Best 3 Gnocchi And Chicken With Roasted Garlic And Gorgonzola Cream Recipes
Indulge in a culinary journey with our delectable Gnocchi and Chicken with Roasted Garlic and Gorgonzola Cream. This dish tantalizes your taste buds with its symphony of flavors and textures. Tender gnocchi and succulent chicken are enveloped in a luscious sauce made from roasted garlic and creamy Gorgonzola cheese.
For those seeking a vegetarian indulgence, our Gnocchi with Creamy Pesto Sauce and Cherry Tomatoes offers a delightful twist. The pillowy gnocchi is coated in a vibrant pesto sauce, bursting with the freshness of basil, pine nuts, and Parmesan cheese. Juicy cherry tomatoes add a touch of sweetness and acidity, creating a harmonious balance of flavors.
For pasta lovers, our Creamy Pesto Pasta with Grilled Chicken and Vegetables offers a satisfying and wholesome meal. Tender pasta is tossed in a rich pesto sauce, complemented by succulent grilled chicken and an array of colorful vegetables. This dish is a symphony of flavors and textures, sure to satisfy even the most discerning palates.
Lastly, our Creamy Pesto Chicken Pasta with Arugula and Sun-Dried Tomatoes presents a delightful combination of flavors and textures. Succulent chicken and al dente pasta are enveloped in a creamy pesto sauce, while arugula and sun-dried tomatoes add a peppery and tangy twist. This dish is a feast for both the eyes and the palate.
BAKED GNOCCHI WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
CREAMY CHICKEN AND GNOCCHI
Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.
Provided by Chungah Rhee
Categories entree
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan. Place into oven and bake until bubbly, about 10-12 minutes. Serve immediately.
ROSEMARY-GARLIC ROASTED CHICKEN AND GNOCCHI
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
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.
Tips:
- Use fresh garlic: Roasting garlic mellows its flavor and adds a delicious nutty sweetness to the dish. Fresh garlic is essential for the best flavor.
- Don't overcrowd the pan: When roasting the garlic, make sure to spread the cloves out in a single layer so that they roast evenly.
- Roast the garlic until it is golden brown: This will take about 20-25 minutes. The roasted garlic should be soft and spreadable.
- Use a good quality gorgonzola cheese: The flavor of the gorgonzola cheese is key to this dish. Look for a cheese that is creamy and flavorful.
- Cook the chicken until it is cooked through: The chicken should be cooked through but still juicy. Cook it over medium heat so that it doesn't overcook.
- Add the gorgonzola cream sauce and roasted garlic to the chicken and gnocchi: Stir to combine and heat through. Serve immediately.
Conclusion:
This gnocchi and chicken with roasted garlic and gorgonzola cream is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted garlic adds a delicious nutty sweetness to the dish, and the gorgonzola cream sauce is rich and flavorful. The chicken is cooked until it is cooked through but still juicy, and the gnocchi is light and fluffy. This dish is sure to please everyone at the table.
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