Creamy Chicken and Gnocchi

Creamy Chicken and Gnocchi

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When I really want to impress my dinner guests….I mean really impress them, I make this dish.  Not because it looks amazing and smells delicious, but the combination of flavors are out of this world.  They will literally rise from their seats and applaud you.  It’s just that good!  I could drink the sauce with a straw!

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Creamy Chicken and Gnocchi

 

1 (16-ounce) package potato gnocchi

1 1/2 pounds boneless, skinless chicken thighs

salt and pepper, to taste

5 tablespoons unsalted butter, divided

1 medium shallot, diced

3 cloves garlic, minced

2 teaspoons chopped fresh thyme leaves

1 cup baby bella mushrooms, sliced (optional)

3 tablespoons all-purpose flour

1 1/2 cup chicken broth

1/2 cup heavy cream 

1 small bag of baby spinach

1/2 cup freshly grated Parmesan, about 2 ounces

 

 

Preheat oven to 400 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large pot of boiling salted water, cook gnocchi according to package instructions; usually for only about a minute. Then drain well.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Generously season both sides of the chicken thighs with salt and pepper. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Melt 2 tablespoons butter in a large skillet over medium heat.

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, about 4-5 minutes per side; transfer to a plate and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

In the same skillet, melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes.  Then stir in garlic and thyme until fragrant, about 1 minute.  If you are adding sliced mushrooms, do that now.  Cook until everything is tender.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the flour until and stir until lightly browned, about 1 minute.  Then, gradually whisk in 1 cup of the chicken broth and cook, whisking constantly, until slightly thickened, about 3-5 minutes.  If the sauce is too thick at this point, gradually add more of the ½ cup broth that is left over 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Whisk in cream until thickened, about 1-2 minutes; season with salt and pepper, to taste.  If too thick, add more cream until you get the consistency that you like. I like mine thick.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in the cooked gnocchi and baby spinach until the spinach has wilted, about 1-2 minutes. Return the chicken to the skillet; sprinkle with Parmesan.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in the cooked gnocchi and baby spinach until the spinach has wilted, about 1-2 minutes. Return the chicken to the skillet; sprinkle with Parmesan.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place into oven and bake until bubbly, about 10-12 minutes.

Serve immediately.

 

 

 

 

 

 

 

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