Asiago Chicken Gnocchi (Print Version)
# Ingredients:
01 -
3 chicken breasts (1 1/2 pounds), pounded.
02 -
1/2 teaspoon kosher salt.
03 -
1/4 teaspoon black pepper.
04 -
5 tablespoons unsalted butter, divided.
05 -
1 medium shallot, diced.
06 -
1 teaspoon minced garlic.
07 -
3 tablespoons all-purpose flour.
08 -
2 cups chicken broth.
09 -
1/2 cup half-and-half.
10 -
16 ounces potato gnocchi, uncooked.
11 -
2 cups fresh baby spinach.
12 -
1/2 cup Asiago cheese, grated.
13 -
Fresh parsley for garnish.
# Instructions:
01 -
Season chicken with salt and pepper. Cook in 2 tablespoons butter 8-10 minutes until 165°F. Remove and cover.
02 -
Cook shallot in remaining butter until soft. Add garlic, then flour. Gradually whisk in broth until thickened.
03 -
Add half-and-half and gnocchi. Cook 5-7 minutes until gnocchi is tender.
04 -
Stir in spinach and Asiago until wilted and melted. Top with chicken and parsley.
# Notes:
01 -
Pound chicken for even cooking.
02 -
Gnocchi cooks directly in sauce for more flavor.