Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce
Indulge in a delightful dish of gnocchi paired with succulent grilled chicken, all enveloped in a velvety sauce crafted from roasted red peppers. Tossed with fresh baby spinach and finished with a sprinkle of Pecorino Romano, this meal will have your guests believing you're a culinary expert!
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Ingredients
- 1 pound cooked grilled chicken breast
- 2 teaspoons olive oil
- 2 12 ounce jars roasted red peppers in water
- 1/2 cup broth
- 1/2 teaspoon kosher salt
- fresh black pepper
- 1/4 cup half and half cream
- 1/4 cup Pecorino Romano
- 2 cups baby spinach
- 1/4 cup chopped fresh basil
- 1/4 cup shallots
- 3 cloves garlic
- 1 package DeLallo Potato Cheese Italian Gnocchi Kit
Instructions
- 1
Cook the gnocchi as instructed on the packaging.
- 2
In a sizable skillet, warm the oil over medium-high heat. Introduce the shallots and garlic, sautéing them for 2 to 3 minutes until they become tender. Then, transfer this mixture to a food processor or blender, along with the roasted peppers and broth, blending until you achieve a smooth consistency.
- 3
Return the pepper mixture to the skillet and set the heat to medium. Allow it to reach a boil before incorporating the half and half, Pecorino cheese, salt, and pepper. Stir continuously until everything is heated through, then mix in the spinach and cook until it has wilted, which should take about 4 to 5 minutes.
- 4
At the same time, in a large pot filled with salted water, cook the gnocchi according to the package instructions. Once done, drain the gnocchi and add it to the skillet containing the sauce and grilled chicken. Finally, toss in fresh basil and serve the dish in bowls, garnishing with additional cheese if you wish.