Garlic Chicken Gnocchi: Prepare to be transported to a cozy Italian trattoria with this incredibly flavorful and surprisingly simple dish! Imagine tender, pan-seared chicken and pillowy soft gnocchi, all bathed in a creamy, garlicky sauce that will have you craving more with every bite. This isn’t just dinner; it’s an experience.
Gnocchi, those delightful little potato dumplings, have a rich history rooted in Northern Italy, dating back to Roman times. While their exact origins are debated, they’ve become a beloved staple in Italian cuisine, enjoyed in countless variations. The beauty of gnocchi lies in its versatility – it’s a blank canvas ready to absorb the flavors of whatever sauce you pair it with. And what better pairing than succulent chicken and a generous dose of garlic?
People adore Garlic Chicken Gnocchi for its comforting texture, its rich and savory flavor profile, and its relative ease of preparation. It’s the perfect weeknight meal that feels special enough for a weekend gathering. The creamy sauce clings beautifully to the gnocchi and chicken, creating a symphony of flavors and textures that will tantalize your taste buds. Plus, who can resist the allure of garlic? It adds a depth and warmth that elevates this dish to a whole new level. So, let’s get cooking and create some culinary magic!
Ingredients:
- For the Gnocchi:
- 1 kg (2.2 lbs) Russet potatoes, peeled and quartered
- 300g (2 1/2 cups) all-purpose flour, plus extra for dusting
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- For the Garlic Chicken:
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 2 tablespoons chopped fresh parsley, plus extra for serving
- Salt and freshly ground black pepper to taste
Making the Gnocchi:
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork without resistance.
- Drain and Dry the Potatoes: Drain the potatoes thoroughly in a colander. Return the potatoes to the empty pot and place it back on the stovetop over low heat. Cook for 1-2 minutes, shaking the pot occasionally, to evaporate any excess moisture. This is a crucial step for light and fluffy gnocchi!
- Rice the Potatoes: While the potatoes are still hot, use a potato ricer or a food mill to rice them onto a clean work surface. If you don’t have a ricer or food mill, you can use a potato masher, but be careful not to overwork the potatoes, as this can make them gummy. Spread the riced potatoes out slightly to allow them to cool slightly.
- Form the Dough: Create a well in the center of the riced potatoes. Add the salt, nutmeg (if using), and beaten egg to the well. Gradually add the flour, starting with about half of it. Use your hands or a bench scraper to gently combine the ingredients. Be careful not to overmix the dough. You want it to come together into a soft, slightly sticky ball. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches the right consistency.
- Knead the Dough (Lightly!): Lightly flour your work surface. Gently knead the dough for just a minute or two, until it is smooth and elastic. Again, avoid over-kneading, as this will develop the gluten and make the gnocchi tough.
- Shape the Gnocchi: Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1/2 inch in diameter. Use a sharp knife or bench scraper to cut the rope into 1-inch pieces.
- Add Ridges (Optional): For a more traditional look and to help the sauce cling to the gnocchi, you can roll each piece over a gnocchi board or the tines of a fork. Lightly flour the board or fork and gently press each piece of gnocchi against it, rolling it down to create ridges. This step is optional, but it adds a nice touch.
- Rest the Gnocchi: Place the shaped gnocchi on a lightly floured baking sheet. At this point, you can either cook them immediately or freeze them for later use. To freeze, place the baking sheet in the freezer for about 30 minutes, or until the gnocchi are firm. Then, transfer them to a freezer bag or container and store for up to 2 months.
Preparing the Garlic Chicken:
- Season the Chicken: In a medium bowl, toss the cubed chicken breasts with salt and freshly ground black pepper to taste. Make sure each piece is nicely seasoned.
- Sauté the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until browned on all sides and cooked through. This should take about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Garlic: Reduce the heat to medium. Add the minced garlic and red pepper flakes (if using) to the skillet and cook, stirring constantly, until fragrant, about 30 seconds. Be careful not to burn the garlic, as it will become bitter.
- Deglaze the Pan: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. This is where a lot of flavor comes from! Let the wine simmer for 1-2 minutes, allowing the alcohol to evaporate slightly.
- Add Broth and Cream: Pour in the chicken broth and bring to a simmer. Cook for 2-3 minutes, allowing the sauce to reduce slightly. Stir in the heavy cream and Parmesan cheese. Continue to simmer for another 2-3 minutes, until the sauce has thickened slightly.
- Return the Chicken: Return the cooked chicken to the skillet and stir to coat it in the sauce.
Cooking and Assembling:
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, plus an additional minute. This usually takes about 2-3 minutes for fresh gnocchi and 3-5 minutes for frozen gnocchi.
- Add Gnocchi to Sauce: Use a slotted spoon to transfer the cooked gnocchi directly to the skillet with the garlic chicken sauce. Gently toss to coat the gnocchi in the sauce.
