Tuscan butter gnocchi with chicken. Flavorful and loaded with nutritious ingredients, this comforting dish ticks all the boxes. Gnocchi and chicken are cooked in creamy Tuscan sauce to create the ultimate weeknight meal. Simply delicious!
Easy to make meal without compromising on flavor – that’s my kind of perfect weeknight dinner. Typical of an ideal dinner, this pasta dish is loaded with the right amount of vibrant veggies, carbs and protein. In short, comfort and deliciousness come together in one bowl.
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How To Make Tuscan Butter Gnocchi With Chicken
Start with seasoning the chicken fillets with a little salt and pepper. Fry them until both sides are browned and chicken is nearly cooked through. Slice into small pieces and set aside.
Meanwhile, melt a little butter, fry some garlic, and add the cherry tomatoes. When they start to burst, add spinach. I used baby spinach in this Tuscan butter gnocchi dish. Once the spinach has wilted, add in cream and stir.
Let this sauce thicken slightly before you stir in chicken and gnocchi. The final part of cooking happens in the oven for about 20-25 minutes.
And there you go. Beautifully delicious gnocchi and chicken cooked in creamy Tuscan sauce. Undoubtedly, this Tuscan butter gnocchi with chicken is incredibly delicious!
More One Pot Meals:
Tuscan Butter Gnocchi With Chicken | Video
Gnocchi and chicken cooked in creamy Tuscan sauce. Easy one pot meal for weeknights!
Ingredients
- 2 chicken breasts (or thighs), approximately 500g
- 1 tablespoon oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, peeled and minced
- 2 cups cherry tomatoes
- 2 cups baby spinach
- ½ cup heavy (thickened) cream
- ¼ cup chopped basil and parsley
- ¼ cup grated parmesan
- 500 g gnocchi (I used potato gnocchi)
- ¾ cup chicken broth (stock)
- Salt and pepper, to taste
- Chopped basil, to garnish
Instructions
- Season chicken with salt and pepper. Heat oil in the dutch oven over medium-high heat.
- Place chicken in the pot. Cook, 4-5 minutes on each side or until just cooked through. Remove from dutch oven. Slice. Set aside.
- Add butter to the same pan over medium heat. Once butter has melted, add garlic. Saute, stirring continuously, for about 1 minute or until fragrant.
- Add cherry tomatoes. Season with salt and pepper. When cherry tomatoes begin to burst, add baby spinach leaves.
- Once spinach has wilted, add cream, parmesan, parsley and basil. Stir to combine. Simmer for about 6 minutes.
- Add chicken, gnocchi and broth (stock). Stir to combine.
- Preheat oven to 220C or 425F. Transfer gnocchi to oven. Bake for 20-25 minutes or until gnocchi and chicken are cooked through and sauce has thickened. Garnish with
chopped basil.
Notes
- You can also add mushrooms if you like
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 592Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 164mgSodium 488mgCarbohydrates 57gFiber 4gSugar 3gProtein 50g
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This post is sponsored by Crumble. However, all opinions are my own.
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