Gnocchi Roasted Garlic Chicken Recipes

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GNOCCHI AND CHICKEN WITH ROASTED GARLIC AND GORGONZOLA CREAM



Gnocchi and Chicken with Roasted Garlic and Gorgonzola Cream image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound potato gnocchi
1 (1.8-ounce) packet white sauce mix
2 1/4 cups milk
6 roasted garlic cloves, minced or pressed
6 ounces Gorgonzola crumbles
1 store-bought roasted chicken (approximately 2 pounds), shredded
2 tablespoons chopped fresh parsley leaves

Steps:

  • To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm.
  • In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat.
  • Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.

ROSEMARY-GARLIC ROASTED CHICKEN AND GNOCCHI



Rosemary-Garlic Roasted Chicken and Gnocchi image

The classic combination of chicken, potatoes, rosemary, garlic and lemon dazzles in this sheet-pan meal. Standing in for the potatoes are shelf-stable potato gnocchi, which offer many textures at once when roasted instead of boiled: pillowy-soft, crisp and chewy. Squeeze some lemon right onto the sheet pan, and as you scrape up the schmaltzy, garlicky bits, the juices and drippings glaze the gnocchi, leaving no drop of the chicken's renderings wasted. It's hard not to eat the gnocchi right from the pan, but if you can wait, serve everything alongside a green salad.

Provided by Ali Slagle

Categories     dinner, weeknight, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/2 to 3 pounds bone-in, skin-on chicken thighs (6 to 8 pieces)
Kosher salt (Diamond Crystal)
Black pepper
1/4 cup extra-virgin olive oil
6 garlic cloves, finely grated
1 tablespoon chopped rosemary (from 2 sprigs)
2 (12- to 18-ounce) packages shelf-stable potato gnocchi
1 lemon

Steps:

  • Heat the oven to 450 degrees. Pat the chicken dry, then transfer to a sheet pan and season all over with 1½ teaspoons salt and a few grinds of pepper. In a liquid measuring cup or small bowl, combine the olive oil, garlic and rosemary with a fork. Season generously with salt and pepper.
  • Add the oil mixture and the gnocchi to the chicken. Toss with your hands to coat, massaging the garlic and rosemary into the chicken and gnocchi. Arrange the gnocchi in an even layer, and place the chicken skin side up on top of the gnocchi. Roast until the chicken is cooked through and golden brown, 35 to 40 minutes.
  • Transfer the chicken to plates and finely grate the zest of half the lemon over the chicken. Squeeze the juice of half the lemon onto the gnocchi (about 1½ tablespoons), then use a spoon to scrape up the browned bits on the sheet pan and toss the gnocchi in the lemon juice and pan drippings. Season to taste with salt and pepper. Cut the remaining lemon into wedges. Eat the chicken with the gnocchi and a lemon wedge for squeezing over.

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