Creamy Chicken Cheese Gnocchi Recipes

CREAMY GARLIC PARMESAN GNOCCHI

Steps:

• Add the olive oil into a skillet on high heat. Add the minced garlic and sage, saute for 10 seconds. Add the gnocchi into the skillet, spread evenly and stir gently.
• Add the chicken broth, whipping cream, Parmesan cheese, salt and cayenne pepper. Cook, stirring frequently but gently, about 3-4 minutes, or until the gnocchi is cooked through and become soft and tender on the inside.
• Top the gnocchi with shaved Parmesan cheese, serve immediately.

CREAMY BUTTERY TUSCAN GNOCCHI RECIPE

Steps:

• Heat a large skillet over medium-high heat. Melt the butter and sauté shallots until transparent, about 2 minutes. Sauté garlic until fragrant, about 30 seconds.
• Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.
• Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.
• Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.
• Stir in the spinach leaves and cook until wilted, about 1 minute.
• Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened to your liking.
• Season with a little extra salt & pepper, if needed, to suit your taste.
• Serve immediately.*

CREAMY CHICKEN AND GNOCCHI

Steps:

• Preheat oven to 400 degrees F. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan. Place into oven and bake until bubbly, about 10-12 minutes. Serve immediately.

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 CHICKEN & CHEESE GNOCCHI

Steps:

• Preheat the over to 180c.
• Cook the gnocchi following the packet instructions or until tender.
• Drain.
• Meanwhile, heat the oil in a frying pan over medium-high heat.
• Add the bacon and leek and cook, stirring for 4-5 minutes or until golden.
• Add the chicken, beans and spinach and cook, stirring, for 1-2 minutes or until spinach just wilts.
• Melt the butter in a saucepan over medium heat until foaming.
• Add flour and cook, stirring for 30 seconds or until the mixture bubbles.
• Remove from heat and gradually stir in milk.
• Cook over medium heat, stirring for 5 minutes or until the mixture boils and thickens.
• Stir in Parmesan.
• Add the bacon mixture and Parmesan mixture to the gnocchi and stir until combined.
• Spoon the gnocchi mixture into a shallow 3L (12 cup) capacity ovenproof dish.
• Sprinkle over the cheddar.
• Bake for 40-45 minutes or until cheddar melts and is golden.
• Sprinkle with parsley to serve.
• I am going to serve with crusty bread and a nice salad.