crack chicken gnocchi (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 small uncooked chicken breasts (approx. 360g or 12.7oz)
02 -
3.5 cups (840ml) low sodium chicken stock
03 -
75g lean smoked back bacon, diced small (fat removed)
04 -
1 shallot, finely diced
05 -
2 cloves garlic, minced
06 -
1/2 cup (120ml) 2% milk
07 -
1/2 tablespoon lemon juice
08 -
175g Laughing Cow Light or light cream cheese
09 -
1/2 tablespoon cornstarch
10 -
1 teaspoon dried parsley
11 -
1 teaspoon dried chives
12 -
1 teaspoon onion powder
13 -
1/2 teaspoon dried dill
14 -
1/2 teaspoon garlic powder
15 -
500g potato gnocchi (vacuum-packed)
16 -
60g cheddar cheese, grated (or Red Leicester)
17 -
Olive oil spray
18 -
Salt and black pepper, to taste
19 -
Fresh chopped parsley, spring onions, or chives (for garnish)
# Instructions:
01 -
Place chicken breasts in a saucepan with 2 cups (480ml) of stock. Bring to a boil, then simmer for 10–12 minutes until cooked. Let cool slightly, slice, and set aside.
02 -
Spray a nonstick frying pan with olive oil and cook bacon until golden and crisp. Remove and set aside.
03 -
In the same pan, spray more oil, sauté shallots until golden, then add minced garlic and cook for 30 seconds.
04 -
Add remaining stock (1.5 cups), milk, lemon juice, herbs, seasonings, and cheese to pan. Whisk until smooth. Mix cornstarch with water, then stir it into the sauce.
05 -
Add sliced chicken and uncooked gnocchi to the pan. Bring to a boil and simmer for 5 minutes until gnocchi is cooked and sauce is thickened.
06 -
Transfer to oven-safe dish, top with grated cheddar, and broil for 2 minutes until melted and lightly golden.
07 -
Top with crispy bacon and chopped parsley, spring onions, or chives. Serve hot.
# Notes:
01 -
Gnocchi should be vacuum-packed and uncooked when added.
02 -
Cheese should be freshly grated for best melting quality.
03 -
Sauce may not thicken if heat is too low; ensure it's bubbling.