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This Asiago Chicken Gnocchi has become my signature comfort food dish when I want to impress without spending hours in the kitchen. The creamy sauce hugs each pillowy gnocchi perfectly while the tender chicken and wilted spinach create a restaurant-quality meal right at home.
I first created this dish when my Italian mother-in-law was visiting. She watched skeptically as I combined these ingredients but ended up asking for the recipe before heading home. Now it's requested at every family gathering.
Ingredients
- Boneless skinless chicken breasts: Pounded to even thickness ensures quick and even cooking while maintaining juiciness
- Shallot: Provides a milder more elegant flavor than regular onions look for firm ones without soft spots
- Garlic: Adds essential aromatic flavor fresh cloves will provide the best taste
- All purpose flour: Creates the perfect thickness for the sauce without any lumps
- Chicken broth: Forms the savory base of the sauce use low sodium if watching salt intake
- Half and half: Gives creaminess without being too heavy like heavy cream would be
- Potato gnocchi: Pillowy little dumplings that cook right in the sauce absorbing all the flavors
- Fresh baby spinach: Wilts perfectly into the sauce adding color and nutrition select bright green crisp leaves
- Asiago cheese: Brings a nutty complex flavor that elevates this dish beyond ordinary seek aged Asiago for more intense flavor
- Butter: Creates richness throughout the dish European style butter contains more fat for extra flavor
Step-by-Step Instructions
- Prepare the Chicken:
- Pat chicken completely dry with paper towels to ensure proper browning. Season both sides thoroughly with salt and pepper. Melt butter until it just starts to foam then add chicken without overcrowding the pan. Cook undisturbed for full 4 minutes before flipping to develop golden crust. Use meat thermometer to confirm 165°F internal temperature for food safety.
- Create the Flavor Base:
- Add butter to the same pan capturing all those beautiful browned bits from cooking the chicken. Cook shallots slowly until they become translucent and begin to caramelize slightly around the edges. Add garlic only in the final minute to prevent burning which would create bitterness. This aromatic foundation builds incredible depth of flavor.
- Make the Roux:
- Sprinkle flour evenly over the shallot mixture using a whisk to incorporate completely. Continue cooking until it turns slightly golden and smells nutty about 60 seconds. This step cooks out the raw flour taste and creates the thickening power for your sauce. Keep whisking constantly to prevent any lumps from forming.
- Develop the Sauce:
- Pour chicken broth in slowly while vigorously whisking to incorporate the roux smoothly. Take your time adding liquid gradually ensures a silky texture without flour lumps. As you scrape the pan bottom you release caramelized flavor bits into your sauce. Allow the mixture to simmer until it coats the back of a spoon indicating proper thickness.
- Cook the Gnocchi:
- Add uncooked gnocchi directly into the simmering sauce along with half and half. The gnocchi will absorb flavor while cooking creating tender pillowy bites. Ensure all gnocchi is submerged and stir occasionally to prevent sticking. You know they're done when they float to the surface and have a tender texture when bitten.
- Finish the Dish:
- Gently fold in fresh spinach which will quickly wilt from the residual heat. Add Asiago cheese gradually while stirring to create a smooth consistent sauce. Return chicken to the pan nestling it into the creamy gnocchi mixture. The presentation looks most appealing with the golden chicken partially visible atop the creamy gnocchi.
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The Asiago cheese is really the star ingredient here. I discovered this after trying the recipe with parmesan and finding it good but not spectacular. When I switched to aged Asiago the nutty complexity transformed the entire dish elevating it from homemade to gourmet.
Customization Options
This recipe welcomes easy adaptations based on what you have available. Sun dried tomatoes add bright acidity and color while mushrooms create earthy depth. For a lighter version substitute milk for half and half and reduce butter by half. Those avoiding gluten can use cauliflower gnocchi found in many grocery freezer sections and cornstarch instead of flour for thickening.
Make Ahead Tips
While best enjoyed fresh this dish can be prepared partially ahead of time. Cook the chicken completely then refrigerate separately from the sauce base which can be prepared through the roux stage. When ready to serve reheat the sauce base add broth half and half and continue with the recipe. The entire completed dish can be refrigerated for up to three days though the sauce will thicken considerably during storage.
Serving Suggestions
Serve this creamy chicken gnocchi in shallow bowls that showcase all components. A simple arugula salad dressed with lemon vinaigrette provides perfect contrast to the rich flavors. For wine pairing choose a crisp Pinot Grigio or unoaked Chardonnay that complements the creamy sauce without overwhelming it. Warm crusty bread makes an excellent addition for soaking up every bit of the delicious sauce.
Frequently Asked Questions
- → Can I use pre-cooked chicken?
Yes, pre-cooked chicken works well. Simply add it to the dish at the end to warm through.
- → What can I substitute for Asiago cheese?
You can replace Asiago with Parmesan, Pecorino Romano, or Gruyère for a similar flavor profile.
- → Can I use frozen gnocchi?
Yes, frozen gnocchi can be used. Adjust cooking time as needed until they're tender.
- → Do I have to use spinach?
No, you can substitute spinach with kale, arugula, or omit it entirely based on preference.
- → Can this dish be made ahead of time?
Yes, prepare the components separately and combine them when ready to serve. Reheat gently to avoid overcooking.