Peanut Chicken With Gnocchi Recipes

PEANUT CHICKEN WITH GNOCCHI

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.

20 WAYS TO COOK CHICKEN AND GNOCCHI

Steps:

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

PEANUT NOODLES WITH CHICKEN

Steps:

• Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper.
• Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt.
• Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.

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 WITH PEANUT SAUCE

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.

INDONESIAN PEANUT CHICKEN

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.

CREAMY PESTO CHICKEN AND GNOCCHI

Steps:

• Put a pot on the stove with the chicken broth in it and heat to boiling.
• Meanwhile, in a large saute pan, saute the onion in the oil on medium heat until soft. Add the minced garlic and saute for a minute more until fragrant. Add the mushrooms and saute until lightly brown and most of their liquid is evaporated; push to the side of the pan. Add the chicken and saute, stirring often, until just cooked through. Add the soup, the pesto, and the seasonings to the pan and stir to combine everything thoroughly. Reduce heat and simmer gently until the gnocchi are ready.
• When the broth reaches a boil, carefully add the gnocchi and stir to separate. Add extra water if needed to give the gnocchi plenty of liquid. Cook until the gnocchi are done and float to the surface. Using a spider strainer, transfer the gnocchi to the saute pan. Stir gently to coat the gnocchi. If the sauce is too thick, add a little of the cooking broth and stir to combine. Serve in pasta bowls with grated parmesan and bread.