Chicken and Gnocchi with Creamy Pumpkin Sauce
Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4
Tender and fluffy potato dumplings with chicken enveloped in a rich pumpkin sauce!
ingredients
- 1 tablespoon oil
- 1 pound boneless skinless chicken thighs or breasts, chopped into bite-sized pieces
- 1 teaspoon (smoked) paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 onion, sliced
- 1 bell pepper, sliced
- 4 cloves garlic, minced
- 1 tablespoon sage, chopped (or 1 teaspoon dried sage)
- 1 cup chicken broth (link)
- 1 cup pumpkin puree (link) (or butternut squash puree (link))
- 1/2 cup heavy/whipping cream
- 1/2 cup parmigiano reggiano (parmesan cheese), shredded
- 1 pound fresh gnocchi (gluten-free for gluten-free) *
- salt and pepper to taste
directions
- In a large skillet, heat the oil over medium heat, add the chicken seasoned with paprika, salt, and pepper, and cook for 5 minutes.
- Introduce the onion and bell pepper, cooking until they soften, around 5 minutes.
- Stir in the garlic and sage, cooking until fragrant, about one minute.
- Pour in the broth and pumpkin puree, stir, bring to a boil, then lower the heat and simmer for 5 minutes.
- Incorporate the cream and cheese, allowing the cheese to melt into the sauce.
- Add the gnocchi and let it cook for 5 minutes. *
- Adjust seasoning with salt and pepper to taste and serve!
Note: * If using fresh gnocchi, follow the instructions for adding to the pan; if using vacuum-sealed, dried, or frozen gnocchi, cook as per package directions before incorporating into the sauce.
Option: Substitute chicken with turkey.
Option: Use Italian sausage instead of chicken, with casings removed.
Option: Swap chicken broth for (soft) apple cider.
Option: Include 1/4 cup sun-dried tomatoes, thinly sliced. (You can utilize the oil from the sun-dried tomato jar for cooking the chicken and onions.)
Option: Incorporate 4-6 ounces of fresh baby spinach at the end, blending it into the dish.