One Pan Chicken Gnocchi Recipe 

This creamy chicken gnocchi uses store-bought gnocchi and cooks in one skillet with chicken, vegetables, and sauce. This adaptable dish is ideal for using up most vegetable waste. 


Chicken – 1 teaspoon butter – 2 teaspoons olive oil – 2 (8 ounce) skinless, boneless chicken breast – 1 teaspoon Italian seasoning – salt and freshly ground black pepper to taste Gnocchi – 2 teaspoons butter – 1 pound gnocchi Vegetable – 2 cups bite-sized broccoli floret – 1 zucchini, sliced into thin ribbon – 1 yellow squash, cut into half moon – 1/2 cup quartered mushroom – 1/4 teaspoon Italian seasoning – 2 cloves garlic, minced – 1/4 cup diced red bell pepper Cream Sauce – 2 teaspoons butter – 2 tablespoons minced shallot (about 1 shallot) – 1 cup chicken broth – 3/4 cup half-and-half – 1/4 cup heavy cream – 2 tablespoons all-purpose flour – 1 tablespoon lemon juice, or more to taste

Heat oil and butter in a big skillet on medium. Cut chicken breasts in half horizontally for skinny breasts. Add spices.  


Cook chicken in skillet for 4 minutes until golden brown on both sides. Keep chicken warm on a dish.  

In same skillet, melt butter. Season gnocchi with salt and pepper. Cook 6–7 minutes until gnocchi is golden. Take gnocchi to a bowl.  

Season broccoli, zucchini, squash, mushrooms, and bell pepper with Italian seasoning. Sauté vegetables for 5–7 minutes, depending on thickness, until crisp and tender. 

Add minced garlic in the last 45 seconds and sauté until fragrant. Transfer vegetables to gnocchi bowl. In same skillet, melt 2 tablespoons butter and sauté shallot for 3 minutes until mellow and aromatic.  

Add chicken broth, half-and-half, and heavy cream. Cook flour until thickened, about 3 minutes, whisking to avoid lumps. Add lemon juice to taste.  

Add cooked chicken to gnocchi, veggies, and cream sauce.  

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