Chicken With Gnocchi Recipes

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.
• Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.
• Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

Steps:

• Preheat the oven to 425 degrees F. Season the chicken generously with salt and pepper and sprinkle with 1 teaspoon thyme and the paprika. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 2 to 3 minutes per side. Transfer to a baking sheet and roast until no longer pink in the middle, 8 to 10 minutes.
• Meanwhile, melt the remaining 2 tablespoons butter in the skillet over medium-high heat. Add the onion, celery, carrot, remaining 1/4 teaspoon thyme and a pinch each of salt and pepper. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the chicken broth and 3/4 cup water and bring to a boil. Stir in the gnocchi, breaking apart any that are sticking together. Cover and simmer until the gnocchi are just tender, about 5 minutes.
• Uncover the skillet and stir in the peas and heavy cream. Cook until slightly thickened, about 1 minute; season with salt and pepper. Slice the chicken and serve with the gnocchi.

Steps:

• Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
• Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
• Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

Steps:

• Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt. slow cooker. Top with chicken; sprinkle with the sage, salt and pepper. Add broth and water. Cover and cook on low for 6-8 hours or until chicken is tender. , Remove chicken; when cool enough to handle, remove meat from bones and discard bones. Cut meat into bite-sized pieces and return to the slow cooker. , Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until thickened. If desired, season with hot pepper sauce and sprinkle with sliced green onion.

Steps:

• Combine bacon and onion in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Set aside.
• Heat oil in a pan over medium heat. Add chicken and 1/2 of the lemon juice and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
• Meanwhile, mix balsamic vinegar, brown sugar, rosemary, red pepper flakes, and remaining lemon juice together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture bubbles, 5 to 7 minutes. Add tomatoes with some of their juice and continue to simmer while chicken finishes cooking.
• Melt butter in a pan over medium heat. Pan-fry gnocchi in the hot butter until golden brown, 5 to 7 minutes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes.
• Place bacon and onion onto a serving plate and top with spinach, gnocchi, and chicken, in that order. Drizzle with tomato-balsamic sauce.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Put the chicken into a large bowl. Add peanut butter, curry paste, honey, 3 tablespoons olive oil, and salt and mix well with your hands.
• Combine broccoli, red onion, and remaining olive oil in a separate bowl. Mix well to coat. Place chicken in a roasting dish and add broccoli mixture and cooked gnocchi.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes, stirring halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve topped with cilantro, peanuts, and lime juice.

Steps:

• Cook gnocchi according to package directions. Meanwhile, in a large skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink; drain if necessary. Stir in the spaghetti sauce, salt and oregano; cook until heated through, 5-10 minutes., Drain gnocchi; gently stir into skillet. Garnish servings with cheese if desired.