Description
A comforting and flavorful bowl featuring tender herb-marinated chicken, pillowy gnocchi in a creamy Parmesan sauce, and crispy roasted potatoes, all tossed together for a satisfying one-dish meal.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 lb potato gnocchi
- 1 lb baby potatoes, quartered
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss quartered baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
- In a bowl, combine cubed chicken with rosemary, thyme, minced garlic, salt, and pepper. Heat remaining olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 8-10 minutes. Remove and set aside.
- In the same skillet, add heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth. Add cooked gnocchi (boiled according to package directions) and roasted potatoes to the skillet, tossing to coat in the sauce.
- Return chicken to the skillet, gently mixing everything together. Cook for 2-3 minutes until heated through. Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.