Creamy Truffle Chicken Gnocchi
Blog: www.nextinlime.com
Servings: 5
Ingredients
- 1 pound (454 g) gnocchi - any variety of your choice (Note A)
- 1 pound (454 g) chicken - boneless, skinless, cut into bite-size pieces, preferably thighs
- 2 tablespoons cooking oil
- ¼ cup (40 g) onion - thinly sliced
- 4 cloves (2 teaspoon) garlic - minced
- 1 cup (237 ml) coconut milk - canned (Note B)
- 2 ounces (57 g) cream cheese - cubed
- ½ cup (118 ml) chicken broth - unsalted or low-sodium
- 3 heaping cups (90 g) baby spinach - roughly chopped, or use regular spinach
- 6 ounces (170 g) mushrooms - sliced white (button) or brown (cremini) mushrooms
- ½ cup (40 g) parmesan - grated (Note C)
- 1 teaspoon truffle oil
- 2 tablespoons lemon juice - or lime juice, fresh
- 2 tablespoons cilantro - aka coriander, fresh
Spices and Seasonings
- 1 teaspoon italian seasoning -
- ½ teaspoon ground white pepper
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes - add more if you like some heat
- ¼ teaspoon salt - adjust to taste
Instructions
- To make the seasoning mix, combine the Italian seasoning, ground white pepper, ground black pepper, ground cumin, crushed red pepper flakes, and salt in a bowl. Set aside.
- Cook the gnocchi according to package instructions. Once cooked, set it aside.
- In a skillet, heat the cooking oil over medium heat and add the onion and garlic. Cook for 2-3 minutes, or until the garlic is fragrant and the onion is softened.
- Add the chicken and the prepared seasoning mix to the skillet. Cook for 2-3 minutes, stirring often, until the chicken is cooked through.
- Reduce the heat to medium-low and add the coconut milk, chicken broth, and cream cheese to the skillet. Allow the cream cheese to melt, stir frequently to prevent the sauce from sticking to the pan.
- When the sauce is smooth and creamy, add the chopped spinach, sliced mushrooms, and parmesan. Cook for 2-4 minutes, or until the spinach has wilted.
- Add the cooked gnocchi to the skillet and cook a couple minutes more.
- Turn off the heat, stir in the truffle oil and lemon juice. Garnish with chopped cilantro/coriander and enjoy!
Notes
Note A: Gnocchi – Use any kind of gnocchi you prefer – potato, ricotta, spinach, whole wheat, semolina. Cook it according to the package instructions.
Note B: Coconut Milk – Don’t get the coconut milk in cartons that say coconut blend or coconut beverage. You want canned milk. Always check the ingredients as some products have artificial flavors and additives. The fewer ingredients, the better.
Note C: Parmesan – You can swap parmesan with grana padano or pecorino romano, both work great in my experience. But you may need to adjust the quantity. Start with less and add more if you need to.