Name: Asiago Chicken Gnocchi Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 pound potato gnocchi; 2 tablespoons olive oil; 1 pound boneless skinless chicken breasts, cut into bite-sized pieces; 3 cloves garlic, minced; 1 cup heavy cream; ½ cup chicken broth; ¾ cup grated Asiago cheese; ½ teaspoon Italian seasoning; ¼ teaspoon black pepper; 2 cups fresh spinach; ½ cup sun-dried tomatoes, chopped; Salt to taste; Chopped parsley or basil for garnish (optional)

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If there’s one dish guaranteed to impress both your taste buds and your dinner guests, it’s this Asiago Chicken Gnocchi Recipe. Plump pillows of potato gnocchi, tender bites of chicken, and a creamy, cheesy Asiago sauce—all tied together with vibrant spinach and sweet pops of sun-dried tomato—bring comfort and excitement to the table in just 30 minutes. This recipe is my secret weapon when I want a quick, satisfying meal that feels special and full of flavor. The distinctive flavor of Asiago cheese brings a bold, tangy richness that elevates every forkful. You’ll love how indulgent it tastes, yet how surprisingly simple it is to create at home.

Asiago Chicken Gnocchi Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Asiago Chicken Gnocchi Recipe is that it relies on a handful of pantry staples and fresh ingredients, each carefully chosen for what they contribute. The gnocchi gives soft texture, the chicken hearty protein, and the sauce—rich with cream and Asiago—is the star that brings it all together.

Potato gnocchi: Fluffy, chewy bites that soak up the creamy sauce beautifully.
Olive oil: Adds a fruity richness for sautéing the chicken, giving it a golden exterior.
Chicken breasts: Boneless and skinless cuts make preparation easy and ensure juicy bites.
Garlic: Freshly minced cloves infuse the dish with that irresistible, savory aroma.
Heavy cream: This gives the sauce its luscious, silky texture—feel free to swap with half-and-half for a lighter version.
Chicken broth: Adds depth and balances the richness with a subtle savory note.
Asiago cheese: The star ingredient, lending bold, nutty flavor and creamy meltiness.
Italian seasoning: A mix of herbs that layers in authentic Italian flavor.
Black pepper: Just a dash enhances the flavors and adds gentle warmth.
Fresh spinach: For a pop of color, light crunch, and a healthy boost—it wilts perfectly into the sauce.
Sun-dried tomatoes: Chewy, sweet-tangy bites brighten up every spoonful.
Salt: Season to taste and enhance all the savory layers.
Parsley or basil (optional): A sprinkle of fresh herbs on top brings a burst of color and freshness.

How to Make Asiago Chicken Gnocchi Recipe

Step 1: Cook the Gnocchi

Start by bringing a large pot of salted water to a boil. Add your potato gnocchi, which cook astonishingly fast—usually within just 2 to 3 minutes. You’ll know they’re ready when they float to the surface. Use a slotted spoon to transfer them to a plate or bowl. Set them aside for now, because these tender dumplings are about to join a flavor-packed party.

Step 2: Sauté the Chicken

Meanwhile, heat the olive oil in a large skillet over medium heat. Once hot, add your chicken pieces. Give them a good sprinkle of Italian seasoning, black pepper, and a pinch of salt. Sauté, flipping occasionally, until the chicken turns golden and is cooked through—this should take 6 to 8 minutes. You’re looking for tender nuggets that’ll melt in your mouth, not dry out.

Step 3: Add the Garlic

With the chicken cooked, stir in the minced garlic and let it sizzle for just about a minute. This quick sauté amplifies that savory aroma and ensures the garlic infuses the oil (and chicken) with tons of flavor, without burning.

Step 4: Make the Creamy Sauce

Pour in the heavy cream and chicken broth, stirring gently to combine. Let the mixture come to a simmer, then turn down the heat a touch. Now, the magic happens: add in the grated Asiago cheese, stirring until it melts into a smooth, creamy sauce. This step is where the Asiago Chicken Gnocchi Recipe becomes truly irresistible—the sauce should be velvety, cheesy, and just thick enough to coat the gnocchi later.

Step 5: Add Vegetables

Stir in the chopped sun-dried tomatoes and fresh spinach. Let them cook for 2 to 3 minutes, just until the spinach starts to wilt and the tomatoes infuse the sauce with their sweet-tangy aroma. The sauce will take on beautiful colors and even more complexity.

Step 6: Combine Everything Together

Gently fold in the cooked gnocchi, making sure each pillow gets coated in that luscious Asiago sauce. Let everything simmer together for another minute or two—this helps the flavors marry and ensures the gnocchi are hot all the way through. Taste and adjust the salt if needed.

Step 7: Garnish and Serve

Spoon the gnocchi into shallow bowls and shower with chopped parsley or basil, if you like. The finished Asiago Chicken Gnocchi Recipe is creamy, vibrant, and ready to wow everyone at the table.

