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Homemade Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce photo

Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce

This Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce is comfort food at its finest! Creamy, flavorful, and ready in just 30 minutes!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 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 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

Equipment

  • Large Skillet
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Add the baby spinach and chopped fresh basil to the skillet. Stir until the spinach wilts and the dish is heated through.
  10. 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.