Creamy chicken gnocchi comfort dish (Print Version)
# Ingredients:
01 -
2 small uncooked chicken breasts, approx 360g (12.7oz)
02 -
3.5 cups (840ml) of chicken stock (low sodium)
03 -
75g (2.5oz) of uncooked lean smoked back bacon (fat removed), diced small
04 -
1 shallot, finely diced
05 -
2 cloves of garlic, minced
06 -
½ cup (120ml) of 2% milk
07 -
½ tablespoon lemon juice
08 -
175g of laughing cow light (or can use light cream cheese)
09 -
½ tablespoon of cornstarch
10 -
1 teaspoon of dried parsley
11 -
1 teaspoon of dried chives
12 -
1 teaspoon of onion powder
13 -
½ teaspoon of dried dill
14 -
½ teaspoon of garlic powder
15 -
500g (17.5oz) of potato gnocchi (dry in a vacuum pack)
16 -
60g (2.2oz) of cheddar, grated (do not use pre-grated) - or Red Leicester
17 -
Olive oil spray
18 -
Salt and black pepper to taste
19 -
Fresh chopped parsley (or can use chopped spring onions or chives)
# Instructions:
01 -
Add chicken to a saucepan and fully submerge in 2 cups (480ml) of the stock. Bring to a boil, then simmer for about 10-12 minutes until cooked through. Drain, remove chicken from pan, and let it cool slightly. Slice into pieces and set aside. (If you prefer, you can use the poaching stock in the sauce, but the total should equal 360ml for the sauce).
02 -
While the chicken is poaching, spray a non-stick frying pan with olive oil spray and heat over medium-high. Add the bacon and fry until evenly golden and crisp. Set aside on paper towels.
03 -
In the same frying pan, spray a little more olive oil and add the diced shallot. Fry until lightly golden and softened. Add the minced garlic and fry for just 30 seconds to infuse the flavor.
04 -
Add the remaining stock (1.5 cups/360ml), milk, lemon juice, all the dried herbs and seasonings, and the laughing cow cheese. Whisk until everything is melted into the stock with no visible lumps. Mix the cornstarch with a couple tablespoons of water and stir this into the sauce.
05 -
Add the sliced chicken and uncooked gnocchi to the sauce. Bring to a boil, then reduce to a medium heat and let bubble for about 5 minutes until the gnocchi is cooked and the sauce is creamy and thick. (If the sauce isn't thickening, your heat is too low.) Once done, taste and adjust seasoning with salt and pepper if needed.
06 -
Transfer everything to an ovenproof dish and top with the grated cheddar. Place under the broiler for a couple of minutes until the cheese is melted and lightly golden. Sprinkle with the crispy bacon and fresh chopped parsley (or spring onions or chives).
07 -
Serve hot and enjoy!
# Notes:
01 -
This one-pot dish combines tender chicken, soft gnocchi, and a creamy ranch-inspired sauce topped with melted cheese and crispy bacon.
02 -
Using Laughing Cow light cheese creates a creamy texture with less fat than traditional cream cheese.
03 -
The dry vacuum-packed gnocchi cooks directly in the sauce, absorbing flavor while also helping to thicken it.