Pillowy butternut gnocchi is pan-fried until golden, then topped with juicy NOMU Cajun Rub-spiced chicken slices. Now here comes the best bit: a sour cream sauce layered with spinach & tangy pops of sun-dried tomatoes is spooned over. Impressive, Chef!
Chicken & Butternut Gnocchi
Chicken & Butternut Gnocchi
with sun-dried tomatoes & grated Italian-style cheese
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Butternut Gnocchi
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- NOMU Cajun Rub
- Sour Cream
- Spinach
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Deglaze the pan with 100ml of the reserved pasta water and mix in the sour cream. Simmer until slightly thickening, 3-4 minutes. Mix in the rinsed Spinach and the drained sun-dried tomatoes. Season.
DINNER IS READY
Make a bed of the gnocchi, top with the Chicken slices, and spoon over the creamy sauce. Sprinkle over the grated cheese and garnish with the chopped parsley. Well done, Chef!
GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Deglaze the pan with 200ml of the reserved pasta water and mix in the sour cream. Simmer until slightly thickening, 3-4 minutes. Mix in the rinsed Spinach and the drained sun-dried tomatoes. Season.
DINNER IS READY
Make a bed of the gnocchi, top with the Chicken slices, and spoon over the creamy sauce. Sprinkle over the grated cheese and garnish with the chopped parsley. Well done, Chef!
GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Deglaze the pan with 300ml of the reserved pasta water and mix in the sour cream. Simmer until slightly thickening, 4-5 minutes. Mix in the rinsed Spinach and the drained sun-dried tomatoes. Season.
DINNER IS READY
Make a bed of the gnocchi, top with the Chicken slices, and spoon over the creamy sauce. Sprinkle over the grated cheese and garnish with the chopped parsley. Well done, Chef!
GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Deglaze the pan with 400ml of the reserved pasta water and mix in the sour cream. Simmer until slightly thickening, 4-5 minutes. Mix in the rinsed Spinach and the drained sun-dried tomatoes. Season.
DINNER IS READY
Make a bed of the gnocchi, top with the Chicken slices, and spoon over the creamy sauce. Sprinkle over the grated cheese and garnish with the chopped parsley. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Chicken & Butternut Gnocchi?
The preparation time for Chicken & Butternut Gnocchi with sun-dried tomatoes & grated Italian-style cheese is between 20 and 25 minutes.
What is the total time required to make Chicken & Butternut Gnocchi with sun-dried tomatoes & grated Italian-style cheese?
The total time required to make Chicken & Butternut Gnocchi with sun-dried tomatoes & grated Italian-style cheese is between 20 and 25 minutes.
How many servings does Chicken & Butternut Gnocchi provide?
4 servings
What are the main ingredients in Chicken & Butternut Gnocchi?
Butternut Gnocchi, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, NOMU Cajun Rub, Sour Cream, Spinach, Sun-Dried Tomatoes
What is the nutritional information of Chicken & Butternut Gnocchi?
Calories: 599, Carbs: 63 grams, Fat: grams, Protein: 47.5 grams, Sugar: 6.6 grams, Salt: 1231 grams
How do I prepare Chicken & Butternut Gnocchi?
DINNER IS READY: Make a bed of the gnocchi, top with the chicken slices, and spoon over the creamy sauce. Sprinkle over the grated cheese and garnish with the chopped parsley. Well done, Chef! CREAMY SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Deglaze the pan with 200ml of the reserved pasta water and mix in the sour cream. Simmer until slightly thickening, 3-4 minutes. Mix in the rinsed spinach and the drained sun-dried tomatoes. Season. CHICKEN: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. GNOCCHI: Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Chicken & Butternut Gnocchi?
Butternut Gnocchi, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, NOMU Cajun Rub, Sour Cream, Spinach, Sun-Dried Tomatoes
How many calories does Chicken & Butternut Gnocchi have?
599 calories
How much fat content does Chicken & Butternut Gnocchi have?
grams
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