Best 7 Chicken Gnocchi With Browned Butter Recipes

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Indulge in a culinary journey with our delectable Chicken Gnocchi with Browned Butter recipe. This dish is a symphony of flavors and textures, featuring tender chicken, pillowy gnocchi, and a rich, nutty browned butter sauce. The chicken is seasoned to perfection and cooked until golden brown, while the gnocchi is cooked in boiling water until it floats to the surface. The browned butter sauce is made with unsalted butter that is cooked until it turns a deep golden brown, infusing it with a toasty, nutty flavor. The combination of these elements creates a dish that is both comforting and elegant.

In addition to the main recipe, we also provide variations to suit different dietary preferences and culinary tastes. For those who prefer a vegetarian option, we offer a Mushroom Gnocchi with Browned Butter recipe that is equally flavorful and satisfying. For those who enjoy a bit of spice, our Spicy Chicken Gnocchi with Browned Butter recipe adds a touch of heat to the dish without overpowering the other flavors. And for those who love creamy sauces, our Creamy Chicken Gnocchi with Browned Butter recipe incorporates a velvety cream sauce that elevates the dish to a new level of decadence.

Here are our top 7 tried and tested recipes!

20 WAYS TO COOK CHICKEN AND GNOCCHI



20 Ways to Cook Chicken and Gnocchi image

For a foolproof dinner, try these chicken and gnocchi recipes! From soup to pasta bakes to dumplings, this is comfort food at its best.

Provided by insanelygood

Categories     Chicken     Recipe Roundup

Number Of Ingredients 20

Olive Garden Chicken Gnocchi Soup
Creamy Chicken and Gnocchi
One Pot Gnocchi with Spinach and Chicken
Chicken and Mushroom Gnocchi Skillet
Creamy Tuscan Chicken Gnocchi
Chicken Bacon Gnocchi
Spicy Chicken With Tomato Gnocchi
Cajun Chicken and Gnocchi Bake
Chicken Thighs with Creamy Mushroom Garlic Sauce
Cherry Tomato Italian Chicken Gnocchi
Brown Butter Sage Gnocchi with Chicken, Mushrooms u0026amp; Spinach
Italian Chicken u0026amp; Gnocchi Dumplings
One -Pan Creamy Pesto Chicken u0026amp; Gnocchi
Chicken Cutlets, Gnocchi and Kale with Creamy Mushroom Sauce
Kale Chicken and Gnocchi Soup
Chicken Gnocchi Pasta
Creamy Chicken Bacon Gnocchi Soup
Creamy Chicken and Broccoli Gnocchi
Rosemary Lemon Chicken Gnocchi
Buffalo Chicken Cauliflower Gnocchi Casserole

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a chicken and gnocchi dish in 30 minutes or less!

Nutrition Facts :

BAKED GNOCCHI WITH CHICKEN



Baked Gnocchi with Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
8 ounces white mushrooms, sliced (about 4 cups)
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup low-sodium chicken broth
1/4 teaspoon freshly grated nutmeg
1/2 rotisserie chicken, skin removed, meat shredded (about 2 cups)
1 17.5-ounce package potato gnocchi
1 1/2 cups loosely packed baby spinach
1/4 cup grated parmesan cheese (about 1 ounce)

Steps:

  • Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.
  • Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.
  • Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

Nutrition Facts : Calories 598 calorie, Fat 35 grams, SaturatedFat 16 grams, Cholesterol 177 milligrams, Sodium 984 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 39 grams

CHICKEN GNOCCHI WITH BROWNED BUTTER



Chicken Gnocchi with Browned Butter image

This easy gnocchi skillet comes together quickly in a single pan!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
2 boneless skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon black pepper
1 package (16 oz) potato gnocchi
1/4 cup butter
4 cups baby spinach leaves or chopped kale leaves, stems removed
1 can (15.25 oz) whole kernel sweet corn, drained
3 tablespoons grated Parmesan cheese

Steps:

  • In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
  • Make gnocchi in boiling water as directed on package; drain.
  • Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
  • Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.

Nutrition Facts : Calories 490, Carbohydrate 35 g, Cholesterol 105 mg, Fat 4 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 4 g, TransFat 1 g

RICOTTA GNOCCHI WITH SAGE AND BROWN BUTTER



Ricotta Gnocchi with Sage and Brown Butter image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

3/4 cup all-purpose flour, plus more for dusting
1/2 cup freshly grated Parmesan
1 lemon, zested
1/2 teaspoon kosher salt
1 cup drained whole-milk ricotta
1 large egg
8 tablespoons (1 stick) unsalted butter
15 large sage leaves
Kosher salt and freshly ground black pepper
1/4 cup fresh lemon juice
1/3 cup freshly grated Parmesan cheese

Steps:

  • For the gnocchi: Combine the flour, Parmesan, lemon zest and salt in a medium bowl. Add the ricotta and egg. Mix well with a wooden spoon or your fingers until the dough just comes together, taking care not to overwork the dough, which could cause it to become tough.
  • Scrape the dough onto a well-floured work surface and pat into a rough square. Cut the dough into fourths with a bench scraper or knife. Gently roll each piece into a foot-long rope about an inch in diameter, flouring as needed to prevent the dough from sticking to the work surface. Cut each rope into 1/2-inch pieces with a bench scraper or knife and set aside.
  • For the sauce: Heat 6 tablespoons of the butter over medium-high heat in a skillet large enough to accommodate all of the gnocchi without crowding. When the butter begins to foam, add the gnocchi to the skillet and cook, turning as necessary, until they're browned and crisp on all sides, 5 to 6 minutes. Add the sage leaves and cook until crisp, 30 seconds. Season with salt and pepper, then stir in 1/2 cup water, the lemon juice and remaining 2 tablespoons of butter.
  • Remove from the heat and sprinkle in the Parmesan while turning the gnocchi. Let the sauce ingredients emulsify and form a silken coating, about 1 minute. Add more water if the skillet looks too dry. Spoon the gnocchi and sauce into shallow bowls and serve immediately.

