Marry Me Chicken with Gnocchi for Valentines

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds umami flavor with fewer calories.

Cover skin-on russet potatoes with cool water in a pot and bring to a simmer until tender.

Prep ingredients: slice fresh garlic, measure out dried Italian herbs, and sun-dried tomatoes.

Use boneless skinless chicken thighs instead of breasts.

Heat olive oil and butter in a pan until foamy.

Dredge chicken thighs in a seasoned flour mixture and place in the frying pan.

Cook chicken until golden brown, flipping to cook both sides, then remove from the pan.

Add sliced garlic to the pan and cook until aromatic and tender.

Deglaze the pan with chicken stock and bring to a simmer.

Add heavy cream to the pan and let it simmer and reduce slightly.

Peel potatoes and press through a potato ricer onto a clean surface.

Combine riced potatoes with flour and salt using a fork.

Whisk an egg and incorporate it into the potato mixture to form a rough dough.

Knead the dough gently and divide into four pieces.

Roll each piece into a long rope and cut into 1-inch sections, adding texture with a fork.

Cook gnocchi in salted boiling water until they rise to the top, then drain.

Add sun-dried tomatoes, dried Italian herbs, and grated parmesan cheese to the cream sauce.

Return chicken thighs and accumulated juices to the pan.

Add cooked gnocchi to the creamy chicken sauce and mix gently with chopped basil.

Serve with more grated parmesan cheese and fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens