Creamy Tuscan Chicken with Gnocchi

Updated at: Sun, 24 Nov 2024 10:35:10 GMT

Step 1

Toss the chicken with 2 Tbsp (15g) cornstarch until coated. Dust off excess.

Step 2

Heat a 12" non-stick skillet over medium-high heat. Add the butter and the oil. Once the butter and oil are sizzling, slowly add each piece of chicken and cook for a few minutes until the chicken is golden brown, then flip.

Step 3

Continue to cook until the other side is browned. Don't worry about cooking the chicken all the way through at this stage, you'll do that in a later stage.

Step 4

Once browned, transfer the chicken with a slotted spoon to a clean plate. Leaving the drippings in the pan.

Step 5

Set a pot of salted water to boil for the Gnocchi.

Step 6

Deglaze the chicken pan with white wine. Simmer until it's reduced by 1/3. Then add the chicken stock, the sundried tomatoes, tomato paste, Italian Seasoning, and the garlic.

Step 7

Add the chicken back in and simmer until the chicken is cooked through and the sauce starts to slowly come up to a boil.

Step 8

Then in a small bowl mix the remaining 2 Tbsp of cornstarch (15g) with 2 Tbsp (30ml) of very cold water. Slowly add this mixture to the sauce, whisking as you go, thickening the sauce. If your sauce gets too thick, add more chicken stock or you can also add a ladle or two of the starchy pasta water too.

Step 9

Then add the heavy cream, and the parmesan cheese. whisk to combine and then add the baby spinach, whisking until it starts to wilt. Taste it for seasoning and add salt and pepper if desired.

Step 10

Set sauce aside, taking it off the heat.

Step 11

Cook the Gnocchi for 5-8 minutes. Drain it and add the cooked gnocchi to the skillet to coat them with the sauce.

Step 12

Serve skillet-to-table or transfer to a platter and serve with grated parmesan cheese and red pepper flakes if desired.

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