CHICKEN WITH GNOCCHI



Chicken with Gnocchi image

This chicken with gnocchi recipe is very quick and easy to make. I have made this dish for many dinner parties. Friends and family keep coming back for more.

Provided by CURTLY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 45m

Yield 2

Number Of Ingredients 13

4 slices bacon
1 onion, diced
1 tablespoon olive oil
2 skinless, boneless chicken breast halves
1 lemon, juiced, divided
¼ cup balsamic vinegar
2 tablespoons brown sugar
2 sprigs finely chopped rosemary
1 teaspoon red pepper flakes
½ (14.5 ounce) can whole peeled tomatoes
3 tablespoons butter
2 cups gnocchi
½ (8 ounce) package fresh spinach

Steps:

  • Combine bacon and onion in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Set aside.
  • Heat oil in a pan over medium heat. Add chicken and 1/2 of the lemon juice and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
  • Meanwhile, mix balsamic vinegar, brown sugar, rosemary, red pepper flakes, and remaining lemon juice together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture bubbles, 5 to 7 minutes. Add tomatoes with some of their juice and continue to simmer while chicken finishes cooking.
  • Melt butter in a pan over medium heat. Pan-fry gnocchi in the hot butter until golden brown, 5 to 7 minutes.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes.
  • Place bacon and onion onto a serving plate and top with spinach, gnocchi, and chicken, in that order. Drizzle with tomato-balsamic sauce.

Nutrition Facts : Calories 843.6 calories, Carbohydrate 69.6 g, Cholesterol 165.5 mg, Fat 48.3 g, Fiber 8.1 g, Protein 39.2 g, SaturatedFat 23.3 g, Sodium 941.9 mg, Sugar 22.7 g

ROSEMARY-GARLIC ROASTED CHICKEN AND GNOCCHI



Rosemary-Garlic Roasted Chicken and Gnocchi image

The classic combination of chicken, potatoes, rosemary, garlic and lemon dazzles in this sheet-pan meal. Standing in for the potatoes are shelf-stable potato gnocchi, which offer many textures at once when roasted instead of boiled: pillowy-soft, crisp and chewy. Squeeze some lemon right onto the sheet pan, and as you scrape up the schmaltzy, garlicky bits, the juices and drippings glaze the gnocchi, leaving no drop of the chicken's renderings wasted. It's hard not to eat the gnocchi right from the pan, but if you can wait, serve everything alongside a green salad.

Provided by Ali Slagle

Categories     dinner, weeknight, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/2 to 3 pounds bone-in, skin-on chicken thighs (6 to 8 pieces)
Kosher salt (Diamond Crystal)
Black pepper
1/4 cup extra-virgin olive oil
6 garlic cloves, finely grated
1 tablespoon chopped rosemary (from 2 sprigs)
2 (12- to 18-ounce) packages shelf-stable potato gnocchi
1 lemon

Steps:

  • Heat the oven to 450 degrees. Pat the chicken dry, then transfer to a sheet pan and season all over with 1½ teaspoons salt and a few grinds of pepper. In a liquid measuring cup or small bowl, combine the olive oil, garlic and rosemary with a fork. Season generously with salt and pepper.
  • Add the oil mixture and the gnocchi to the chicken. Toss with your hands to coat, massaging the garlic and rosemary into the chicken and gnocchi. Arrange the gnocchi in an even layer, and place the chicken skin side up on top of the gnocchi. Roast until the chicken is cooked through and golden brown, 35 to 40 minutes.
  • Transfer the chicken to plates and finely grate the zest of half the lemon over the chicken. Squeeze the juice of half the lemon onto the gnocchi (about 1½ tablespoons), then use a spoon to scrape up the browned bits on the sheet pan and toss the gnocchi in the lemon juice and pan drippings. Season to taste with salt and pepper. Cut the remaining lemon into wedges. Eat the chicken with the gnocchi and a lemon wedge for squeezing over.

CRISP GNOCCHI WITH BRUSSELS SPROUTS AND BROWN BUTTER



Crisp Gnocchi With Brussels Sprouts and Brown Butter image

For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better.

Provided by Ali Slagle

Categories     dinner, easy, lunch, quick, weekday, pastas, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
1 lemon
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes
1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons unsalted butter, sliced into 6 pieces
1/2 teaspoon honey
Freshly grated Parmesan, for serving

Steps:

  • Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)
  • In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
  • In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.

Tips:

  • For the best results, use fresh chicken thighs. Boneless, skinless chicken thighs are a good choice because they are tender and flavorful.
  • If you don't have chicken thighs, you can use chicken breasts instead. However, chicken breasts can be drier than chicken thighs, so you may need to adjust the cooking time.
  • Gnocchi is a type of Italian pasta made from potato dough. Gnocchi can be found in the refrigerated pasta section of most grocery stores.
  • If you can't find gnocchi, you can use another type of pasta, such as penne or macaroni.
  • Browned butter is a type of butter that has been cooked until it turns brown and nutty. Browned butter adds a rich, flavorful taste to dishes.
  • To make browned butter, simply melt butter in a saucepan over medium heat. Cook the butter, swirling the pan occasionally, until it turns golden brown and smells nutty.
  • Serve the chicken gnocchi with browned butter immediately. The gnocchi will be at its best when it is hot and saucy.

Conclusion:

Chicken gnocchi with browned butter is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, the gnocchi is soft and pillowy, and the browned butter adds a rich, nutty taste. This dish is sure to be a hit with your family and friends.

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