Chicken And Gnocchi Recipes

CHICKEN WITH SKILLET GNOCCHI

Steps:

• Preheat the oven to 425 degrees F. Season the chicken generously with salt and pepper and sprinkle with 1 teaspoon thyme and the paprika. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 2 to 3 minutes per side. Transfer to a baking sheet and roast until no longer pink in the middle, 8 to 10 minutes.
• Meanwhile, melt the remaining 2 tablespoons butter in the skillet over medium-high heat. Add the onion, celery, carrot, remaining 1/4 teaspoon thyme and a pinch each of salt and pepper. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the chicken broth and 3/4 cup water and bring to a boil. Stir in the gnocchi, breaking apart any that are sticking together. Cover and simmer until the gnocchi are just tender, about 5 minutes.
• Uncover the skillet and stir in the peas and heavy cream. Cook until slightly thickened, about 1 minute; season with salt and pepper. Slice the chicken and serve with the gnocchi.

BAKED GNOCCHI WITH CHICKEN

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.
• Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.
• Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

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.

CHICKEN WITH GNOCCHI

Steps:

• Combine bacon and onion in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Set aside.
• Heat oil in a pan over medium heat. Add chicken and 1/2 of the lemon juice and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
• Meanwhile, mix balsamic vinegar, brown sugar, rosemary, red pepper flakes, and remaining lemon juice together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture bubbles, 5 to 7 minutes. Add tomatoes with some of their juice and continue to simmer while chicken finishes cooking.
• Melt butter in a pan over medium heat. Pan-fry gnocchi in the hot butter until golden brown, 5 to 7 minutes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes.
• Place bacon and onion onto a serving plate and top with spinach, gnocchi, and chicken, in that order. Drizzle with tomato-balsamic sauce.

ONE-PAN CHICKEN AND GNOCCHI IN TOMATO-BASIL SAUCE

Steps:

• Heat the oil in a large skillet over medium-high heat. Sprinkle both sides of the chicken with the dried Italian seasoning and a good pinch of salt. Arrange the chicken in the pan, cover and sear for 5 minutes. Flip, cover and sear the chicken another 5 minutes. (It won't be cooked all the way through, but that's okay! We'll finish in a bit.) Remove the chicken from the pan.
• Add a splash of water to the pan to deglaze, if needed, and use a wooden spoon to scrape up the browned bits. Add the zucchini to the pan in a single layer. Season with a pinch of salt and sear for 2 minutes. Flip and sear until nicely charred on both sides, another minute or two. Add the chicken (and its juices) back to the pan, and bring the heat down to medium-low. Add the tomato sauce, along with about 1/3 cup water swirled in the jar, along with the gnocchi. Using tongs, nestle the gnocchi down in the sauce, so that it's all covered. Cover with a lid and bring the heat up to medium. Simmer until the gnocchi is tender, 5 to 6 minutes.
• Divide the dish among dinner bowls, and use forks to shred the chicken a little, if you want. Garnish with freshly grated Parmesan and fresh basil leaves.
• Serve immediately!

CREAMY HERB AND GARLIC CHICKEN OVER GNOCCHI

Steps:

• Sprinkle combined garlic and parsley on both sides of all the breasts. Heat some olive oil in a large frying pan and cook chicken, uncovered, about 20 minutes or until cooked through.
• Meanwhile pour some water in a pan add a little olive oil and bring to the boil.
• While you are waiting for the water to boil, add a little oil to another saucepan, add garlic, cook, stirring, about 1 minute, Add wine to pan, to deglaze, evaporate all liquid, add lemon juice and the stock, stir.
• Pour cream in and bring to the boil. Reduce heat to a simmer, simmer uncovered, about 5 Min's until sauce thickens slightly. (If you want it thicker just add a little cornstarch I prefer a more thin sauce when it is more like a pasta dish.) Stir in oregano, keep warm over a low heat while you cook the gnocchi.
• Once the water is boiling add gnocchi and cook as per packet instructions, mine was only 3 minutes; drain.
• While gnocchi is cooking remove breasts from pan, cut chicken into slices.
• To Serve: Divide gnocchi among serving plates, top with sliced chicken, drizzle with sauce.

EASY CHICKEN AND GNOCCHI SOUP

Steps:

• Combine chicken broth, garlic, butter, and sugar in a large saucepan; bring to a simmer and cook until garlic is tender, about 2 minutes. Stir carrot and celery into simmering broth; cook until vegetables are almost tender, about 2 minutes more.
• Bring broth mixture to a boil and stir gnocchi into the saucepan; cook until gnocchi rise to the top and are tender yet firm to the bite, 2 to 3 minutes. Add peas and corn to broth mixture; simmer until heated through, about 30 seconds.
• Stir chicken and spinach into broth mixture; remove from heat and season soup with salt and black pepper. Ladle soup into bowls and top with Parmesan cheese.

GNOCCHI CHICKEN SKILLET

Steps:

• Cook gnocchi according to package directions. Meanwhile, in a large skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink; drain if necessary. Stir in the spaghetti sauce, salt and oregano; cook until heated through, 5-10 minutes., Drain gnocchi; gently stir into skillet. Garnish servings with cheese if desired.

CHICKEN AND GNOCCHI SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
• Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
• Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

GNOCCHI WITH CHICKEN, PESTO AND FRESH MOZZARELLA

Steps:

• Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat.
• Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

ROSEMARY-GARLIC ROASTED CHICKEN AND GNOCCHI

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.

CHICKEN STEW WITH GNOCCHI

Steps:

• Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt. slow cooker. Top with chicken; sprinkle with the sage, salt and pepper. Add broth and water. Cover and cook on low for 6-8 hours or until chicken is tender. , Remove chicken; when cool enough to handle, remove meat from bones and discard bones. Cut meat into bite-sized pieces and return to the slow cooker. , Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until thickened. If desired, season with hot pepper sauce and sprinkle with sliced green onion.