Creamy Chicken and Pea Gnocchi (Print version)
Chicken, peas and potato gnocchi cook together in a gentle cream sauce.
# Ingredients:
Ingredients
01 -
450 g boneless chicken breast
02 -
500 g potato gnocchi
03 -
150 g frozen peas
04 -
1 small onion, finely chopped
05 -
2 garlic cloves, minced
06 -
250 ml chicken broth
07 -
150 ml cream
08 -
40 g grated Parmesan
09 -
1 tbsp olive oil
10 -
½ tsp dried thyme
11 -
¼ tsp black pepper
# Instructions:
01 -
Cut chicken into 2 cm pieces. Heat the oil in a wide deep skillet over medium-high heat. Cook the chicken for 6–8 minutes, turning until lightly golden; transfer to a clean plate. It will finish cooking in the sauce.
02 -
Reduce the heat to medium. Add the onion to the skillet and cook for four minutes, stirring. Add garlic and thyme and cook for one minute.
03 -
Pour in broth, scraping up the browned bits. Stir in cream and return chicken with its juices. Bring to a gentle simmer.
04 -
Add gnocchi and peas. Cover and simmer gently for 5–7 minutes, stirring once or twice, until the gnocchi are tender and chicken reaches 74°C / 165°F in its thickest pieces. Add a splash of water if the sauce becomes too thick before the gnocchi soften.
05 -
Remove from the heat and stir in Parmesan and black pepper. The sauce should coat the gnocchi while remaining spoonable; loosen with a little hot water if needed.
06 -
Serve immediately in four shallow bowls. The gnocchi continue absorbing sauce as they stand.
07 -
Refrigerate leftovers within two hours for up to three days. Reheat gently with a splash of water, stirring, until the chicken reaches 74°C / 165°F throughout.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.