Description
Creamy Crack Chicken Gnocchi is a comforting and flavorful dish combining tender poached chicken, pillowy potato gnocchi, and a luscious creamy sauce enriched with sun-dried tomatoes, herbs, and melted cheddar cheese. This one-pan dinner is quick to prepare, perfect for a cozy meal that feels indulgent yet balanced.
Ingredients
Units
Scale
Chicken and Stock
- 2 small uncooked chicken breasts, approx 360g (12.7oz)
- 3.5 cups (840ml) low sodium chicken stock (divided)
Sauce and Seasonings
- 75g (2.5oz) sun dried tomatoes, diced small
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 1/2 cup (120ml) 2% milk
- 1/2 tablespoon lemon juice
- 175g laughing cow light cheese (or light cream cheese)
- 1/2 tablespoon cornstarch
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1 teaspoon onion powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
Gnocchi and Topping
- 500g (17.5oz) potato gnocchi (dry in vacuum pack)
- 60g (2.2oz) cheddar cheese, grated (not pre-grated)
- Olive oil spray
- Salt and black pepper, to taste
- Fresh chopped parsley (or chopped spring onions or chives) for garnish
Instructions
- Poach the chicken: Place chicken breasts in a saucepan fully submerged in 2 cups (480ml) of chicken stock. Bring to a boil, then reduce heat and simmer for 10-12 minutes until chicken is cooked through. Remove chicken, drain, let cool slightly, then slice into pieces and set aside. Reserve the poaching stock for the sauce if desired.
- Cook sun dried tomatoes: Heat a non-stick frying pan over medium-high heat and spray with olive oil. Add diced sun dried tomatoes and fry until golden and crisp. Remove and set aside.
- Sauté shallots and garlic: In the same pan, spray with a little more olive oil and add finely diced shallot. Fry until lightly golden and softened. Add minced garlic and fry for 30 seconds to infuse flavor.
- Make the creamy sauce: Pour remaining 1.5 cups (360ml) chicken stock, milk, and lemon juice into the pan. Add dried parsley, chives, onion powder, dill, garlic powder, and the laughing cow cheese. Whisk continuously until cheese melts completely and sauce is smooth with no lumps. Dissolve cornstarch in a couple of tablespoons of water, then stir into sauce to help thicken.
- Add chicken and gnocchi: Add sliced poached chicken and uncooked gnocchi to the sauce. Bring mixture to a boil, then reduce to medium heat and simmer gently for 5 minutes, stirring occasionally, until the gnocchi is cooked through and the sauce thickens to a creamy consistency. Adjust seasoning with salt and black pepper if needed.
- Broil with cheese topping: Transfer the gnocchi and sauce mixture to an ovenproof dish. Sprinkle grated cheddar cheese evenly over the top. Place under a grill (broiler) for 2-3 minutes until the cheese is melted and lightly golden.
- Garnish and serve: Remove from grill, sprinkle the crispy fried sun dried tomatoes and fresh chopped parsley (or spring onions or chives) on top. Serve immediately and enjoy!
Notes
- This recipe yields 4 servings.
- Prep time is approximately 15 minutes; cooking time is about 20 minutes, totaling 35 minutes overall.
- If using the poaching stock, ensure it equals 360ml for the sauce volume.
- Use freshly grated cheddar cheese rather than pre-grated for best melting and flavor.
- Adjust seasoning to taste at the end of cooking.
- Calories and nutrition information are provided below for accurate dietary tracking.
- For dietary plans like WW Points or other slimming programs, calculate values with official tools to maintain accuracy as values may vary.
Nutrition
- Serving Size: 1 serving (approx 1/4 of recipe)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 70 mg
