Creamy Chicken Gnocchi (Print Version)
# Ingredients:
→ Protein
01 -
75g (2.5oz) lean smoked back bacon, trimmed of fat and finely chopped
02 -
2 uncooked chicken breasts, small (about 360g or 12.7oz total)
→ Main Ingredients
03 -
500g (17.5oz) potato gnocchi (vacuum-sealed dry pack)
04 -
2 garlic cloves, chopped really fine
05 -
1 shallot, diced super small
06 -
3.5 cups (840ml) chicken broth with reduced sodium
→ Creamy Sauce
07 -
175g light laughing cow (or replace with light cream cheese)
08 -
½ cup (120ml) 2% milk
09 -
½ tablespoon cornflour
10 -
60g (2.2oz) shredded cheddar or Red Leicester
11 -
½ tablespoon fresh lemon juice
→ Flavor Boosters
12 -
1 teaspoon onion powder
13 -
1 teaspoon chives (dried)
14 -
1 teaspoon parsley (dried)
15 -
½ teaspoon dill (dried)
16 -
1 teaspoon garlic powder
17 -
Salt and black pepper to taste
18 -
Chopped parsley, green onions, or chives for sprinkling on top
# Instructions:
01 -
Simmer chicken in about 2 cups of broth for 10-12 minutes. Let cool, then chop into slices and keep nearby.
02 -
In a pan, use olive oil spray to fry bacon until crispy and browned. Set to the side.
03 -
Using the same pan, sauté chopped shallots until soft. Toss in garlic and cook for 30 seconds.
04 -
Pour in the rest of the broth, then add milk, lemon juice, cheese, dried herbs, and all seasonings. Whisk out lumps. Drop in cornstarch mix and combine.
05 -
Stir in gnocchi and chicken. Bring to a boil, then lower heat to simmer for 5 minutes until sauce gets thick.
06 -
Spoon into oven-safe dish, cover with cheddar, and broil until melted. Add bacon and herbs on top before serving.
# Notes:
01 -
Try grating the cheese fresh for the best melt.
02 -
You can reuse the chicken poaching liquid for the sauce.
03 -
Let the sauce bubble—it activates the thickener.