Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound potato gnocchi
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes.
- Remove chicken and set aside.
- In the same skillet, add garlic and sauté until fragrant, about 1 minute.
- Add gnocchi and cook until golden brown, about 4-5 minutes.
- Pour in chicken broth, scraping up any browned bits from the pan.
- Return chicken to the skillet, stir in butter and Parmesan cheese, and cook until bubbly and slightly thickened.
- Garnish with fresh parsley and serve hot.
Notes
- You can substitute chicken thighs with chicken breasts for a leaner option.
- Ensure gnocchi is cooked until golden for added texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free optional with gluten-free gnocchi
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg