Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce

Comfort food meets weeknight elegance in this Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce. Tender potato and cheese gnocchi paired with thinly sliced grilled chicken breast, all coated in a silky roasted red pepper sauce brightened by fresh basil and baby spinach. The dish comes together quickly, yet feels special enough for guests. Below you’ll find a simple ingredient list, clear step-by-step directions, and tips to make this favorite your own.

Why this recipe works

This Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce balances textures and flavors: pillowy gnocchi, lean sliced chicken, and a creamy, slightly smoky pepper sauce. Using a gnocchi kit keeps the base reliable and fast, while jarred roasted red peppers add an instant depth that simmers into a velvety sauce. A splash of half and half and Pecorino Romano create a luscious finish that clings to every bite.

Ingredients

• 1 pound cooked grilled chicken breast, sliced thin
• 1 package DeLallo Potato Cheese Italian Gnocchi Kit
• 2 teaspoons olive oil
• 1/4 cup shallots, minced
• 3 cloves garlic, minced
• 2 12 ounce jars roasted red peppers in water, drained
• 1/2 cup broth, veggie or chicken
• 1/2 teaspoon kosher salt
• fresh black pepper, to taste
• 1/4 cup half and half cream
• 1/4 cup Pecorino Romano, plus more for serving
• 2 cups baby spinach
• 1/4 cup chopped fresh basil

Equipment

• Large skillet or sauté pan
• Medium pot for boiling gnocchi
• Food processor or blender
• Wooden spoon or silicone spatula
• Chef’s knife and cutting board

Prep Notes

• Slice the cooked grilled chicken breast thin so it warms quickly when added to the sauce.
• Drain the roasted red peppers well to avoid a watery sauce.
• Measure the broth and cream ahead of time for a smooth cooking flow.

Step-by-step directions

1. Boil the gnocchi: Bring a medium pot of salted water to a gentle boil. Add the DeLallo Potato Cheese Italian Gnocchi Kit according to package directions and cook until the gnocchi float and are tender. Use a slotted spoon to transfer the cooked gnocchi to a bowl and set aside, reserving a small cup of pasta water in case you need to loosen the sauce later.
2. Warm the pan: In a large skillet over medium heat, add 2 teaspoons olive oil. Once the oil shimmers, add 1/4 cup minced shallots. Sauté, stirring frequently, until the shallots are softened and translucent, about 2–3 minutes.
3. Add garlic: Stir in 3 cloves minced garlic and cook for 30–45 seconds until fragrant, taking care not to let it brown.
4. Make the pepper purée: While the shallots and garlic cook, place the drained roasted red peppers from the two 12 ounce jars into a blender or food processor with 1/2 cup broth. Purée until smooth. Taste and adjust texture with a bit more broth or reserved pasta water if needed.
5. Simmer the sauce: Pour the roasted red pepper purée into the skillet with the shallots and garlic. Add 1/2 teaspoon kosher salt and fresh black pepper to taste. Bring the sauce to a gentle simmer and let it cook for 3–4 minutes so the flavors meld.
6. Finish the sauce: Reduce the heat to low and stir in 1/4 cup half and half cream and 1/4 cup Pecorino Romano. Stir continuously until the cheese melts and the sauce becomes creamy and smooth. If the sauce is too thick, thin it with a tablespoon or two of reserved pasta water or additional broth until you reach a silky consistency.
7. Add spinach and herbs: Fold 2 cups baby spinach into the sauce and cook until the leaves are just wilted, about 1–2 minutes. Stir in 1/4 cup chopped fresh basil, reserving a little basil for garnishing if you like.
8. Combine with gnocchi and chicken: Add the cooked gnocchi and 1 pound thinly sliced cooked grilled chicken breast to the skillet. Gently toss everything to coat evenly in the roasted red pepper sauce and warm the chicken through, about 2–3 minutes. Taste and adjust seasoning with additional kosher salt and black pepper if needed.
9. Plate and serve: Divide the gnocchi and chicken among serving bowls. Sprinkle additional Pecorino Romano and the reserved chopped basil over the top. Serve immediately while warm.

Taste and texture tips

• If your sauce seems thin, let it simmer a minute longer to concentrate. If it’s too thick, add a splash of reserved pasta water.
• For more smokiness, roast an extra red pepper under the broiler and add it to the blender mix.
• Pecorino Romano brings a tangy saltiness; for a milder profile use grated Parmesan instead.

Make-ahead and storage

You can prepare the roasted red pepper sauce up to two days ahead and refrigerate in an airtight container. Reheat over low heat, stirring in a splash of broth to loosen if necessary. Store leftovers of the finished dish in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a tablespoon of water or broth to restore creaminess.

Serving suggestions

• Pair with a crisp green salad dressed with lemon and olive oil to cut through the creaminess.
• A crusty loaf or garlic bread makes a lovely accompaniment for spooning up extra sauce.
• A light white wine like Pinot Grigio or a citrus-forward Rosé complements the roasted pepper notes.

Variations

• Vegetarian: Omit the grilled chicken and add roasted mushrooms or grilled zucchini for a hearty meat-free option.
• Spicy: Add a pinch of red pepper flakes when cooking the shallots and garlic to introduce heat.
• Herby: Stir in a tablespoon of chopped parsley or a pinch of dried oregano for extra herb complexity.

Final notes

This Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce is an easy, flavorful dinner that feels indulgent but comes together with pantry-friendly ingredients and minimal fuss. The creamy roasted red pepper sauce transforms the simple components into a cohesive, restaurant-worthy meal. Enjoy the comforting combination of tender gnocchi, warm grilled chicken, and vibrant herbs—it’s a recipe you’ll return to again and again.