Sun Dried Tomato Chicken and Gnocchi
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 servings
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Course
Main Course
Sun Dried Tomato Chicken and Gnocchi
Description
Sun Dried Tomato Chicken and Gnocchi starts by cooking cauliflower potato gnocchi until tender and draining it well. Chicken thighs are seasoned and browned in butter, then set aside while aromatics like shallot, garlic, and fresh thyme are cooked in the same pot. Sun-dried tomatoes and tomato paste build deep savory notes.
Flour is whisked in to form a roux that thickens the addition of chicken broth and dry white wine, creating a smooth sauce. Half and half enriches the sauce further, adding creaminess. The cooked gnocchi and torn kale leaves are stirred in last, letting the kale wilt just enough without losing its bite. The dish is finished with freshly grated Parmesan cheese for umami and mild saltiness.
This recipe blends tender chicken, soft yet firm gnocchi, and a creamy tomato-infused sauce balanced by fresh herbs and greens. It works well as a satisfying main course.
For a non-alcoholic option, extra chicken broth may replace the white wine. The method involves batch-cooking the chicken for even browning and careful layering of flavors in the sauce.
Ingredients
- 1 (16-ounce) package cauliflower potato gnocchi
- 1 ½ pounds chicken thighs boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 tablespoons butter divided, unsalted
- 1 shallot diced, medium
- ½ cup sun-dried tomatoes halves
- 1 tablespoon tomato paste
- 3 cloves garlic minced
- 2 teaspoons thyme chopped fresh leaves
- 3 tablespoons all-purpose flour
- 1 ¾ cups chicken broth
- ¼ cup dry white wine
- ½ cup half and half
- 1 kale stems removed and leaves torn into bite-sized pieces, bunch
- ½ cup Parmesan Cheese about 2 ounces, freshly grated
Instructions
- Preheat oven to 400 degrees F.
- In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
- Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Melt 2 tablespoons butter in a Dutch oven over medium heat.
- Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
- Melt remaining 1 tablespoon butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in sun dried tomatoes, tomato paste, garlic and thyme, until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.
- Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.
- Place into oven and bake until bubbly, about 10-12 minutes.
- Serve immediately.
Notes
- Extra chicken broth can be used as a non-alcoholic substitute for dry white wine in the sauce.
User Reviews
Overall Rating
5
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