Chicken and Kale Gnocchi in Garlic Cream Sauce

• 12 oz gnocchi
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups kale, stems removed and leaves torn
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Steps

1. 1 Cook gnocchi according to package instructions; drain and set aside.
2. 2 Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and cooked through, about 6-7 minutes. Remove and set aside.
3. 3 In the same skillet, add remaining olive oil and sauté garlic until fragrant, about 1 minute.
4. 4 Add kale to the skillet and cook until wilted, about 2-3 minutes.
5. 5 Stir in heavy cream and bring to a gentle simmer. Let thicken slightly, about 3-4 minutes.
6. 6 Reduce heat to low and stir in Parmesan cheese until melted and smooth.
7. 7 Add cooked gnocchi and chicken back into the skillet. Toss to coat in the sauce.
8. 8 Serve garnished with fresh parsley.

Equipment

• Large skillet
• Pot for boiling gnocchi
• Cutting board and knife

Variations

• Add in sun-dried tomatoes for extra tang.
• Substitute kale with spinach for a milder flavor.

Substitutions

• Use half-and-half if you don't have heavy cream.
• Substitute Parmesan with pecorino Romano for a sharper flavor.

Pairings

• A glass of crisp Chardonnay.
• Roasted vegetables on the side.

Nutrition

Tips

• For extra flavor, toast the garlic in olive oil until just golden before sautéing.
• Use pre-cooked rotisserie chicken to save time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of cream.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with warm, crusty bread.

FAQ