How to Serve Asiago Chicken Gnocchi Recipe

Garnishes

A flourish of fresh herbs—like parsley or basil—brings brightness and a finishing touch. If you want to get fancy, add a few shavings of extra Asiago or even a drizzle of really good olive oil. Those little touches elevate each plate and add an extra dimension of color and freshness.

Side Dishes

Because the Asiago Chicken Gnocchi Recipe is wonderfully rich, balance it out with a crisp, simple green salad tossed in a light vinaigrette. Roasted broccolini or asparagus make great sidekicks, adding crunch and a touch of bitterness to complement the creamy sauce. And honestly, a hunk of crusty bread for sopping up leftovers is never a bad idea!

Creative Ways to Present

Serve your gnocchi in shallow pasta bowls for cozy weeknight vibes, or try plating it in a large family-style dish for sharing. Hosting a dinner party? Spoon the creamy goodness onto small crostini or bake it in tiny ramekins for a fun, appetizer-sized experience. However you serve it, be ready for compliments!

Make Ahead and Storage

Storing Leftovers

Leftover Asiago Chicken Gnocchi Recipe keeps surprisingly well. Transfer any cooled leftovers to an airtight container, and refrigerate for up to three days. The sauce may thicken a bit in the fridge, but it remains delicious and creamy once reheated.

Freezing

While this dish is best fresh, you can freeze portions for later! Let the gnocchi cool completely, place into freezer-safe containers, and freeze for up to one month. For best results, thaw overnight in the refrigerator before reheating—the texture remains lovely, especially if you give it a gentle stir while warming.

Reheating

To reheat the Asiago Chicken Gnocchi Recipe, simply warm portions in a skillet over low to medium heat, adding a splash of chicken broth or cream to loosen the sauce if needed. Stir gently until heated through. You can also microwave individual portions, stopping to stir every 30 seconds for even heating.

FAQs

Can I use store-bought gnocchi or do I need to make it from scratch?

Absolutely! Good-quality store-bought potato gnocchi are perfect for this recipe and make things super convenient. If you want to make your own, that’s wonderful too—it just needs to be cooked before you start step one.

What can I use if I can’t find Asiago cheese?

If Asiago isn’t available, Parmesan or Romano cheese are flavorful substitutes. They’ll give a similar salty, nutty character to the sauce, though Asiago does have its own unique punch.

Can I make the Asiago Chicken Gnocchi Recipe vegetarian?

Definitely! Just swap the chicken for sautéed mushrooms or even white beans, and use vegetable broth instead of chicken broth. You’ll still get all the creamy, cheesy flavor in every bite.

Will gluten-free gnocchi work in this recipe?

Yes, just substitute your favorite gluten-free gnocchi. Otherwise, the rest of the Asiago Chicken Gnocchi Recipe is naturally gluten free—just double check your seasonings and broth for hidden gluten, if necessary.

Can I add other vegetables?

Of course! Try tossing in sliced zucchini, mushrooms, or roasted red peppers. Just be mindful not to overstuff the skillet; you want plenty of room for the sauce to coat everything beautifully.

Final Thoughts

If you’re seeking a dinner that’s both comforting and show-stopping, you simply have to give the Asiago Chicken Gnocchi Recipe a spot on your menu. It’s quick, crave-worthy, and guaranteed to turn even an ordinary night into something memorable. I can’t wait for you to taste just how special (and easy!) this dish can be—happy cooking!

Asiago Chicken Gnocchi Recipe

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4.6 from 23 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy flavors of this Asiago Chicken Gnocchi recipe. Tender potato gnocchi, succulent chicken, and a luscious Asiago cheese sauce make this dish a comforting and satisfying meal.

Ingredients

Scale

Potato Gnocchi:

1 pound potato gnocchi

Chicken and Sauce:

2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
¾ cup grated Asiago cheese
½ teaspoon Italian seasoning
¼ teaspoon black pepper
2 cups fresh spinach
½ cup sun-dried tomatoes, chopped
Salt to taste
Chopped parsley or basil for garnish (optional)

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Instructions

Cook the Gnocchi: Prepare the gnocchi according to package instructions. Drain and set aside.
Sear the Chicken: In a large skillet over medium heat, sauté chicken pieces in olive oil until golden and cooked through. Season with Italian seasoning, black pepper, and salt.
Make the Sauce: Add garlic to the skillet and cook until fragrant. Pour in heavy cream and chicken broth, simmering until slightly thickened. Stir in Asiago cheese until smooth.
Finish the Dish: Add sun-dried tomatoes and spinach to the sauce, cooking until the spinach wilts. Gently fold in the cooked gnocchi, simmering briefly to combine flavors.
Serve: Garnish with herbs and enjoy hot.