Peanut Chicken With Gnocchi Recipes

20 WAYS TO COOK CHICKEN AND GNOCCHI

20 Ways to Cook Chicken and Gnocchi image

For a foolproof dinner, try these chicken and gnocchi recipes! From soup to pasta bakes to dumplings, this is comfort food at its best.

Provided by insanelygood

Number Of Ingredients 20

Ingredients

Olive Garden Chicken Gnocchi Soup
Creamy Chicken and Gnocchi
One Pot Gnocchi with Spinach and Chicken
Chicken and Mushroom Gnocchi Skillet
Creamy Tuscan Chicken Gnocchi
Chicken Bacon Gnocchi
Spicy Chicken With Tomato Gnocchi
Cajun Chicken and Gnocchi Bake
Chicken Thighs with Creamy Mushroom Garlic Sauce
Cherry Tomato Italian Chicken Gnocchi
Brown Butter Sage Gnocchi with Chicken, Mushrooms u0026amp; Spinach
Italian Chicken u0026amp; Gnocchi Dumplings
One -Pan Creamy Pesto Chicken u0026amp; Gnocchi
Chicken Cutlets, Gnocchi and Kale with Creamy Mushroom Sauce
Kale Chicken and Gnocchi Soup
Chicken Gnocchi Pasta
Creamy Chicken Bacon Gnocchi Soup
Creamy Chicken and Broccoli Gnocchi
Rosemary Lemon Chicken Gnocchi
Buffalo Chicken Cauliflower Gnocchi Casserole

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a chicken and gnocchi dish in 30 minutes or less!

Nutrition Facts :

PEANUT CHICKEN WITH GNOCCHI

Peanut Chicken with Gnocchi image

Quick and easy gnocchi recipe for any time of the year.

Provided by marbarusa

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

1 (16 ounce) package potato gnocchi
4 (5 ounce) skinless, boneless chicken breast halves
5 tablespoons peanut butter
5 tablespoons Thai green curry paste
4 tablespoons honey
5 tablespoons olive oil, divided
½ teaspoon salt
2 large heads broccoli, cut into florets
2 small red onions, cut into wedges
¼ cup chopped fresh cilantro
3 tablespoons salted peanuts, roughly chopped
1 lime, juiced

Steps:

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
Put the chicken into a large bowl. Add peanut butter, curry paste, honey, 3 tablespoons olive oil, and salt and mix well with your hands.
Combine broccoli, red onion, and remaining olive oil in a separate bowl. Mix well to coat. Place chicken in a roasting dish and add broccoli mixture and cooked gnocchi.
Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes, stirring halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve topped with cilantro, peanuts, and lime juice.

Nutrition Facts : Calories 518.5 calories, Carbohydrate 41.1 g, Cholesterol 67.9 mg, Fat 28.2 g, Fiber 5.6 g, Protein 29.5 g, SaturatedFat 7.2 g, Sodium 673.3 mg, Sugar 16.9 g

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

Ingredients

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.

CHICKEN WITH PEANUT SAUCE

Chicken with Peanut Sauce image

Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1/2 cup water
2 tablespoons creamy peanut butter
4 teaspoons white wine vinegar
4 teaspoons reduced-sodium soy sauce
Dash crushed red pepper flakes
3/4 pound boneless skinless chicken breasts, cut into 1-inch strips
4 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons canola oil
1 cup hot cooked rice
Thinly sliced green onions, optional

Steps:

In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.

Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 562mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.

INDONESIAN PEANUT CHICKEN

Indonesian Peanut Chicken image

Here's a marvelous make-ahead recipe! I cut up fresh chicken, put it in a bag with the remaining slow-cooker ingredients and freeze it. To cook, just remove the bag a day ahead to thaw in the fridge, then pour all the contents into the slow cooker. -Sarah Newman, Mahtomedi, Minnesota

Provided by Taste of Home

Categories Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/3 cup chopped onion
1/3 cup water
1/4 cup reduced-fat creamy peanut butter
3 tablespoons chili sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
3 cups hot cooked brown rice
6 tablespoons chopped salted peanuts
6 tablespoons chopped sweet red pepper
Julienned green onions, optional

Steps:

Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cook, covered, on low until meat is tender, 4-5 hours. Serve with rice. Sprinkle with peanuts, red pepper and, if desired, julienned green onions.

Nutrition Facts : Calories 353 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 370mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

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