This Creamy Sun Dried Tomato Chicken Gnocchi is so comforting, simple and satisfying. These juicy chicken tenders with a sun dried tomato creamy sauce and gnocchi will make it to your dinner table in 20 minutes.
Creamy Sun Dried Tomato Chicken Gnocchi
This dish hits every crave-able note. It’s creamy, dreamy, rich, packed full of tender chicken, all served on fluffy little pillows of gnocchi. I have dreams about this dinner ever since the night I first made it and I know you all will too.
We’re also using sun dried tomato in this dish which adds so much depth and earthy complexity to this dish. You can make your own at home but why bother? Store bought works just as well and ensures this dinner will be ready in a flash.
What Is Gnocchi?
Gnocchi is Italian in origin, as so many delicious things are! They are little dumplings typically made from potato, egg, semolina flour, and cheese. They soak up all that rich sauce perfectly and pair oh so well with savory sausage, so let’s get into it!
What Are Sun Dried Tomatoes?
The name is pretty literal! Sun dried tomatoes are tomatoes that have lost their moisture due to drying out in the sun, so they’re little dehydrated morsels! They’re then stored in super flavorful oil which allows them to be packed full of flavor and easy to incorporate into lots of different meals.
Ingredients In Creamy Sun Dried Tomato Chicken Gnocchi
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Gnocchi – I used store bought today but I’ve included a recipe to make your own below if you want to go home made.
- Oil – Just use the sun dried tomato oil right from the jar, it’ll ensure we get all that flavor infused throughout the dish.
- Butter – Unsalted as we want to control the sodium content of our dish.
- Chicken – I used chicken tenders today they’re the perfect size, quick to cook because they’re so thin and small.
- Garlic – Fresh minced up, if jarred is all you have on hand keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- Seasoning – Salt and pepper.
- Sun dried tomatoes – Store bought works just fine, be sure to get the ones in oil.
- Milk – I used 3.25% fat content as we want to combine this with some cream to make a nice creamy dish
- Cream – I used half and half.
- Cheese – Parmesan cheese as we want something sharp and salty, keep this in mind while adding salt to your dish.
- Cornstarch – To thicken the sauce for our dish.
- Parsley – Fresh and chopped up to be sprinkled over top as a nice bright garnish.
How To Make Creamy Sun Dried Tomato Chicken Gnocchi
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Prepare the sun dried tomatoes: Drain the oil from the sun dried tomatoes jar into a small bowl. Keep this to use in the recipe.
- Brown the chicken: In a large skillet heat the butter and sun dried tomato oil over medium-high heat. Add the chicken tenders to the skillet and season with salt and pepper. Cook the chicken on both sides until no longer pink inside and lightly golden brown. Transfer the chicken to a plate and set side.
- Saute the aromatics: If more oil is needed in your skillet, add additional sun dried tomato oil. Add the garlic and sun dried tomatoes to the skillet and saute for about 2 to 3 minutes until the garlic becomes aromatic and fragrant.
- Create the sauce: Add the cup and a half of milk, half and half and Parmesan cheese to the skillet. In a small bowl whisk the cornstarch with the 2 tbsp of milk and add this to the skillet as well. Stir or whisk in the sauce. The sauce will begin to thicken as it bubbles from the cornstarch. Cook for about a minute.
- Finish the sun dried tomato chicken gnocchi: Stir in the uncooked gnocchi and add the chicken back to the skillet. Drizzle some of the sauce over the chicken and wait for the gnocchi to finish cooking, garnish with parsley and serve while warm.
How To Make Your Own Gnocchi
If you’d like to really take this dish to the next level, feel free to make your own gnocchi! It’s not nearly as difficult as making home made pasta, but it does still require some extra time.
Ingredients
- 2 1/2 lbs of potato
- 1 egg
- 1/2 tsp salt
- 3 cups of all purpose flour, reserve 1/2 cup for working your gnocchi dough
How to make potato gnocchi
- Prepare the potatoes: Boil your potatoes with the skin on till fork tender. Remove from the water and allow to drain and cool completely. Peel your potatoes and rice your potatoes through a potato ricer. If they’re wet allow the riced potatoes to drain on a cloth.
- Combine the gnocchi dough: Mound the potato onto a dry surface and top with your flour, reserve 1/2 cup for later, and season with salt. Make a well in the middle of your mixture by scooping out the middle of your mound and pushing it into the sides. Break and egg into this well and beat with a fork.
- Form the gnocchi: Using that same fork, begin to pull your potato and flour into the egg mixture in the well, beating the entire time. Use your hands once this is done to form your dough and begin to knead once it’s fully incorporated, be sure not to over knead your dough. Shape the dough into a long rectangle to prepare your gnocchi for cutting.