- Simmer Together: Let the gnocchi and sauce simmer together for a minute or two, allowing the flavors to meld.
- Serve: Serve the garlic chicken gnocchi immediately, garnished with fresh parsley and extra grated Parmesan cheese.
Tips for Perfect Gnocchi:
- Use Russet Potatoes: Russet potatoes are the best choice for gnocchi because they are starchy and absorb less water than other types of potatoes.
- Don’t Overwork the Dough: Overworking the dough will develop the gluten and make the gnocchi tough. Mix the dough just until it comes together.
- Cook the Gnocchi Immediately or Freeze Them: Fresh gnocchi are best cooked immediately. If you’re not cooking them right away, freeze them to prevent them from becoming sticky.
- Salt the Water Generously: Salting the water is important for seasoning the gnocchi from the inside out.
- Don’t Overcrowd the Pot: Cook the gnocchi in batches to prevent them from sticking together.
Variations:
- Add Vegetables: You can add vegetables such as spinach, mushrooms, or sun-dried tomatoes to the garlic chicken sauce.
- Use Different Cheese: Try using a different type of cheese, such as Pecorino Romano or Asiago, in the sauce.
- Make it Spicy: Add more red pepper flakes to the sauce for a spicier dish.
- Creamy Pesto Gnocchi: Substitute the garlic chicken sauce with a creamy pesto sauce for a vegetarian option.
- Brown Butter Sage Gnocchi: Toss the cooked gnocchi in brown butter with fresh sage for a simple and delicious dish.
Storage Instructions:
- Leftovers: Store leftover garlic chicken gnocchi in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the gnocchi in a skillet over medium heat, adding a splash of water or broth if needed to prevent them from drying out. You can also reheat them in the microwave.
- Freezing: While it’s best to eat gnocchi fresh, you can freeze cooked gnocchi. Allow the gnocchi to cool completely before transferring them to a freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat as directed above.
Conclusion:
This Garlic Chicken Gnocchi isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to try it! The creamy garlic sauce, the tender chicken, and the pillowy gnocchi create a symphony of textures and tastes that will have everyone at the table begging for seconds. It’s quick, it’s easy, and it’s guaranteed to become a family favorite.
But why is this recipe a must-try? Beyond the incredible flavor, it’s incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Feeling adventurous? Add a pinch of red pepper flakes for a little kick. Want to sneak in some extra veggies? Spinach, kale, or even sun-dried tomatoes would be fantastic additions. For a lighter version, you can use chicken broth instead of cream, or substitute the regular gnocchi with cauliflower gnocchi. The possibilities are truly endless!
Serving Suggestions and Variations:
* Serving Suggestion 1: Serve this Garlic Chicken Gnocchi with a simple side salad dressed with a light vinaigrette to balance the richness of the sauce. A crusty baguette is also perfect for soaking up every last drop of that delicious garlic goodness.
* Serving Suggestion 2: For a more complete meal, consider adding roasted asparagus or broccoli to the dish. The slight bitterness of the vegetables will complement the creamy sauce beautifully.
* Variation 1: If you’re not a fan of chicken, you can easily substitute it with shrimp, sausage, or even tofu. Just adjust the cooking time accordingly.
* Variation 2: For a vegetarian option, simply omit the chicken and add more vegetables, such as mushrooms, bell peppers, or zucchini. A sprinkle of Parmesan cheese (or nutritional yeast for a vegan option) will add a touch of umami.
* Variation 3: Want to make it even cheesier? Stir in some shredded mozzarella or provolone cheese at the end for an extra layer of gooey goodness.
I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect comfort food for a chilly evening, a quick and easy weeknight meal, or even a special occasion dinner. The rich, garlicky flavor is simply irresistible, and the creamy sauce coats every piece of gnocchi and chicken to perfection.
So, what are you waiting for? Head to the kitchen, gather your ingredients, and prepare to be amazed. I promise you won’t regret it! And most importantly, don’t forget to share your experience with me! I’d love to hear your feedback, see your photos, and learn about any variations you’ve tried. Tag me in your social media posts or leave a comment below. Let’s spread the love for this incredible Garlic Chicken Gnocchi and inspire others to get cooking! I can’t wait to see what you create! Happy cooking!
Garlic Chicken Gnocchi: A Delicious and Easy Recipe
Fluffy homemade gnocchi tossed in a creamy, flavorful garlic chicken sauce. A comforting and delicious Italian-inspired meal!
Ingredients
- 1 kg (2.2 lbs) Russet potatoes, peeled and quartered
- 300g (2 1/2 cups) all-purpose flour, plus extra for dusting
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 2 tablespoons chopped fresh parsley, plus extra for serving
- Salt and freshly ground black pepper to taste
Instructions
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork without resistance.
