Homemade Asiago Chicken & Gnocchi
Indulge in a restaurant-quality meal at home with this Asiago Chicken & Gnocchi, a 30-minute masterpiece that features golden-brown seared chicken and pillowy potato gnocchi. The dish is bathed in a luxurious, velvety cream sauce infused with sharp Asiago cheese, which perfectly lacquers every bite.
Ingredients
- 1.5 lbs chicken breasts sliced into thick strips
- 1 lb potato gnocchi
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Asiago cheese
- 3 cloves garlic minced
- 2 tbsp olive oil
- ¼ cup fresh parsley chopped
- Salt and black pepper to taste
Instructions
- Sear: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear for 5–6 minutes per side until golden brown. Remove and set aside.
- Base: In the same skillet, sauté garlic for 1 minute until fragrant. Whisk in the chicken broth and heavy cream.
- Simmer: Stir in the gnocchi and bring to a gentle simmer for 3–4 minutes until they are tender.
- Cheese: Reduce heat to low and stir in the grated Asiago cheese until melted and the sauce is thick and glossy.
- Combine: Return the chicken to the pan and toss until thoroughly coated and warmed through.
- Serve: Garnish with fresh parsley and serve immediately.