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–+ servings
Asiago Chicken Gnocchi

Asiago Chicken Gnocchi: Your New Favorite Cozy Dinner

Indulge in creamy Asiago Chicken Gnocchi for a delightful dinner that's quick and satisfying, making it a must-try for cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts Substitute chicken thighs for extra juiciness.
  • 1 tablespoon olive oil You can use any neutral oil as a substitute.
  • 1 teaspoon garlic powder Use fresh garlic for a more intense taste.
  • 1 teaspoon onion powder Fresh onions can be used for added texture.
  • 1/2 teaspoon dried oregano Try fresh herbs for a brighter flavor.
  • 1/4 teaspoon red pepper flakes Omit if you prefer milder dishes.
  • Salt and freshly ground black pepper Essential for seasoning to taste.
For the Sauce
  • 4 tablespoons unsalted butter You can substitute olive oil for a lighter option.
  • 4 cloves garlic, minced Be careful not to burn it when sautéing.
  • 1/4 cup all-purpose flour Use gluten-free flour for an alternative.
  • 3 cups chicken broth Low-sodium is recommended for better control of saltiness.
  • 1 cup heavy cream Half-and-half can be used for a lighter version.
  • 1 cup grated Asiago cheese Parmesan is a perfect substitute if needed.
  • 1/2 cup grated Parmesan cheese Can swap with any hard cheese.
  • 1/4 teaspoon ground nutmeg This is optional but recommended.
For the Gnocchi
  • 1 (17.6 oz) package potato gnocchi Explore spinach or ricotta varieties for a twist.
  • 1 cup frozen peas Fresh peas can be used if available.
  • 1 cup chopped sun-dried tomatoes, oil-packed, drained Swap with fresh tomatoes for a different profile.
  • 1/4 cup chopped fresh parsley Basil can also be a delightful alternative.

Equipment

  • Large Mixing Bowl
  • large skillet

Method
 

Step-by-Step Instructions
  1. Begin by cutting the chicken into bite-sized pieces and toss with olive oil, garlic powder, onion powder, oregano, salt, and pepper.
  2. Heat a skillet over medium-high heat and sauté the chicken for 5-7 minutes until cooked through. Transfer to a plate and cover with foil.
  3. In the same skillet, melt butter over medium heat and sauté minced garlic. Whisk in flour to create a roux, then gradually add chicken broth, whisking until smooth.
  4. Allow the sauce to simmer until thickened, then stir in heavy cream, Asiago cheese, and Parmesan cheese until melted and smooth. Add ground nutmeg.
  5. Cook the gnocchi according to package instructions, drain, and set aside.
  6. Return the chicken to the skillet, then fold in the gnocchi, peas, and sun-dried tomatoes. Simmer together for another 2-3 minutes.
  7. Serve immediately, garnished with parsley and extra cheese if desired.

Nutrition

Serving: 1servingCalories: 700kcalCarbohydrates: 45gProtein: 35gFat: 45gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 8mgCalcium: 400mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. The sauce can be prepared in advance and kept in the refrigerator for up to 2 days.

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