Creamy chicken gnocchi with sundried tomatoes.

This Chicken Gnocchi screams comfort. Pillow soft Gnocchi, tender chicken simmered in a delicious cream cheese sundried tomato sauce that is packed with Italian flavors.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Servings servings

Calories 475kcal

Author Subhasmita

Ingredients

500 grams Gnocchi
500 grams Boneless chicken breast cut into 1-inch cubes
2 tablespoon Butter
1 tablespoon Olive oil
½ Onion chopped
½ tablespoons minced Garlic
½ cup cream cheese
⅓ cup parmesan
¾ -1 cup chicken stock
1.5 teaspoon Italian seaonsning
½ teaspoon chili flakes
⅓ -1/4 cup sundried tomatoes oil drained and chopped
½ cup fresh Italian Basil

Instructions

Bring a large pot of salted water to boil. Pop in the gnocchi and cook until the dumplings start floating on top. Drain and keep aside.
In a large skillet melt 2 tablespoons of butter. Add cubed chicken breast. Season with salt and pepper. Sear chicken pieces on medium heat until they no longer look pink and have light brown spots. It should take 3-4 minutes( don't cook any longer as the chicken will continue cooking while resting and will be just right.)
Remove seared chicken and keep it aside covered.
To the same skillet ( no need to clean unless the residue from cooking chicken has burnt black) add the rest of the butter/oil. Saute chopped onion and garlic for about 2 minutes until it has softened and aromatic.
Add chili pepper flakes, Italian seasoning and chopped sundried tomatoes. Saute for another 30 seconds.
Stir in 3/4 th cup chicken stock and scrap the bottom of the skillet to release any brown bits. Let it simmer for 30 seconds.
Keep the flame low. Add softened cream cheese and mix until the cheese has melted. Stir in grated parmesan cheese and whisk untill the sauce looks smooth.
Add cooked chicken cubes along with any pan juice in the bowl, cooked gnocchi to the pan, and toss to coat with sauce.
Finish it off with fresh Italian basil and freshly grated parmesan shavings while serving.

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