Creamy Chicken And Gnocchi Recipes

Steps:

• Melt butter in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
• Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir gnocchi, chicken, and spinach into broth mixture; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi become tender, 8 to 10 minutes.

Steps:

• Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in the hot butter and oil until vegetables are soft, 8 to 10 minutes. Stir flour into mixture, coating vegetables; cook 2 more minutes.
• Stir chicken broth into vegetables, stirring until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until slightly thickened, about 5 more minutes. Gently fold chicken, gnocchi, and spinach into soup. Season with salt, black pepper, thyme, and nutmeg. Adjust thickness by adding more chicken broth, if desired.

Steps:

• Cook the gnocchi according to directions on the box. Drain and set aside.
• In a large skillet, heat up some butter or olive oil and sautee onions and red bell pepper until softened. Add in the chicken pieces and allow it to brown all over. Season with salt and pepper.
• In a seperate saucepan melt the butter over medium heat and add flour until mixed well. Pour in chicken broth and half-and-half. Stir and allow it to come to a boil then reduce heat and let it simmer until its thickened.
• Pour white sauce into chicken mixture and toss in gnocchi, toss well. Serve with scallions chopped and sprinkled ontop. Goes great with salad and bread.

Steps:

• Preheat the over to 180c.
• Cook the gnocchi following the packet instructions or until tender.
• Drain.
• Meanwhile, heat the oil in a frying pan over medium-high heat.
• Add the bacon and leek and cook, stirring for 4-5 minutes or until golden.
• Add the chicken, beans and spinach and cook, stirring, for 1-2 minutes or until spinach just wilts.
• Melt the butter in a saucepan over medium heat until foaming.
• Add flour and cook, stirring for 30 seconds or until the mixture bubbles.
• Remove from heat and gradually stir in milk.
• Cook over medium heat, stirring for 5 minutes or until the mixture boils and thickens.
• Stir in Parmesan.
• Add the bacon mixture and Parmesan mixture to the gnocchi and stir until combined.
• Spoon the gnocchi mixture into a shallow 3L (12 cup) capacity ovenproof dish.
• Sprinkle over the cheddar.
• Bake for 40-45 minutes or until cheddar melts and is golden.
• Sprinkle with parsley to serve.
• I am going to serve with crusty bread and a nice salad.