- Cut the gnocchi: Cut the gnocchi into 8 – 10 pieces. Roll each of these pieces into a long rope, customize the size of the gnocchi you want with the thickness of these ropes. Cut down into 1 inch pieces and that’s it! Just flour the gnocchi a bit to prevent sticking and you’re done.
- Cooking your pasta: Shake off excess flour and add carefully to a large pot of salted water. Cook till they float to the top which will take 2 – 4 minutes, remove carefully with a slotted spoon and drain well. Add to your dish right near the end and allow to cook for 2 minutes.
Can I Use Other Types Of Pasta?
This creamy dish will work with many other types of pasta if you have some in the pantry you’d like to use up. If you use another type of pasta, reduce the sauce slightly so that the sauce will cling to the pasta. You will want to cook the pasta to slightly less than al dente before incorporating it into the dish and allowing to cook for 2 minutes.
What To Serve With Creamy Sun Dried Tomato Chicken Gnocchi
This rich, hearty dish pairs beautifully with light and simple sides like salads and roasted veggies. This creamy dreamy gnocchi is completely satisfying on its own so if you’d rather just curl up on the couch with a big old bowl, I won’t stop you.
- Creamy Cucumber Salad
- Greek Salad
- Mediterranean Couscous Salad
- Kale And Quinoa Salad With Lemon Vinaigrette
- Tabbouleh Salad
- Italian Roasted Mushrooms And Veggies
Can I Make This Dish Ahead?
Yes you sure can! This dish actually stores beautifully so feel free to get some meal prep going.
Fridge
You can store this dish in an air tight shallow container in the fridge for 3 – 4 days. Just be sure to allow it to fully cool before placing it in the fridge.
Freezer
You can freeze this dish as well! Just hold off on adding the gnocchi till you’re ready to eat it. Freeze the dish in a shallow airtight container once fully cooled. Allow to thaw overnight in the fridge before heating back up on the stove top and incorporating your gnocchi.
Freezing homemade gnocchi
Arrange your gnocchi on a baking tray with some extra flour and freeze for 2 – 3 hours. Once frozen transfer to an airtight container and store till ready to cook, it will last in the freezer for 4 – 6 weeks. Don’t thaw your gnocchi, just add it straight to salted boiling water when ready to eat.
More Incredible Pasta Recipes To Try:
- Garlic and Parsley Butter Chicken with Gnocchi
- One-Skillet Ham and Cheese Gnocchi
- Gnocchi with Bacon, Tomato Sauce and Mozzarella
- One Pot Chicken Florentine Gnocchi
- Sausage Leek Ragu Gnocchi
- Chicken And Gnocchi Dumpling Soup
- Chicken Bacon Pasta With Tomato Sauce
- Cheesy Taco Pasta
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Creamy Sun Dried Tomato Chicken Gnocchi
Ingredients
- 1 lb gnocchi uncooked
- 1 tbsp oil from sun dried tomatoes
- 1 tbsp butter unsalted
- 1 lb chicken tenders
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 3 cloves garlic minced
- 7 oz sun dried tomatoes drained, keep oil
- 1 1/2 cups milk I used 3.25 %
- 1/2 cup half and half
- 1/2 cup Parmesan cheese
- 1 tbsp cornstarch
- 2 tbsp milk
- 1 tbsp fresh parsley chopped
Instructions
- Cook the gnocchi according to package directions. Drain and set aside. Drain the oil from the sun dried tomatoes jar into a small bowl. Keep this to use in the recipe.
- In a large skillet heat the butter and sun dried tomato oil over medium-high heat. Add the chicken tenders to the skillet and season with salt and pepper. Cook the chicken on both sides until no longer pink inside and lightly golden brown. Transfer the chicken to a plate and set side.
- If more oil is needed in your skillet, add additional sun dried tomato oil. Add the garlic and sun dried tomatoes to the skillet and saute for about 2 to 3 minutes until the garlic becomes aromatic and fragrant.
- Add the cup and a half of milk, half and half and Parmesan cheese to the skillet. In a small bowl whisk the cornstarch with the 2 tbsp of milk and add this to the skillet as well. Stir or whisk in the sauce. The sauce will begin to thicken as it bubbles from the cornstarch. Cook for about a minute.
- Stir in the gnocchi and add the chicken back to the skillet. Drizzle some of the sauce over the chicken, garnish with parsley and serve while warm.
Tamara says
Fantastic recipe! We enjoyed this meal so much and it is so easy to make. You never fail us Jo.
Nicole Beaulieu says
That’s great to hear! We’re so glad you love this recipe.
Joanne says
This is by far one of my favourite recipes, it tastes amazing, isn’t expensive to make and doesn’t take long to prepare.
charles sleath sr says
I love all your recipes and Pint at least one out of every e-mail I get.