Chicken Broccoli And Gnocchi
Ingredients
17.5 oz {500 gr} package shelf-stable potato gnocchi {DeCecco}
1 1/2 lb chicken breasts, boneless skinless (about 2), cut into 1-inch cubes
1 tablespoon olive oil
3 cups medium broccoli florets
1 recipe alfredo sauce, see below
½ teaspoon garlic powder
1/2 teaspoon table salt
½ teaspoon ground black pepper
Parmesan cheese for serving
Basil leaves
Directions
Cook gnocchi per instructions.As they rise to the top of the water, scoop them out with a large spider or slotted spoon onto a large mixing bowl. Add the broccoli florets and bring the water back to a boil. Cook for 6 minutes. Drain in a colander.
Season chicken on both sides with garlic powder, salt, and pepper
In a skillet, heat the oil over high heat. Once hot, add the seasoned chicken and sear 2 minutes per side, until crispy. Turn down heat to low, cover the skillet and cook for another 5 minutes, until chicken is cooked and tender.
Prepare the alfredo sauce recipe in the pasta pot.
Add the drained gnocchi and broccoli to the sauce. Toss until well combined. Gently fold in the chicken. Warm over low heat.
Pour into a serving bowl.
Top with fresh parmesan cheese and basil leaves.
Alfredo Sauce
Ingredients
1 stick butter {8 tablespoons}
2 cups heavy cream
1 cup grated Parmesan cheese
Heat the ingredients in a medium saucepan over low heat until the butter is melted and the ingredients are combined.
For the Love of Cooking
My whole family would devour this.
Charlotte Hoather
George likes gnocchi, its not something I ate as a child, but this is tempting me
Rex Hutcheson
This dish has a delicious, delicate taste. The gnocchi is good, but not as good as the home-made version from your recipe.
Jovina Coughlin
Thank you so much for making this recipe and letting me know you liked it.