Creamy Chicken Gnocchi With Sun-Dried Tomatoes
Servings 4
Calories 644
Ingredients
- 600 g chicken breasts 4 small or 2 large, cut in half for thinner steaks
- 2 tbsp extra virgin olive oil
- 1 tbsp roast chicken spice blend see notes
- 1 tbsp butter
- 1 brown onion diced
- 2 cloves garlic finely chopped
- 0.25 cup sun-dried tomatoes chopped
- 1.5 cups thickened cream
- 1 tsp chicken stock powder mixed with 1/2 cup hot water
- 500 g gnocchi see notes, packet
- 1 cup baby spinach or silverbeet leaves, roughly chopped
- 0.5 cup parmesan cheese grated
- 0.25 cup parsley leaves chopped (optional)
Instructions
- Place the chicken breasts, 1 tablespoon of the olive oil and the roast chicken spice blend in a bowl and use your hands to coat.600 g chicken breasts, 2 tbsp extra virgin olive oil, 1 tbsp roast chicken spice blend
- Place a large frying pan over high heat. Add the remaining tablespoon of olive oil and let it heat. Add the chicken pieces and brown for 3–4 minutes each side. Turn the heat down if they are colouring too much. Remove and transfer to a plate.2 tbsp extra virgin olive oil, 600 g chicken breasts
- To the same frying pan, add 2 tablespoons of water to deglaze the pan. Then add the butter and let it melt. Add the onion and cook, stirring, for 3–4 minutes. Then add the garlic and sun-dried tomatoes and stir through for 1–2 minutes. Mix through the cream and chicken stock. Then add the gnocchi and stir so that it sinks into the sauce. Place the lid on and let it cook for 5–6 minutes.1 tbsp butter, 1 brown onion, 2 cloves garlic, 0.25 cup sun-dried tomatoes, 1.5 cups thickened cream, 1 tsp chicken stock powder, 500 g gnocchi
- Return the chicken to the pan and submerge the bottom half of the chicken in the sauce. Add the spinach and toss through. Top with some grated parmesan and parsley, if desired.600 g chicken breasts, 1 cup baby spinach, 0.5 cup parmesan cheese, 0.25 cup parsley leaves