Description
A hearty and flavorful dish featuring tender grilled chicken, pillowy gnocchi in a rich creamy sauce, and crispy herb-roasted potatoes.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb potato gnocchi
- 1 lb baby potatoes, quartered
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 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, rosemary, thyme, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
- Season chicken breasts with salt and pepper. Grill over medium-high heat for 6-7 minutes per side, or until cooked through. Let rest for 5 minutes before slicing.
- Cook gnocchi according to package directions in salted boiling water until they float. Drain and set aside.
- In a large skillet, heat remaining olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a simmer.
- Stir in Parmesan cheese until melted and sauce thickens slightly. Add cooked gnocchi and toss to coat. Season with salt and pepper.
- Plate by arranging sliced grilled chicken, creamy gnocchi, and herb potatoes together. Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.