Ingredients
Chicken and Stock
- 2 small uncooked chicken breasts, approx 360g (12.7oz)
- 3.5 cups (840ml) chicken stock (low sodium)
Sauce
- 1 shallot, finely diced
- 2 cloves garlic, minced
- ½ cup (120ml) 2% milk
- ½ tablespoon lemon juice
- 175g laughing cow light (or light cream cheese)
- ½ tablespoon cornstarch
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1 teaspoon onion powder
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
Main Dish
- 500g (17.5oz) potato gnocchi (dry, vacuum-packed)
- 60g (2.2oz) grated cheddar cheese (not pre-grated) or Red Leicester
Other
- Olive oil spray
- Salt and black pepper to taste
- Fresh chopped parsley (or chopped spring onions or chives) for garnish
Instructions
- Poach the Chicken: Place the chicken breasts in a saucepan and fully submerge them in 2 cups (480ml) of the chicken stock. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes until fully cooked. Remove the chicken from the liquid, let it cool slightly, then slice it into bite-sized pieces. Reserve the poaching stock if desired for the sauce, ensuring you use 360ml total.
- Prepare the Pan: While the chicken cooks, spray a non-stick frying pan with olive oil spray and heat over medium-high heat to prepare for sautéing the shallots.
- Cook the Shallots: Add the finely diced shallot to the pan and fry until softened and lightly golden, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic cloves and fry for 30 seconds to release their aroma without burning.
- Make the Sauce: To the pan, add the remaining 1.5 cups (360ml) chicken stock, ½ cup milk, ½ tablespoon lemon juice, dried parsley, dried chives, onion powder, dried dill, garlic powder, and the laughing cow cheese. Whisk continuously until the cheese fully melts and the sauce is smooth with no lumps.
- Thicken the Sauce: Mix the cornstarch with a couple of tablespoons of water until smooth. Slowly stir this slurry into the sauce while whisking to help thicken it.
- Combine Chicken and Gnocchi: Add the poached, sliced chicken and uncooked gnocchi to the pan. Bring to a boil, then reduce to medium heat and let simmer for 5 minutes until the gnocchi is tender and the sauce has thickened to a creamy consistency. Adjust seasoning with salt and black pepper as necessary.
- Grill the Cheese: Transfer the gnocchi mixture to an ovenproof dish. Top evenly with the grated cheddar cheese. Place under a preheated grill (broiler) for 2-3 minutes until the cheese is melted and lightly golden.
- Garnish and Serve: Sprinkle the dish with fresh chopped parsley or your choice of spring onions or chives for a fresh finish. Serve hot and enjoy your creamy chicken gnocchi!
Notes
- You can use the poaching stock for the sauce, just be sure the total stock amount is 360ml for proper consistency.
- If the sauce is not thickening, increase the heat slightly during simmering.
- Use freshly grated cheddar for better melting compared to pre-grated varieties.
- For a dairy-free version, substitute cream cheese and cheddar with plant-based alternatives.
- Gnocchi cooking time can vary slightly by brand; ensure they are tender before removing from heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American