Creamy Sun Dried Tomato Chicken Gnocchi : Creamy Sun-Dried Tomato Chicken Gnocchi are incredibly filling, easy to make, and cozy. In twenty minutes, your dinner table will have these succulent chicken tenders accompanied by a creamy sauce made from sun-dried tomatoes and gnocchi.
This dish satisfies every craving. It’s served atop fluffy tiny pillows of gnocchi and is rich, creamy, and full of succulent chicken. Since the night I cooked it, I’ve been dreaming about this supper, and I know you’ll all feel the same way.
This meal gains a great deal of depth and earthy flavor from the addition of sun-dried tomatoes. Although you could create your own at home, why would you? Store-bought is as effective and guarantees that dinner will be ready in a Flash.
Creamy Sun Dried Tomato Chicken Gnocchi
Ingredients
- 1 pound gnocchi (uncooked)
- 1 tablespoon oil from sun dried tomatoes
- 1 tablespoon butter (unsalted)
- 1 pound chicken tenders
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 3 cloves garlic (minced)
- 7 ounce sun dried tomatoes (drained and chopped, keep oil)
- 1½ cups milk (I used 3.25 %)
- ½ cup half and half
- ½ cup Parmesan cheese
- 1 tablespoon cornstarch
- 2 tablespoons milk
- 1 tablespoon fresh parsley (chopped)
Instructions
Follow the instructions on the package to cook the gnocchi. After draining, set away. Pour the oil into a small bowl from the container of sun-dried tomatoes. Save this for the recipe.
Heat the butter and sun-dried tomato oil in a big skillet over medium-high heat. Season the chicken tenders with salt and pepper after adding them to the skillet. Cook until the chicken is softly golden brown on both sides and no longer pink within. After moving the chicken to a platter, set it aside.
Add more sun-dried tomato oil to your skillet if it needs it. Sun-dried tomatoes and garlic should be added to a skillet and sautéed for two to three minutes, or until the garlic is fragrant and aromatic.
To the skillet, add the half-and-half, parmesan cheese, and one cup of milk. Stir the cornstarch into the two tablespoons of milk in a small bowl and pour it into the skillet as well. Whisk or stir into sauce. As the cornstarch begins to bubble, the sauce will start to thicken. Simmer for one minute or so.
Return the chicken to the skillet and stir in the gnocchi. Serve the chicken warm, garnished with parsley and drizzling some of the sauce over it.
NOTE
Sun-dried tomatoes are typically found in the same aisle as olives and are packaged in jars.
You can find half and half in the dairy department of your local grocery store, close to the milk and cream. Whole milk and light cream are combined in equal amounts to make half and half. It contains 10–12% fat on average.
This dish keeps for three to four days in the refrigerator when kept in an airtight shallow container. Just remember to let it cool completely before putting it in the refrigerator.
This dish also freezes wonderfully! Simply wait to add the gnocchi until right before serving. When completely cold, freeze the dish in a small, airtight container. Permit to thaw overnight in the fridge before heating back up on the stove top and incorporating your gnocchi.
Nutrition Information
- Serving: 1serving
- Calories: 622kcal (31%)
- Carbohydrates: 78g (26%)
- Protein: 45g (90%)
- Fat: 17g (26%)
- Saturated Fat: 9g (56%)
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5gTrans Fat: 0.2g
- Cholesterol: 107mg (36%)
- Sodium: 990mg (43%)
- Potassium: 2382mg (68%)
- Fiber: 9g (38%)
- Sugar: 25g (28%)
- Vitamin A: 990IU (20%)
- Vitamin C: 27mg (33%)
- Calcium: 387mg (39%)
- Iron: 9mg (50%)
