This cozy, flavorful dinner brings pillowy gnocchi together with tender grilled chicken and a silky roasted red pepper sauce. It’s weeknight-friendly but feels special enough for guests. Bright basil and baby spinach finish the dish for freshness, and Pecorino Romano adds a savory, salty note that ties everything together.

Why you’ll love this recipe

This Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce comes together quickly using a convenient potato-cheese gnocchi kit, yet the sauce is rich and homemade-tasting. The roasted red peppers lend a sweet, smoky flavor, while shallots and garlic form a fragrant base. Adding sliced grilled chicken makes it a satisfying main course, and the cream plus cheese create a glossy, velvety texture that coats every bite.

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, veggie or chicken
1/2 teaspoon kosher salt
fresh black pepper, to taste
1/4 cup half and half cream
1/4 cup Pecorino Romano, plus more for serving
2 cups baby spinach
1/4 cup chopped fresh basil

Equipment

Large pot for boiling gnocchi
Large skillet or sauté pan
Blender or immersion blender
Tongs or slotted spoon
Chef’s knife and cutting board

Prep tips

Drain the roasted red peppers well and pat them dry so the sauce isn’t watery. Mince the shallots and garlic finely so they soften quickly in the pan. If your grilled chicken is cold from the fridge, let it sit while you prepare the sauce so it returns closer to room temperature before slicing thin.

Step-by-step Instructions

Bring a large pot of salted water to a boil. Cook the DeLallo Potato Cheese Italian Gnocchi Kit according to package instructions until the gnocchi float and are tender, then drain and set aside.
While the water heats, drain both jars of roasted red peppers and transfer the peppers to a blender. Add 1/2 cup broth, 1/2 teaspoon kosher salt, and a few grinds of fresh black pepper. Blend until smooth and set the vibrant red sauce aside.
Heat 2 teaspoons olive oil in a large skillet over medium heat. Add 1/4 cup minced shallots and sauté for 2–3 minutes, stirring frequently, until softened and translucent but not browned.
Add 3 cloves minced garlic to the skillet and cook for about 30–45 seconds, stirring constantly, until fragrant. Be careful not to let the garlic brown.
Pour the blended roasted red pepper sauce into the skillet with the shallots and garlic. Stir to combine and bring the sauce to a gentle simmer over medium-low heat.
Stir in 1/4 cup half and half cream and 1/4 cup Pecorino Romano. Continue to simmer the sauce for 3–4 minutes, stirring occasionally, until it thickens slightly and becomes glossy. Taste and adjust seasoning with additional kosher salt or fresh black pepper if needed.
Add 2 cups baby spinach to the sauce and stir until the spinach wilts, about 1–2 minutes. Then fold in 1/4 cup chopped fresh basil, reserving a bit of basil for garnish if desired.
Toss the cooked gnocchi into the skillet with the sauce, stirring gently so each piece is well coated. If the skillet is too crowded, combine gnocchi and sauce in the pot you used to cook the gnocchi.
Add 1 pound cooked grilled chicken breast, sliced thin, to the skillet. Stir gently to warm the chicken through and to distribute it evenly among the gnocchi. Cook for 2–3 minutes, just until the chicken is heated through.
Turn off the heat. Taste once more and add fresh black pepper or a pinch more Pecorino Romano if desired. Serve the gnocchi and chicken immediately, topped with additional Pecorino Romano and the reserved basil.

Serving suggestions

Plate this Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce with a simple green salad and crusty bread to soak up any extra sauce. A light, crisp white wine or sparkling water with lemon pairs nicely.

Make-ahead and storing

Prepare the sauce up to 2 days ahead and store it in an airtight container in the refrigerator. Reheat gently on the stove, add the spinach and basil at the end, then toss with freshly cooked gnocchi and warmed sliced grilled chicken. Leftovers keep in the refrigerator for up to 3 days—reheat gently, adding a splash of broth if the sauce seems thick.

Variations and swaps

For a spicier kick, stir in a pinch of red pepper flakes when you simmer the sauce.
Swap Pecorino Romano for Parmesan if you prefer a milder hard cheese flavor, using the same amount.
If you want more vegetables, add halved cherry tomatoes or roasted mushrooms when you add the spinach.

Final notes

This Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce balances rich and bright flavors while staying easy enough for a weekday dinner. The recipe’s step-by-step flow makes it approachable: cook the gnocchi, blend the peppers, build the sauce, wilt the greens, and combine with sliced grilled chicken. The result is a comforting pasta-style entrée with a fresh finish.

Enjoy this saucy, satisfying meal and don’t forget an extra sprinkle of Pecorino Romano at the table.

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Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce

A quick, creamy roasted red pepper sauce tossed with gnocchi, spinach, and sliced grilled chicken makes an easy weeknight dinner.

Prep Time20

Cook Time15

Total Time35

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; 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 cooked shallots and garlic to a food processor or blender; add the drained roasted red peppers and the broth, then puree 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; cook until heated through.
Add the baby spinach and cook 4–5 minutes, stirring, until wilted.
Add the cooked gnocchi and sliced grilled chicken to the skillet; toss gently to coat in the sauce and heat through.
Stir in the chopped fresh basil, divide among bowls, and serve with extra Pecorino Romano if desired.