Tender chicken, pillowy gnocchi, and a creamy Asiago sauce come together in this rich, soul-warming dish. Pour a glass of oaked Chardonnay to complement the cheese, a Pinot Bianco for a touch of freshness, or a light red Dolcetto for a unique Italian spin on your wine pairing.
Asiago Chicken & Gnocchi
Recipe by Daily Disher
Asiago Chicken & Gnocchi is rich, cheesy, and packed with tender chicken and pillowy gnocchi in a silky cream sauce.
Course: Main
/Cuisine: Italian
/Difficulty: Medium
Servings
4
Prep time
30 minutes
Cooking time
40 minutes
Calories
300 kcal
1 hour 10 minutes
Ingredients
1 pound chicken breasts
¼ cup all-purpose flour
2 tablespoons olive oil
1 cup chicken broth
½ cup heavy cream
1 cup grated Asiago cheese
1 pound gnocchi
2 cups baby spinach
2 cloves garlic
½ teaspoon salt
¼ teaspoon black pepper
Directions
1.
Season chicken breasts with salt and black pepper. Coat them evenly in flour, shaking off any excess.
2.
In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until golden brown and cooked through.
3.
Remove chicken from the skillet and set aside. In the same skillet, add garlic and sauté for about 1 minute.
4.
Pour chicken broth into the skillet and bring it to a simmer, scraping the bottom to deglaze the pan.
5.
Stir in heavy cream and bring to a gentle boil, then reduce heat to low and add the Asiago cheese gradually.
6.
Continue stirring until the cheese has melted, creating a smooth and creamy sauce. Add gnocchi to the skillet.
7.
Cook gnocchi in the sauce until they are tender and fully cooked. Stir in baby spinach until wilted.
8.
Slice the chicken breasts and return to skillet. Mix everything to coat chicken and gnocchi with the sauce.
9.
Serve the Asiago chicken and gnocchi hot, garnished with additional Asiago cheese if desired.
Nutrition Facts
Total number of serves:
4 servings
Calories:
300kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
8g
Protein:
6g
Calcium:
60mg
Iron:
2mg