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Asiago Chicken Gnocchi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 78 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

A creamy and comforting Asiago Chicken Gnocchi recipe featuring tender chicken breasts cooked in butter, combined with delicate potato gnocchi, fresh spinach, and a luscious Asiago cheese sauce. Perfect for a hearty weeknight dinner that comes together quickly with minimal fuss.

Ingredients

Chicken

  • 3 boneless skinless chicken breasts (about 1 ½ pounds), pounded to an even thickness
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons unsalted butter (from the total 5 tablespoons)

Sauce and Gnocchi

  • 2 tablespoons unsalted butter (remaining from the total 5 tablespoons)
  • 1 medium shallot, diced (about ⅓ cup)
  • 1 teaspoon garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • ½ cup half-and-half
  • 1 package (16 ounces) potato gnocchi, uncooked
  • 2 cups fresh baby spinach
  • ½ cup Asiago cheese, finely grated

Garnish

  • Fresh parsley, chopped for garnish

Instructions

  1. Season Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Season them evenly on both sides with ½ teaspoon kosher salt and ¼ teaspoon black pepper to enhance flavor.
  2. Cook Chicken: In a large skillet over medium heat, melt 3 tablespoons of unsalted butter. Add the seasoned chicken breasts and cook until they are fully cooked through and golden brown on both sides, about 6-8 minutes per side depending on thickness. Remove the chicken from the skillet and set aside to rest.
  3. Sauté Aromatics: Using the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the diced shallot and minced garlic. Sauté until the shallots are soft and translucent and the garlic is fragrant, about 2-3 minutes.
  4. Make Roux and Add Broth: Sprinkle 3 tablespoons of all-purpose flour over the sautéed shallot and garlic. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux. Gradually whisk in 2 cups of chicken broth to prevent lumps, continuing to whisk until the sauce thickens and begins to simmer.
  5. Add Dairy and Gnocchi: Stir in ½ cup of half-and-half to the skillet, combining gently. Add the uncooked potato gnocchi and cook according to package instructions, typically about 2-3 minutes, until the gnocchi float to the surface and are tender.
  6. Incorporate Spinach and Cheese: Once the gnocchi are cooked, fold in 2 cups of fresh baby spinach and ½ cup of finely grated Asiago cheese. Stir until the spinach wilts and the cheese melts smoothly into the sauce.
  7. Assemble and Serve: Place the cooked chicken breasts on top of the gnocchi and sauce mixture in the skillet or on serving plates. Garnish with freshly chopped parsley. Serve immediately while hot and creamy.

Notes

  • For extra flavor, you can add a pinch of nutmeg to the sauce when adding half-and-half.
  • If Asiago cheese is unavailable, substitute with Parmesan cheese for a similar nutty flavor.
  • Ensure chicken is pounded to an even thickness to promote even cooking.
  • Use fresh gnocchi if possible for the best texture; frozen gnocchi can also be used but may require a slightly longer cooking time.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop to prevent separating the sauce.

Find it online: https://slsrecipes.com/asiago-chicken-gnocchi-recipe/