An adaptation of a Rachael Ray recipe (yes, lots of those hitting the menu plan right now as I sort through and toss my stacks of Everyday with Rachael Ray magazines) had us dancing the gnocchi pokie on Sunday evening. Creamy Chicken with Gnocchi Dumplings is a modern twist on chicken and dumplings that was so good Hubs stuck his plate back in for a 3rd helping. Even non-gnocchi lovers might turn themselves around for this stick-to-your-ribs kind of comfort food dinner that starts with chicken breast in a creamy gravy and adds gnocchi for a last simmer. That is what it's all about with Creamy Chicken with Gnocchi Dumplings On My Plate.
Creamy Chicken with Gnocchi Dumplings
1-pound package potato gnocchi
4 tablespoons butter (divided)
1 onion, chopped
1-2 cloves garlic, minced
12 ounces boneless, skinless chicken breast, cut into strips
fresh ground black pepper
2 tablespoons flour
1 cup chicken broth
1 cup half-and-half
2 chopped green onions (optional)
Cook the gnocchi according to package directions; drain.
Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat.
Add the onion and garlic and cook, stirring often, until softened, about 5 minutes.
Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.
Add the remaining 2 tablespoons butter and melt.
Sprinkle the flour over the melted butter, chicken, and onions; cook until toasted, about 2 minutes.
Stir in the chicken broth, bringing any browned bits up from the bottom of the skillet and incorporating; bring to a boil.
Add the half-and-half.
Lower the heat and simmer until thickened, stirring occasionally.
Stir in the gnocchi.
Return to a simmer, then season with salt and pepper.
Top with the green onions, if desired. (I didn't have any green onions on hand and just added a grind of fresh pepper.)(Serves 4)