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Easy Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce photo

Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce

Comforting gnocchi tossed with grilled chicken in a creamy roasted red pepper sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 5 servings
Ingredients Equipment Method Notes

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 vegetable 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 fresh basil chopped

Equipment

  • Large Skillet
  • Food processor or blender
  • Large Pot
  • Knife
  • Cutting Board
  • Measuring cups and spoons

Method
 

  1. Prepare the gnocchi according to the package directions; set aside once cooked and drained.
  2. Heat 2 teaspoons olive oil in a large skillet over medium-high heat.
  3. Add the minced shallots and garlic and sauté 2–3 minutes, until softened.
  4. 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.
  5. Pour the pepper purée back into the skillet and bring to a simmer over medium heat.
  6. 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.
  7. Add the baby spinach and cook 4–5 minutes, until wilted.
  8. Combine the cooked gnocchi and sliced grilled chicken with the sauce in the skillet and toss to coat evenly.
  9. 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.