Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce
Imagine a plate of pillowy gnocchi, perfectly complemented by tender slices of grilled chicken, all enveloped in a luscious roasted red pepper sauce. This dish is the epitome of comfort food, yet sophisticated enough to impress your dinner guests. With vibrant flavors and a delightful texture, Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce is a recipe you’ll want to keep close. The combination of creamy sauce, fresh spinach, and aromatic basil makes this a standout meal that’s both satisfying and wholesome.
Why This Recipe is a Keeper
This Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce is not only easy to prepare but also incredibly versatile. The roasted red pepper sauce is rich and flavorful, providing a beautiful backdrop for the gnocchi and chicken. Plus, it’s a one-pot meal, making cleanup a breeze. Whether you’re serving it for a weeknight dinner or a special occasion, this dish is sure to become a favorite in your household. The ingredients are accessible, and the cooking process is straightforward, making it perfect for both novice and seasoned cooks alike.
Shopping List
- 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 cheese, plus more for serving
- 2 cups baby spinach
- 1/4 cup chopped fresh basil
Toolbox for This Recipe
- Large skillet: For cooking the sauce and combining the ingredients.
- Cutting board and knife: To slice the grilled chicken and mince the shallots and garlic.
- Measuring cups and spoons: For accurate ingredient measurements.
- Wooden spoon or spatula: For stirring the sauce and gnocchi.
Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce: Step-by-Step Guide
Step 1: Prepare the Chicken
Start with your cooked grilled chicken breast. Slice it thinly and set it aside. If you don’t have pre-cooked chicken, you can grill or sauté it in advance, seasoned with your favorite spices for added flavor.
Step 2: Cook the Gnocchi
In a large pot of boiling salted water, cook the gnocchi according to the package instructions. Once they float to the top, they are done! Drain and set aside, reserving some pasta water for the sauce if needed.
Step 3: Sauté the Shallots and Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced shallots and sauté for 2-3 minutes until they become translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Step 4: Add Roasted Red Peppers
Incorporate the drained roasted red peppers into the skillet. Use a spatula to break them up slightly as they cook with the shallots and garlic for about 5 minutes.
Step 5: Blend the Sauce
Transfer the mixture to a blender or use an immersion blender directly in the skillet. Blend until smooth and creamy. Return the sauce to the skillet.
Step 6: Create the Sauce Base
Pour in the broth, kosher salt, and freshly cracked black pepper to taste. Stir well and bring to a gentle simmer. Allow the sauce to thicken slightly, about 3-4 minutes.
Step 7: Add Cream and Cheese
Reduce the heat to low and stir in the half and half cream and Pecorino Romano cheese. Stir until the cheese is melted and fully incorporated into the sauce.
Step 8: Combine Gnocchi and Chicken
Add the cooked gnocchi and sliced grilled chicken to the sauce, tossing gently to coat them evenly. Allow everything to heat through for a couple of minutes.
Step 9: Finish with Spinach and Basil
Add the baby spinach and chopped fresh basil to the skillet. Stir until the spinach wilts and the dish is heated through.
Step 10: Serve and Enjoy
Plate the gnocchi with grilled chicken and sauce, garnishing with additional Pecorino Romano cheese and fresh basil if desired. Enjoy this delicious dish with a side of crusty bread or a fresh green salad.
Fresh Seasonal Changes
- Spring: Add in asparagus or peas for a burst of color and freshness.
- Summer: Toss in cherry tomatoes or zucchini for a light, refreshing touch.
- Fall: Incorporate roasted butternut squash for a sweet, seasonal twist.
- Winter: Use kale instead of spinach for a heartier green.
Steer Clear of These
When making Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce, avoid overcooking the gnocchi, as they can become mushy. Also, be cautious with the amount of salt; since Pecorino Romano cheese can be quite salty, taste as you go.
Best Ways to Store
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat, adding a splash of broth or water to loosen the sauce if needed. While it’s best enjoyed fresh, this dish keeps well for a quick meal later in the week.
Ask & Learn
Can I substitute the chicken with another protein?
Absolutely! Feel free to use shrimp, tofu, or even a different type of grilled meat like turkey or beef. Adjust cooking times accordingly based on your choice of protein.
Is there a vegan alternative for this recipe?
Yes! You can replace the chicken with grilled tempeh or chickpeas, use plant-based cream, and omit the cheese or substitute with nutritional yeast for a cheesy flavor.
How can I make the sauce spicier?
If you enjoy a bit of heat, consider adding red pepper flakes or a dash of hot sauce when blending the roasted red peppers into the sauce.
What can I serve with this dish?
This Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce pairs beautifully with a side salad, garlic bread, or steamed vegetables for a complete meal.
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That’s a Wrap
In conclusion, Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce is a delightful dish that melds comforting flavors and textures into a single, satisfying meal. With its ease of preparation and the ability to personalize with seasonal ingredients, this recipe is one to keep in your rotation. Elevate your dinner game and bring this delicious dish to your table—your taste buds will thank you!
Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce
Ingredients
Equipment
Method
- Start with your cooked grilled chicken breast. Slice it thinly and set it aside. If you don't have pre-cooked chicken, you can grill or sauté it in advance, seasoned with your favorite spices for added flavor.
- In a large pot of boiling salted water, cook the gnocchi according to the package instructions. Once they float to the top, they are done! Drain and set aside, reserving some pasta water for the sauce if needed.
- In a large skillet, heat the olive oil over medium heat. Add the minced shallots and sauté for 2-3 minutes until they become translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Incorporate the drained roasted red peppers into the skillet. Use a spatula to break them up slightly as they cook with the shallots and garlic for about 5 minutes.
- Transfer the mixture to a blender or use an immersion blender directly in the skillet. Blend until smooth and creamy. Return the sauce to the skillet.
- Pour in the broth, kosher salt, and freshly cracked black pepper to taste. Stir well and bring to a gentle simmer. Allow the sauce to thicken slightly, about 3-4 minutes.
- Reduce the heat to low and stir in the half and half cream and Pecorino Romano cheese. Stir until the cheese is melted and fully incorporated into the sauce.
- Add the cooked gnocchi and sliced grilled chicken to the sauce, tossing gently to coat them evenly. Allow everything to heat through for a couple of minutes.
- Add the baby spinach and chopped fresh basil to the skillet. Stir until the spinach wilts and the dish is heated through.
- Plate the gnocchi with grilled chicken and sauce, garnishing with additional Pecorino Romano cheese and fresh basil if desired. Enjoy this delicious dish with a side of crusty bread or a fresh green salad.
Notes
- For a spicier sauce, add red pepper flakes when blending the peppers.
- Store leftovers in an airtight container for up to three days.
- Feel free to substitute chicken with shrimp or tofu for a different protein option.
