AND GNOCCHI SOUP

Steps:

• Melt butter in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
• Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir gnocchi, chicken, and spinach into broth mixture; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi become tender, 8 to 10 minutes.

CREAMY CHICKEN AND BROCCOLI GNOCCHI

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).

CREAMY BROCCOLI GNOCCHI

Steps:

• Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.
• Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.