Dinner | Main Dishes | One-Pot
Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce
There are meals that feel like a warm hug—comforting, bright, and effortless—and this Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce is exactly that. Tender potato-cheese gnocchi, smoky sliced grilled chicken, and a silky roasted red pepper sauce come together in under 30 minutes for a weeknight dinner that tastes like something you’d order at a cozy trattoria. It’s rich without being heavy, colorful on the plate, and easy enough for a busy evening.
Why you’ll love this dish
- Speedy: The DeLallo Potato Cheese Italian Gnocchi Kit cooks up quickly so dinner is ready fast.
- Balanced: Protein from grilled chicken, carbs from gnocchi, and bright vegetables in the sauce make a satisfying meal.
- Versatile: Use store-bought roasted red peppers to keep prep minimal, and swap spinach for other greens if you like.
- Comfort with a fresh twist: The cream and Pecorino Romano give richness while basil and spinach keep the flavors lively.
Ingredients
- 1 pound cooked grilled chicken breast, sliced thin
- 1 package DeLallo Potato Cheese Italian Gnocchi Kit
- 2 teaspoons olive oil
- 1/4 cup shallots, minced
- 3 cloves garlic, minced
- 2 12 ounce jars roasted red peppers in water, drained
- 1/2 cup broth, veggie or chicken
- 1/2 teaspoon kosher salt
- fresh black pepper, to taste
- 1/4 cup half and half cream
- 1/4 cup Pecorino Romano, plus more for serving
- 2 cups baby spinach
- 1/4 cup chopped fresh basil
Make-ahead & storage tips
- Grill or roast the chicken earlier in the day and refrigerate. Reheat gently in the sauce to maintain moisture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth if needed to loosen the sauce.
- The sauce can be made in advance and kept chilled for up to 2 days. Rewarm and stir in cooked gnocchi and chicken just before serving.
Equipment
- Large pot for cooking gnocchi
- Large skillet or sauté pan with lid
- Blender or immersion blender
- Cutting board and knife
- Tongs or slotted spoon
Step-by-step instructions
- Prepare the gnocchi: Bring a large pot of salted water to a rapid simmer. Cook the DeLallo Potato Cheese Italian Gnocchi Kit according to package directions until the gnocchi float and are tender, about 2–3 minutes. Use a slotted spoon to transfer the cooked gnocchi to a bowl and set aside. Reserve about 1/2 cup of the cooking water in case you want to thin the sauce later.
- Warm the oil and soften shallots: In a large skillet over medium heat, add 2 teaspoons olive oil. When the oil shimmers, add 1/4 cup minced shallots and sauté, stirring occasionally, until translucent and soft, about 2–3 minutes.
- Add garlic: Add 3 cloves minced garlic to the skillet and cook, stirring, for 30–45 seconds until fragrant but not browned.
- Prepare the roasted red pepper purée: While the shallots and garlic cook, place the drained peppers from the two 12 ounce jars into a blender. Add 1/2 cup broth (vegetable or chicken), 1/2 teaspoon kosher salt, and a few grinds of fresh black pepper. Blend until smooth. If using an immersion blender, combine peppers, broth, salt, and pepper in the skillet and purée directly until smooth.
- Combine and simmer the sauce: Pour the roasted red pepper purée into the skillet with the softened shallots and garlic. Stir to combine and bring the sauce to a gentle simmer over medium-low heat. Let it simmer for 3–4 minutes to allow flavors to meld.
- Finish the sauce: Stir 1/4 cup half and half cream into the red pepper sauce, then sprinkle in 1/4 cup Pecorino Romano and stir until the cheese melts and the sauce becomes creamy. Taste and adjust seasoning with more kosher salt or fresh black pepper if needed. If the sauce is too thick, stir in up to a few tablespoons of the reserved gnocchi cooking water to reach your desired consistency.
- Add the spinach and basil: Fold in 2 cups baby spinach and 1/4 cup chopped fresh basil. Cook just until the spinach wilts, about 1–2 minutes, stirring so the greens incorporate evenly into the sauce.
- Incorporate the gnocchi: Add the cooked gnocchi to the skillet and gently toss to coat each piece with the roasted red pepper sauce. Warm the gnocchi in the sauce for 1–2 minutes so they absorb some of the flavor. If needed, add a splash of reserved cooking water to loosen the sauce for even coating.
- Add the grilled chicken: Stir in 1 pound sliced cooked grilled chicken breast and warm through for 1–2 minutes, until the chicken is heated and integrated with the gnocchi and sauce. Taste and adjust seasoning one last time.
- Plate and serve: Divide the gnocchi and grilled chicken among plates or shallow bowls. Sprinkle additional Pecorino Romano over each serving and finish with a few extra basil leaves if desired. Serve immediately.
Serving suggestions
- Offer a simple green salad dressed with lemon vinaigrette to cut the richness of the sauce.
- Serve with crusty bread to mop up any leftover sauce.
- Pair with a light white wine or a sparkling water with lemon for a refreshing contrast.
Flavor notes and swaps
- If you prefer a smokier sauce, use jarred smoked roasted red peppers. They add an extra layer of depth.
- For a lighter version, swap half and half cream for a dairy-free alternative of similar richness, and reduce the Pecorino Romano slightly or use a plant-based hard cheese.
- To make this even easier, use pre-cooked rotisserie-style chicken and slice it thinly before adding to the sauce.
Why this version works
This Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce leans on store-bought conveniences—like roasted red peppers and a gnocchi kit—so you can achieve complex flavor without a long ingredient list. The roasted peppers provide bright, smoky sweetness, the half and half and Pecorino Romano bring richness and depth, and the spinach and basil round everything with fresh, herbaceous notes. Sliced grilled chicken gives the dish substance while keeping the components light and clean.
Notes on ingredient choices
- Use a good-quality jar of roasted red peppers packed in water for bright flavor and minimal oiliness.
- The DeLallo Potato Cheese Italian Gnocchi Kit cooks quickly and has a tender texture that pairs beautifully with the sauce.
- Pecorino Romano adds a salty, tangy finish; feel free to add a bit more at the table for individual taste.
Final thoughts
If you want a weeknight recipe that feels special without requiring a lot of effort, this Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce is a perfect pick. It hits the comfort-food notes while staying bright and balanced, and the method keeps the hands-on work minimal. Once you try it, this will likely become one of your fast favorites for busy evenings, casual dinner parties, or anytime you want a cozy, flavorful plate.
Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce
Comforting gnocchi tossed with grilled chicken in a creamy roasted red pepper sauce.
Ingredients
Equipment
Method
- Prepare the gnocchi according to the package directions; set aside once cooked and drained.
- Heat 2 teaspoons olive oil in a large skillet over medium-high heat.
- Add the minced shallots and garlic and sauté 2–3 minutes, until softened.
- Transfer the shallots and garlic to a food processor or blender with the drained roasted red peppers and 1/2 cup broth; purée until smooth.
- Pour the pepper purée back into the skillet and bring to a simmer over medium heat.
- Stir in 1/4 cup half and half, 1/4 cup Pecorino Romano, 1/2 teaspoon kosher salt, and fresh black pepper; cook until heated through.
- Add the baby spinach and cook 4–5 minutes, until wilted.
- Combine the cooked gnocchi and sliced grilled chicken with the sauce in the skillet and toss to coat evenly.
- Stir in the chopped fresh basil, divide among bowls, and serve with extra Pecorino if desired.
Notes
- Use store-bought roasted red peppers for convenience.
- Drain peppers well to avoid a thin sauce.
- Adjust salt and pepper to taste after adding cheese.
- Cook gnocchi just until they float for best texture.
