I became a fan of gnocchi in 2008. It was my first of two summers I would live in New York. Being surrounded by newfound Italian friends, I learned quite a bit in the way of Italian cuisine. Up until that year I had never heard of let alone tried gnocchi, I just assumed It was a different pasta shape I had never heard of. Upon learning it was made from potato I was all the more intrigued to try it. I’ve made it different ways since then with different sauce bases, but this creamy chicken and gnocchi is by far our new family favorite. So much so that our boys asked me to make it again the night after I made it.
Creamy Chicken and Gnocchi
Ingredients
- 1 (16-ounce) package cauliflower potato gnocchi
- 1 1/2 pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 tablespoons unsalted butter, divided
- 1 medium shallot, diced
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- 3 tablespoons all-purpose flour
- 1 1/4 cup chicken broth
- 1/4 cup dry white wine
- 1/2 cup half and half
- 1 bunch kale, stems removed and leaves torn into bite-sized pieces
- 1/2 cup freshly grated Parmesan, about 2 ounces
Prepare
- First, preheat oven to 400 degrees F.
- In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
- Next, season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Melt 2 tablespoons butter in a large skillet over medium heat.
- Then, working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
- Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.
- Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.
- Place into oven and bake until bubbly, about 10-12 minutes.
- Finally, serve and devour immediately.
