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This creamy sun-dried tomato chicken and gnocchi combines tender chicken thighs, pillowy gnocchi, and a rich garlic cream sauce for an impressive yet simple dinner.
Essential Ingredients:
- Chicken thighs: Better flavor than breasts
- Shelf-stable gnocchi: Quick-cooking and tender
- Sun-dried tomatoes: Intense flavor concentrate
- Heavy cream: Creates silky sauce
- Dry white wine: Adds depth
- Fresh herbs: Brightens dish
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Detailed Instructions:
- Prepare Base
- Season chicken well
- Sear in hot Dutch oven until golden
- Remove and set aside
- Keep fond in pan
- Build Sauce
- Sauté garlic and tomato paste
- Deglaze with wine
- Add cream gradually
- Simmer until thickened
- Cook Gnocchi
- Add to simmering sauce
- Cook until tender
- Stir occasionally
- Sauce will thicken
- Finish Dish
- Return chicken to pan
- Add leafy greens
- Heat through
- Adjust seasoning
The secret is using tomato paste to intensify flavor without thinning the sauce.
Storage Tips:
Keep refrigerated 3-4 days in airtight container. Reheat gently to prevent sauce separation.
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Chef's Tips:
- Score chicken skin for better browning
- Reserve pasta water to thin sauce if needed
- Add spinach at very end
- Serve with crusty bread
After perfecting this recipe, I've found that allowing the sauce to reduce properly creates the ideal silky texture.
Frequently Asked Questions
- → Can I skip the wine?
- Yes, just use extra chicken broth instead.
- → What pan works best?
- Use a Dutch oven or any oven-safe skillet.
- → Can I use chicken breast?
- Yes, but thighs stay more tender and flavorful.
- → Can I use spinach instead?
- Yes, spinach works great instead of kale.
- → How to store leftovers?
- Keep covered in fridge up to 3 days. Reheat gently.