Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce
A comforting gnocchi dish tossed with sliced grilled chicken and a creamy roasted red pepper sauce.
Servings: 5 servings
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
- 1/4 cup Pecorino Romano plus more for serving
- 2 cups baby spinach
- 1/4 cup fresh basil chopped
Instructions
- Prepare the gnocchi according to the package directions and set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the minced shallots and garlic to the skillet and sauté 2–3 minutes until softened.
- Transfer the softened shallots and garlic to a food processor or blender with the drained roasted red peppers and the broth; blend until smooth.
- Pour the pepper puree back into the skillet and bring to a gentle boil over medium heat.
- Stir in the half and half, Pecorino Romano, kosher salt, and black pepper and heat until warmed through.
- Add the baby spinach and cook, stirring, until wilted, about 4–5 minutes.
- Toss the cooked gnocchi and sliced grilled chicken into the skillet with the sauce and stir to combine and heat through.
- Stir in the chopped fresh basil, divide among bowls, and serve with extra Pecorino if desired.
Equipment
- Large Skillet
- food processor or blender
- Large Pot
- Knife
- Cutting Board
- Colander
Notes
- Use drained jarred roasted red peppers for best texture.
- Slice chicken thinly for even distribution.
- Adjust salt and pepper to taste before serving.
- Blend sauce until smooth for a silky texture.