- Drain and Dry the Potatoes: Drain the potatoes thoroughly in a colander. Return the potatoes to the empty pot and place it back on the stovetop over low heat. Cook for 1-2 minutes, shaking the pot occasionally, to evaporate any excess moisture. This is a crucial step for light and fluffy gnocchi!
- Rice the Potatoes: While the potatoes are still hot, use a potato ricer or a food mill to rice them onto a clean work surface. If you don’t have a ricer or food mill, you can use a potato masher, but be careful not to overwork the potatoes, as this can make them gummy. Spread the riced potatoes out slightly to allow them to cool slightly.
- Form the Dough: Create a well in the center of the riced potatoes. Add the salt, nutmeg (if using), and beaten egg to the well. Gradually add the flour, starting with about half of it. Use your hands or a bench scraper to gently combine the ingredients. Be careful not to overmix the dough. You want it to come together into a soft, slightly sticky ball. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches the right consistency.
- Knead the Dough (Lightly!): Lightly flour your work surface. Gently knead the dough for just a minute or two, until it is smooth and elastic. Again, avoid over-kneading, as this will develop the gluten and make the gnocchi tough.
- Shape the Gnocchi: Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1/2 inch in diameter. Use a sharp knife or bench scraper to cut the rope into 1-inch pieces.
- Add Ridges (Optional): For a more traditional look and to help the sauce cling to the gnocchi, you can roll each piece over a gnocchi board or the tines of a fork. Lightly flour the board or fork and gently press each piece of gnocchi against it, rolling it down to create ridges. This step is optional, but it adds a nice touch.
- Rest the Gnocchi: Place the shaped gnocchi on a lightly floured baking sheet. At this point, you can either cook them immediately or freeze them for later use. To freeze, place the baking sheet in the freezer for about 30 minutes, or until the gnocchi are firm. Then, transfer them to a freezer bag or container and store for up to 2 months.
- Season the Chicken: In a medium bowl, toss the cubed chicken breasts with salt and freshly ground black pepper to taste. Make sure each piece is nicely seasoned.
- Sauté the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until browned on all sides and cooked through. This should take about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Garlic: Reduce the heat to medium. Add the minced garlic and red pepper flakes (if using) to the skillet and cook, stirring constantly, until fragrant, about 30 seconds. Be careful not to burn the garlic, as it will become bitter.
- Deglaze the Pan: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. This is where a lot of flavor comes from! Let the wine simmer for 1-2 minutes, allowing the alcohol to evaporate slightly.
- Add Broth and Cream: Pour in the chicken broth and bring to a simmer. Cook for 2-3 minutes, allowing the sauce to reduce slightly. Stir in the heavy cream and Parmesan cheese. Continue to simmer for another 2-3 minutes, until the sauce has thickened slightly.
- Return the Chicken: Return the cooked chicken to the skillet and stir to coat it in the sauce.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, plus an additional minute. This usually takes about 2-3 minutes for fresh gnocchi and 3-5 minutes for frozen gnocchi.
- Add Gnocchi to Sauce: Use a slotted spoon to transfer the cooked gnocchi directly to the skillet with the garlic chicken sauce. Gently toss to coat the gnocchi in the sauce.
- Simmer Together: Let the gnocchi and sauce simmer together for a minute or two, allowing the flavors to meld.
- Serve: Serve the garlic chicken gnocchi immediately, garnished with fresh parsley and extra grated Parmesan cheese.
Notes
- Use Russet Potatoes: Russet potatoes are the best choice for gnocchi because they are starchy and absorb less water than other types of potatoes.
- Don’t Overwork the Dough: Overworking the dough will develop the gluten and make the gnocchi tough. Mix the dough just until it comes together.
- Cook the Gnocchi Immediately or Freeze Them: Fresh gnocchi are best cooked immediately. If you’re not cooking them right away, freeze them to prevent them from becoming sticky.
- Salt the Water Generously: Salting the water is important for seasoning the gnocchi from the inside out.
- Don’t Overcrowd the Pot: Cook the gnocchi in batches to prevent them from sticking together.
- Add Vegetables: You can add vegetables such as spinach, mushrooms, or sun-dried tomatoes to the garlic chicken sauce.
- Use Different Cheese: Try using a different type of cheese, such as Pecorino Romano or Asiago, in the sauce.
- Make it Spicy: Add more red pepper flakes to the sauce for a spicier dish.
- Creamy Pesto Gnocchi: Substitute the garlic chicken sauce with a creamy pesto sauce for a vegetarian option.
- Brown Butter Sage Gnocchi: Toss the cooked gnocchi in brown butter with fresh sage for a simple and delicious dish.
- Leftovers: Store leftover garlic chicken gnocchi in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the gnocchi in a skillet over medium heat, adding a splash of water or broth if needed to prevent them from drying out. You can also reheat them in the microwave.
- Freezing: While it’s best to eat gnocchi fresh, you can freeze cooked gnocchi. Allow the gnocchi to cool completely before transferring them to a freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat as directed above.
