Irresistible Creamy Crack Chicken Gnocchi Recipe

The moment you take a bite of this creamy crack chicken gnocchi, your taste buds will perform a little dance party. Imagine tender potato dumplings enveloped in a velvety sauce that makes even the most mundane day feel like a special occasion. The aroma wafting through your kitchen will have your neighbors wondering what magic is happening behind closed doors.

This dish has a special place in my heart; it’s perfect for cozy family dinners and spontaneous gatherings. I remember the first time I served it at a potluck; friends kept asking for the “secret ingredient.” Spoiler alert: it’s love—oh, and maybe some cream and garlic too! You can’t help but anticipate an explosion of flavors with every forkful.

I once served this dish at a family gathering, and my cousin declared it “better than dessert,” which is saying something coming from a dessert fanatic!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Gnocchi: Buy fresh or frozen gnocchi for the best texture; they cook quickly and soak up sauces beautifully.
• Boneless Chicken Thighs: They stay juicy and tender; feel free to use breasts if you prefer leaner meat.
• Heavy Cream: Adds richness to the sauce; don’t skimp on this one; your taste buds will thank you.
• Garlic: Fresh minced garlic provides an aromatic kick; opt for cloves over powder for better flavor.
• Chicken Broth: Use low-sodium broth to control saltiness while adding depth to the sauce.
• Parmesan Cheese: Freshly grated for optimal melting; it gives the dish that irresistible cheesy flavor.
• Fresh Herbs (like parsley or thyme): For garnish; they add freshness and color that brightens up the plate.
• Olive Oil: A splash helps brown the chicken perfectly before mixing in all those amazing flavors.
• Salt & Pepper: Essential seasonings that bring all flavors together; adjust according to personal taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Chicken: Start by heating olive oil in a large skillet over medium heat. Season boneless chicken thighs with salt and pepper before adding them to the hot skillet. Cook until golden brown on both sides.

Add Garlic and Broth: Once the chicken is browned, add minced garlic to the skillet. Sauté until fragrant—around 30 seconds—then pour in the chicken broth. Scrape any lovely brown bits from the pan for extra flavor.

Create the Sauce: Lower the heat and stir in heavy cream along with freshly grated Parmesan cheese. Mix everything together until smooth. Let it simmer gently while stirring occasionally until slightly thickened.

Cook Gnocchi Separately: Meanwhile, cook gnocchi according to package instructions in boiling salted water. They are done when they float to the top—about 2-3 minutes usually works wonders!

Toss Everything Together: Drain cooked gnocchi and carefully add them into the creamy sauce mixture in your skillet. Stir gently to coat each piece of gnocchi evenly with that luscious sauce.

Add Fresh Herbs and Serve!: Finish by garnishing your creation with chopped fresh herbs like parsley or thyme for extra flair. Serve immediately while it’s warm and inviting!

Now you’ve created an incredible dish that’s bound to become a family favorite! Enjoy every rich bite of that creamy crack chicken gnocchi—you deserve it!

Perfecting the Cooking Process

Start by cooking the chicken in a skillet until golden brown. While it cooks, boil gnocchi until they float, then prepare your creamy sauce to combine everything seamlessly.

Add Your Touch

Feel free to swap out the chicken for turkey or even mushrooms for a vegetarian option. Experimenting with different herbs can also elevate the flavor profile of this dish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of cream if needed to revive its creamy texture.

In my kitchen, this creamy crack chicken gnocchi has become a family favorite. The smiles and satisfied bellies make every effort worth it!

FAQ

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works perfectly; just adjust cooking time as needed.

What can I substitute for heavy cream?

For a lighter option, you can use half-and-half or coconut milk instead.

How long does this dish last in the fridge?

It stays fresh in an airtight container for about three days when stored properly.

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Creamy Crack Chicken Gnocchi

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• Author: Mark Taylor
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Creamy Crack Chicken Gnocchi is a comforting dish featuring tender gnocchi in a rich, creamy sauce, perfect for family dinners or cozy gatherings.

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Ingredients

• Fresh or frozen gnocchi
• Boneless chicken thighs
• Heavy cream
• Garlic
• Chicken broth
• Parmesan cheese
• Fresh herbs (parsley or thyme)
• Olive oil
• Salt & pepper

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Instructions

1. Heat olive oil in a large skillet over medium heat. Season boneless chicken thighs with salt and pepper, then cook until golden brown on both sides.
2. Add minced garlic to the skillet and sauté for 30 seconds. Pour in chicken broth and scrape up any browned bits.
3. Lower the heat, stir in heavy cream and Parmesan cheese, mixing until smooth. Let it simmer until slightly thickened.
4. Cook gnocchi according to package instructions until they float (about 2-3 minutes). Drain and add to the skillet with the creamy sauce.
5. Toss gently to coat each piece of gnocchi, then garnish with fresh herbs and serve immediately.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Skillet
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 550
• Sugar: 2g
• Sodium: 700mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 1g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 110mg

Keywords: Substitute turkey or mushrooms for a different protein option. Experiment with various herbs like basil or oregano for added flavor. For extra brightness, add a splash of lemon juice before serving.