Creamy Sun-Dried Tomato Chicken Gnocchi
There’s something undeniably magical about combining tender chicken breast with the delightful bite of gnocchi, especially when they’re swimming in a creamy sun-dried tomato sauce. It’s a dish that’s both heartwarming and indulgent, and perfect for those evenings when you crave something a tad unexpected yet utterly satisfying.
Ingredients
- 17.5 oz/500 g gnocchi one package of gnocchi.
- 2 large chicken breasts
- 1 cup/250 ml cream heavy /thickened
- 1 medium onion
- 2 tbsp (30 g unsalted butter add more if needed
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 3.5 oz / 100g sun-dried tomatoes in oil, preferably pre-sliced (julienne cut) add more if needed
- 1/2 cup / 125 ml veg or chicken broth
- 2 tsp garlic powder
- 2 tsp dried thyme
- 2 tsp dried rosemary
- salt and pepper to taste
- 3 garlic cloves, grated or finely chopped
- finely chopped parsley, about 2 tablespoons
- 1 tbsp oil from the sun-dried tomato jar
Instructions
- Cook the gnocchi in salted water. Drain and set aside. Slice the chicken breasts in half to obtain two thin fillets (cutlets) from each. From two breasts, you will get four pieces. Season each piece well with salt, pepper, garlic powder, and dried thyme on both sides.
- In a skillet, melt some butter and add a bit of olive oil. Then fry the chicken fillets. Cook for a few minutes on each side until they are fully cooked through. To check if the meat is ready, you can cut one fillet at its thickest point, and if the meat inside is not pink but white, then the fillet is done. If you have a meat thermometer, I recommend using it – the meat should reach a temperature of 165°F (74°C). After frying, remove the meat from the skillet and set aside.
- Pour a bit of broth or wine into the pan (about 1/3 of a cup) to deglaze it. Stir and wait until most of the liquid has evaporated. Then add chili flakes and grated garlic cloves. Sauté the chili flakes and garlic for about half a minute, up to a maximum of one minute. Adding chili flakes is optional.
- Next, pour in the cream, broth, lemon juice, and add the sun-dried tomatoes from the jar. I also recommend adding a tablespoon of the oil from the sun-dried tomatoes. Stir and cook the sauce for a few minutes until it thickens noticeably.
- When the sauce is as thick as you want it, add the previously cooked gnocchi, finely chopped parsley, and the chicken meat to the pan. Keep everything on the heat for about 2 or 3 minutes to ensure the meat is warm. Serve immediately. That’s it. Enjoy!