Description
Creamy Asiago chicken gnocchi brings Italian comfort right to dinner tables with rich, cheesy elegance. Pillowy potato dumplings nestled alongside tender chicken create a luxurious meal that welcomes warm conversations and satisfied smiles.
Ingredients
Scale
Main Proteins:
- 3 chicken breasts (1.5 pounds / 680 grams), pounded
- 16 ounces (454 grams) potato gnocchi, uncooked
Seasonings and Herbs:
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon minced garlic
- Fresh parsley for garnish
Dairy and Sauce Ingredients:
- 5 tablespoons unsalted butter, divided
- 1 medium shallot, diced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup half-and-half
- 2 cups fresh baby spinach
- 1/2 cup Asiago cheese, grated
Instructions
- Season chicken with salt and pepper, then sauté in butter for 8-10 minutes until internal temperature reaches 165°F. Transfer to a plate and keep warm.
- In the same skillet, sauté shallots in remaining butter until translucent, about 2-3 minutes. Add minced garlic and cook for an additional 30 seconds.
- Sprinkle flour over the aromatics and stir to create a roux, cooking for 1 minute to remove raw flour taste. Slowly whisk in chicken broth, stirring continuously to prevent lumps and allow sauce to thicken.
- Pour half-and-half into the sauce and add gnocchi. Simmer for 5-7 minutes until gnocchi becomes tender and plump.
- Incorporate fresh spinach and Asiago cheese, stirring until spinach wilts and cheese melts completely, creating a creamy, vibrant sauce.
- Slice the cooked chicken and arrange on top of the gnocchi. Garnish with freshly chopped parsley for a pop of color and added freshness.
Notes
- Pat chicken dry before seasoning to ensure even browning and crispy exterior.
- Use a meat thermometer for precise doneness, preventing overcooking and maintaining juicy chicken.
- Toast flour briefly in butter to eliminate raw flour taste and enhance sauce’s richness.
- Replace half-and-half with coconut milk for dairy-free version or use gluten-free flour for celiac-friendly option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Snacks
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 2g
- Sodium: 580mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 105mg