Description
Creamy Crack Chicken Gnocchi is a rich and comforting dish featuring tender poached chicken, fluffy potato gnocchi, and a luscious creamy sauce infused with sun dried tomatoes and aromatic herbs. Finished under the grill with melted cheddar, this one-pan meal delivers delicious flavors and satisfying textures perfect for an easy weeknight dinner.
Ingredients
Units
Scale
Chicken and Stock
- 2 small uncooked chicken breasts, approx 360g (12.7oz)
- 3.5 cups (840ml) low sodium chicken stock
Vegetables and Aromatics
- 75g (2.5oz) sun dried tomatoes, diced small
- 1 shallot, finely diced
- 2 cloves garlic, minced
Dairy and Sauce Ingredients
- 1/2 cup (120ml) 2% milk
- 1/2 tablespoon lemon juice
- 175g laughing cow light cheese (or light cream cheese)
- 1/2 tablespoon cornstarch
- 60g (2.2oz) cheddar cheese, grated (do not use pre-grated; or Red Leicester)
Dry Seasonings
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1 teaspoon onion powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Other
- 500g (17.5oz) potato gnocchi (dry in vacuum pack)
- Olive oil spray
- Fresh chopped parsley (or chopped spring onions or chives), for garnish
Instructions
- Poach the Chicken: Place the chicken breasts in a saucepan and fully submerge with 2 cups (480ml) of chicken stock. Bring to a boil then reduce heat to simmer for 10-12 minutes until the chicken is cooked through. Drain, remove the chicken, let it cool slightly, and slice into pieces. Reserve the poaching stock if desired for the sauce, ensuring 360ml is used in total.
- Fry Sun Dried Tomatoes: Heat a non-stick frying pan over medium-high heat and spray with olive oil. Add the diced sun dried tomatoes and fry until they turn evenly golden and crisp. Remove and set aside.
- Sauté Shallot and Garlic: In the same frying pan, reapply a light spray of olive oil. Add the finely diced shallot and fry until it is lightly golden and softened. Add the minced garlic and fry for 30 seconds to release its flavor without browning.
- Prepare the Cream Sauce: Pour in the remaining chicken stock (1.5 cups/360ml), milk, and lemon juice. Add the dried parsley, chives, onion powder, dill, garlic powder, and laughing cow cheese. Whisk continuously until the cheese melts completely and the mixture is smooth. Dissolve the cornstarch in a few tablespoons of water, then stir it into the sauce to thicken.
- Cook Gnocchi and Combine: Add the sliced poached chicken and uncooked gnocchi to the sauce. Bring everything to a boil, then simmer on medium heat for about 5 minutes until the gnocchi are cooked and the sauce becomes creamy and thickened. Adjust the heat if necessary. Taste and season with salt and black pepper as needed.
- Grill with Cheese: Transfer the mixture into an ovenproof dish. Sprinkle the grated cheddar evenly on top. Place under the grill (broiler) for 2-3 minutes until the cheese melts and turns lightly golden.
- Garnish and Serve: Remove from the grill and scatter the crispy fried sun dried tomatoes and fresh chopped parsley or spring onions/chives over the top. Serve immediately and enjoy the creamy, flavorful dish.
Notes
- Nutrition information is detailed below for calorie and macro counts.
- The recipe yields approximately 4 servings.
- For weight loss or slimming plans, please calculate points or values using official tools as programs frequently update.
- Use fresh cheddar cheese for best melting and flavor; avoid pre-grated varieties.
- If desired, the chicken poaching stock can be used in the sauce as long as total stock measures 360ml.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 460
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 85mg
