Chicken with gnocchi in a creamy sauce
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 660, total fat 21 G., saturated fats 11 G., proteins 55 G., carbohydrates 60 G., fiber 6 G., cholesterol 203 mg, sodium 863 mg, sugar 4 G.
Calories 660, total fat 21 G., saturated fats 11 G., proteins 55 G., carbohydrates 60 G., fiber 6 G., cholesterol 203 mg, sodium 863 mg, sugar 4 G.
Potato gnocchi dumplings are simmered in a light creamy sauce with green peas, carrots, onions, and celery and served with a juicy baked chicken breast. Keep a package of gnocchi in the freezer for a quick and delicious dinner anytime during the week.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless, boneless chicken breasts (700-900 g)
- 1 and 1/4 teaspoons chopped fresh thyme
- 1 teaspoon paprika
- 3 tablespoons unsalted butter
- 1 small onion, chopped
- 2 stalks celery, thinly sliced
- 1 carrot, finely chopped
- 0.5 cups lightly salted chicken broth
- 1 package (500 g) of potato gnocchi
- 0.5 cup frozen green peas
- 1/4 cup heavy cream
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Cooking the dish according to the recipe:
- Preheat oven to 425°F (220°C). Season the chicken generously with salt and pepper and sprinkle with 1 teaspoon of thyme and paprika. Melt 1 tablespoon of butter in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 2-3 minutes per side. Transfer to a baking sheet and bake until cooked through, 8-10 minutes.
- Meanwhile, melt the remaining 2 tablespoons butter in a skillet over medium-high heat. Add the onion, celery, carrots, the remaining 1/4 teaspoon thyme, and a pinch each of salt and black pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, breaking up any stuck pieces. Cover and simmer over low heat until the gnocchi are tender, about 5 minutes.
- Remove the lid and add the green peas and heavy cream. Cook until the liquid thickens slightly, about 1 minute; season with salt and pepper to taste. Slice the chicken and serve with the gnocchi.
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