Tuscan Butter Gnocchi With Chicken | Video
Gnocchi and chicken cooked in creamy Tuscan sauce. Easy one pot meal for weeknights!
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Servings
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 cream 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.
Video
Notes
- You can also add mushrooms if you like
Nutrition
Serving: 1g | Calories: 592kcal | Carbohydrates: 57g | Protein: 50g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 164mg | Sodium: 488mg | Fiber: 4g | Sugar: 3g