Buttery Chicken Potato Dumplings (Printable Version)
# What You'll Need:
→ Main ingredients
01 -
Diced chicken breasts, 1 pound, chopped into small chunks
02 -
Package of potato gnocchi, 1 pound
03 -
Fresh garlic, 6 cloves, finely chopped
04 -
Cup of heavy cream
05 -
Cup of chicken stock
06 -
Freshly grated Parmesan, 1/2 cup
07 -
Extra virgin olive oil, 2 tablespoons
→ Seasonings and garnish
08 -
Italian herb mix, 1 teaspoon
09 -
Table salt and cracked black pepper, add to your liking
10 -
Handful of fresh basil for topping
# Preparation Steps:
01 -
Pour olive oil into a big pan over medium-high flame. Sprinkle chicken chunks with salt, pepper, and Italian seasonings, then brown them until cooked through, roughly 6-8 minutes. Take them out and put aside.
02 -
Using the same pan, toss in chopped garlic and stir for about 30 seconds until you can smell it, making sure it doesn't turn black.
03 -
Dump in the chicken stock and use your spoon to scrape those tasty bits stuck to the pan. Toss in gnocchi and let bubble for 3-4 minutes, giving it a stir now and then, until they start to soften.
04 -
Turn down the heat and pour in the heavy cream. Let it bubble gently for 2-3 minutes until it starts getting thicker.
05 -
Put the chicken back in and sprinkle with Parmesan. Mix until the cheese melts and the chicken warms up. Add more salt and pepper if it needs it.
# Additional Tips:
01 -
You can swap the heavy cream with half-and-half or regular milk for fewer calories
02 -
Try using no-gluten gnocchi if you want a gluten-free meal
03 -
Those crispy chicken bits stuck to the pan make your sauce extra tasty