Description
A delicious creamy gnocchi dish made with chicken and Parmesan cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound chicken breast (cut into bite-sized pieces)
- ½ teaspoon garlic powder
- to taste Kosher salt and pepper
- 1 ½ cup chicken broth/stock (have some extra stock on hand, about ¼ to ⅓ cup)
- 16 ounces fresh gnocchi (from the fridge section)
- 2 large eggs (room temperature)
- ¾ cup finely grated Parmesan cheese
Instructions
- Heat the 1 tablespoon olive oil in a deep pan over medium-high heat. Add the 1 pound chicken breast (diced) in a single layer and season with Kosher salt and pepper and ½ teaspoon garlic powder. Cook until cooked through and golden.
- Add the 1 ½ cup chicken broth/stock and deglaze the pan, stirring through the bottom. Add in the 16 ounces fresh gnocchi and cook for 3-4 minutes until the gnocchi is mostly done, stirring frequently.
- Reduce the heat to very low while cooking. The gnocchi will double in size and absorb most of the liquid. If it seems too dry (like starting to catch the bottom of the pan), you can add an extra 1/4 to 1/3 cup broth.
- In a small bowl, quickly whisk the 2 large eggs (room temperature), ¾ cup finely grated Parmesan cheese, Kosher salt, and pepper. Slowly pour over the gnocchi and, while continuously stirring, cook over very low heat until a creamy sauce is formed.
- Immediately remove from heat. Sprinkle it with more Parmesan cheese and serve right away.
Notes
- This dish is best served fresh but can be reheated in a pan.
- Adding more broth can adjust the creaminess of the sauce to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg