Creamy Chicken and Mushroom Sauce with Gnocchi
Creamy Chicken and Mushroom Sauce with Gnocchi combines pillowy gnocchi, juicy chicken, earthy mushrooms, and a rich, creamy sauce for an indulgent yet balanced dish.
Equipment
- Large Pot (for cooking gnocchi)
- Slotted spoon
- Chef’s Knife
- Grater (for cheese)
Ingredients
- 9 oz chicken breast (cubed)
- 3.5 oz onion, finely chopped
- 0.5 oz garlic, finely chopped
- 8.8 oz chestnut mushrooms, sliced
- 2.8 oz sun-dried tomatoes, chopped
- 1 lb gnocchi, partially cooked
- 1 cup heavy cream
- 3.5 oz spinach, fresh
- 1 oz Grana Padano cheese, grated
- 1 teaspoon Italian herbs seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the chicken cubes until golden, about 3–4 minutes per side. Remove and set aside.
- Add the remaining olive oil to the skillet. Sauté the onion and garlic over medium heat until translucent, 2–3 minutes.
- Increase the heat to high. Add the mushrooms and cook for 5–6 minutes until golden and any liquid has evaporated. Season with salt and pepper.
- Stir in sun-dried tomatoes and heavy cream. Reduce the heat to medium and let simmer for 2 minutes.
- Add the partially cooked gnocchi and ¼ cup of gnocchi cooking water. Simmer for 2 minutes to allow the gnocchi to absorb the flavors.
- Stir in the spinach and cook until wilted, about 2 minutes. Turn off the heat and mix in the grated Grana Padano. Adjust seasoning if needed.
Notes
Be cautious with seasoning, as the gnocchi cooking water and Grana Padano are both salty.
Nutrition
Calories: 720kcal
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