Tuscan Chicken Gnocchi

Name: Tuscan Chicken Gnocchi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 medium shallot; 3 cloves garlic; 1/2 cup drained oil-packed sun-dried tomatoes (2 1/2 ounces); 1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated); 1 1/2 pounds boneless, skinless chicken thighs (about 6); 1 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, plus more for serving; 2 tablespoons olive oil, divided; 1 tablespoon all-purpose flour; 2 cups whole or 2% milk, plus more as needed; 1 pound shelf-stable potato gnocchi; 3 packed cups baby spinach (about 3 ounces)

6 steps

Prep:15minCook:25min

This Tuscan chicken gnocchi is a one-pan meal inspired by the popular recipe for Tuscan chicken. Boneless chicken thighs are used in place of mild-mannered breasts, and they’re partnered with a package of store-bought gnocchi and cooked in a creamy-yet-light sun-dried tomato sauce. A few handfuls of fresh spinach and some grated Parm round things out to make it a complete meal. Best of all, it requires basic ingredients and about 20 minutes of cooking, plus there’s ample room for substitutions.

Updated at: Thu, 29 Aug 2024 03:14:43 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories392.7 kcal (20%)

Total Fat14.1 g (20%)

Carbs33.4 g (13%)

Sugars4.7 g (5%)

Protein30.2 g (60%)

Sodium696.5 mg (35%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1shallot

medium

3cloves garlic

½ cupoil-packed sun-dried tomatoes

drained

1 ounceParmesan cheese

1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated

1.5 poundsboneless skinless chicken thighs

1 teaspoonkosher salt

divided

½ teaspoonblack pepper

freshly ground, plus more for serving

2 tablespoonsolive oil

divided

1 tablespoonall-purpose flour

2 cupswhole milk

or 2%, plus more as needed

1 poundpotato gnocchi

shelf-stable

3 cupsbaby spinach

Instructions

Step 1

Finely dice 1 medium shallot (about 1/4 cup). Mince 3 garlic cloves. Thinly slice 1/2 cup drained oil-packed sun-dried tomatoes. Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) if needed, or measure out 1/3 cup store-bought grated.

Step 2

Pat 1 1/2 pounds boneless, skinless chicken thighs dry with paper towels. Season all over with 1/2 teaspoon of the kosher salt and 1/2 teaspoon black pepper.

Step 3

Heat 1 tablespoon of the olive oil in a 12-inch cast iron or high-sided nonstick skillet over medium-high heat. Add the chicken in a single layer and cook until deeply browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 5 minutes per side. Transfer the chicken to a plate.

Step 4

Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the shallot, garlic, sun-dried tomatoes, and remaining 1/2 teaspoon kosher salt. Cook until fragrant, about 1 minute. Sprinkle 1 tablespoon all-purpose flour evenly over the tomato mixture and cook until the flour begins to brown, 30 seconds to 1 minute. Add 2 cups whole or 2% milk and bring to a rapid simmer, stirring regularly.

Step 5

Add 1 pound shelf-stable potato gnocchi (breaking the gnocchi apart if needed). Cook, stirring frequently, until the sauce is reduced slightly and thickened and the gnocchi is tender, about 3 minutes. Remove the skillet from the heat.

Step 6

Add the Parmesan and 3 packed cups baby spinach. Stir until the cheese melts and the spinach wilts. If the sauce gets too thick, add more milk 1 tablespoon at a time until you reach the desired consistency. Nestle the chicken into the gnocchi mixture, and add any accumulated juices on the plate, before serving.

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