Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce
Delight in this comforting Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce! Creamy, flavorful, and perfect for any occasion.
Servings: 4 servings
Ingredients
- 1 pound cooked grilled chicken breast sliced thin
- 1 package DeLallo Potato Cheese Italian Gnocchi Kit
- 2 teaspoons olive oil
- 1/4 cup shallots minced
- 3 cloves garlic minced
- 2 jars roasted red peppers in water, drained
- 1/2 cup broth veggie or chicken
- 1/2 teaspoon kosher salt
- 1/4 cup half-and-half cream
- 1/4 cup Pecorino Romano plus more for serving
- 2 cups baby spinach
- 1/4 cup chopped fresh basil
Instructions
- Start by gathering all your ingredients. Slice the cooked grilled chicken breast thinly and set it aside. Mince the shallots and garlic, and chop the fresh basil.
- In a large pot of salted boiling water, cook the gnocchi according to the package instructions. Once they float to the surface, they are ready. Drain and set aside.
- In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the minced shallots and sauté for about 2 minutes until they become translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- In a blender, combine the drained roasted red peppers, broth, kosher salt, and fresh black pepper. Blend until smooth. Pour this mixture into the skillet with the sautéed shallots and garlic.
- Bring the roasted red pepper mixture to a gentle simmer. Stir in the half-and-half cream and Pecorino Romano cheese. Allow it to simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
- Add the cooked gnocchi and sliced grilled chicken breast to the skillet. Toss gently to combine everything, allowing the gnocchi and chicken to soak up the delicious sauce.
- Stir in the baby spinach and chopped fresh basil. Cook for an additional 2-3 minutes until the spinach wilts and everything is heated through.
- Serve your Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce warm, garnished with extra Pecorino Romano cheese and fresh basil on top. Enjoy the burst of flavors in every bite!
Equipment
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
- Cutting board and knife
- Serving bowls
Notes
- Store prepared sauce and gnocchi separately in airtight containers in the refrigerator for up to 3 days.
- Reheat sauce on the stove before adding gnocchi to warm through.
- For gluten-free, substitute with gluten-free gnocchi.
- For a dairy-free option, use coconut cream and dairy-free cheese.
- Leftovers can be stored for 2 days for best quality.