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)
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.
Notes
- You can substitute Asiago with Parmesan or Romano cheese.
- For a lighter option, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1¼ cups
- Calories: 620
- Sugar: 4g
- Sodium: 540mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
