Creamy Chicken and Gnocchi
Creamy Chicken and Gnocchi
serves 3-4, 30 min, one pan
Ingredients
Chicken chicken thighs 6, boneless skinless olive oil 2 tbsp paprika 1 tsp salt and pepper to season Sauce garlic 3 cloves, sliced sun-dried tomatoes 100g, chopped white wine splash, optional chicken stock 200ml double cream 200ml parmesan 40g, grated italian seasoning 1 tsp Finish gnocchi 500g (1 pack) spinach large handful basil to serve
Boneless skinless thighs are easiest here, the skin would soften in the sauce anyway. Use the oil from the sun-dried tomato jar to brown the chicken if you like.
Recipe
1. Season the thighs with paprika, salt and pepper. Brown in the oil on medium-high, a few minutes each side, then set aside.
They finish in the sauce, so just get colour now, not cooked through.
2. Lower the heat. Add the garlic and sun-dried tomatoes, cook 1 minute, then splash in the wine and let it bubble away.
3. Pour in the stock, cream, parmesan and Italian seasoning. Stir to a smooth sauce.
4. Add the gnocchi straight from the pack. Simmer 4 to 5 minutes until tender and the sauce thickens.
The gnocchi cooks right in the sauce, no need to boil it first.
5. Slice or leave the chicken whole, return it with any juices, add the spinach, and cook 3 to 4 minutes until cooked through and the spinach wilts.
6. Finish with basil and extra parmesan.
Double cream gives the richest sauce. For lighter, use half cream and half stock, it will be thinner.
Sources: Delish, Little Sunny Kitchen.