Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce
Comforting gnocchi tossed with grilled chicken in a creamy roasted red pepper sauce.
Equipment
- Large Skillet
- Food processor or blender
- Large Pot
- Knife
- Cutting Board
- Measuring cups and spoons
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 vegetable 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 fresh basil chopped
Instructions
- Prepare the gnocchi according to the package directions; drain and set aside.
- Heat 2 teaspoons olive oil in a large skillet over medium-high heat; add the minced shallots and garlic and sauté 2–3 minutes until soft and fragrant.
- Transfer the cooked shallots and garlic to a food processor or blender. Add the drained roasted red peppers and 1/2 cup broth and blend until smooth.
- Pour the pepper puree back into the skillet and bring to a simmer over medium heat. Stir in the half and half, 1/4 cup Pecorino Romano, 1/2 teaspoon kosher salt, and fresh black pepper to taste; heat until warmed through.
- Add the baby spinach to the sauce and cook 4–5 minutes, stirring, until wilted.
- Add the cooked gnocchi and sliced grilled chicken to the skillet and toss gently to coat in the sauce and warm the chicken through.
- Stir in the chopped fresh basil, then serve in bowls with extra Pecorino Romano if desired.
Notes
- Use either chicken or vegetable broth based on preference.
- Drain roasted peppers well to avoid thinning the sauce.
- Slice the grilled chicken thinly for easy tossing.
- Whole-grain or alternative gnocchi may be substituted if desired.