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.
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.
Equipment
- Large Skillet
- Food processor or blender
- Large Pot
- Knife
- Cutting Board
Notes
- Use pre-cooked grilled chicken to save time.
- Drain roasted peppers well to avoid thinning the sauce.
- Substitute heavy cream for half and half for a richer sauce.
- Adjust salt and pepper to taste before serving.