Creamy Sun Dried Tomato Chicken Gnocchi
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
622 kcal
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Course
Main Course, Lunch, Dinner
Creamy Sun Dried Tomato Chicken Gnocchi
Description
This recipe starts with cooking gnocchi to a soft yet slightly chewy texture which holds up well in the creamy sauce. Chicken tenderloins are browned in butter and sun dried tomato oil, seasoning simply with salt and pepper to highlight their mild flavor.
Next, garlic and chopped sun dried tomatoes sauté briefly to release fragrance before adding milk, half and half, and Parmesan cheese to build a rich sauce. A cornstarch slurry is whisked in to gently thicken the sauce as it simmers. Gnocchi and chicken are combined last to evenly coat in the velvety sauce infused with the distinctive taste of sun dried tomatoes.
The dish can be garnished with fresh parsley and enjoyed as a hearty dinner. It pairs well with a light green salad or steamed vegetables. Leftovers keep in an airtight container refrigerated for several days. Freezing is possible if gnocchi is added fresh after reheating.
Ingredients
- 1 pound gnocchi uncooked
- 1 tablespoon sun dried tomato oil
- 1 tablespoon butter unsalted
- 1 pound chicken tenderloin
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 3 cloves garlic minced
- 7 ounce tomatoes drained and chopped, keep oil, sun dried
- 1½ cups milk I used 3.25 %
- ½ cup half and half
- ½ cup Parmesan Cheese
- 1 tablespoon cornstarch
- 2 tablespoons milk
- 1 tablespoon parsley chopped, fresh
Instructions
- Cook the gnocchi according to package directions. Drain and set aside. Drain the oil from the sun dried tomatoes jar into a small bowl. Keep this to use in the recipe.
- In a large skillet heat the butter and sun dried tomato oil over medium-high heat. Add the chicken tenders to the skillet and season with salt and pepper. Cook the chicken on both sides until no longer pink inside and lightly golden brown. Transfer the chicken to a plate and set side.
- If more oil is needed in your skillet, add additional sun dried tomato oil. Add the garlic and sun dried tomatoes to the skillet and saute for about 2 to 3 minutes until the garlic becomes aromatic and fragrant.
- Add the cup and a half of milk, half and half and Parmesan cheese to the skillet. In a small bowl whisk the cornstarch with the 2 tbsp of milk and add this to the skillet as well. Stir or whisk in the sauce. The sauce will begin to thicken as it bubbles from the cornstarch. Cook for about a minute.
- Stir in the gnocchi and add the chicken back to the skillet. Drizzle some of the sauce over the chicken, garnish with parsley and serve while warm.
Notes
- Sun dried tomatoes add depth and are typically jarred with oil; reserve the oil for cooking.
- Half and half is equal parts whole milk and light cream, providing creaminess without heaviness.
- Store leftovers in a shallow airtight container and refrigerate up to 3-4 days after cooling.
- For freezing, omit adding gnocchi initially; add fresh gnocchi after thawing and reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 622kcal | 31% |
| Carbohydrates | 78g | 26% |
| Protein | 45g | 90% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 107mg | 36% |
| Sodium | 990mg | 41% |
| Potassium | 2382mg | 51% |
| Fiber | 9g | 36% |
| Sugar | 25g | 50% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 27mg | 30% |
| Calcium | 387mg | 39% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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