Chicken Gnocchi
This Easy Chicken Gnocchi has a garlic butter sauce that starts in the food processor. Butter, garlic, parsley, and lemon get blended together first, then melt into cream so the garlic runs through every bite instead of turning up in pieces. Twenty seven minutes, one skillet.
Servings: 4
Calories: 659kcal
Ingredients
- 1 pound gnocchi uncooked
- 1 pound chicken breasts boneless and skinless, cut into bite size pieces
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 teaspoon smoked paprika
- 6 tablespoons butter unsalted, cold
- 4 cloves garlic
- 1 cup fresh parsley chopped
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon olive oil
- ¾ cup heavy cream
Instructions
- Cook the 1 pound gnocchi according to package instructions in salted water. They're done when they float. Drain and set aside.
- Season the 1 pound chicken pieces with the ½ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon smoked paprika, tossing so every piece is coated.
- Add the 6 tablespoons cold butter, 4 cloves garlic, 1 cup chopped parsley, and 1 tablespoon lemon juice to a food processor. Pulse for about 30 seconds, until crumbled and no large pieces of garlic remain.
- Heat the 1 tablespoon olive oil in a large skillet over medium high heat. Add the seasoned chicken and cook for about 5 minutes, until golden brown and cooked through.
- Reduce the heat to medium low. Add the ¾ cup heavy cream and the garlic butter mixture. Cook for about 5 minutes, stirring occasionally, until the butter has melted and the sauce has thickened. Don't let it boil.
- Add the cooked gnocchi to the skillet and toss gently until coated. Cook for 2 more minutes to warm through, then serve immediately.
Video
Notes
- Cold butter into the processor. Fridge cold so it breaks into crumbs rather than paste.
- No food processor? Mince the garlic finely, chop the parsley, mash into softened butter with a fork.
- Medium low once the cream goes in. Boiling cream splits. If it does, off the heat and whisk in a splash of cold cream.
- Gnocchi float when done. Longer and they go soft and break apart in the sauce.
- Toss gently at the end. They're delicate.
- Make the butter ahead. A week in the fridge, months frozen in a log.
- Serve immediately. The sauce keeps thickening as it sits.
Nutrition
Serving: 1serving | Calories: 659kcal | Carbohydrates: 44g | Protein: 31g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 830mg | Potassium: 579mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2726IU | Vitamin C: 24mg | Calcium: 91mg | Iron: 6mg
