CHICKEN-AND-GNOCCHI BAKE WITH BROCCOLINI
This baked gnocchi is a cozy dish. A combination of Gruyère and Parmesan cheeses mean it tastes rich, shredded chicken brings protein, store-bought gnocchi provide heft, and a flour-thickened broth and nutritious broccolini round out this delicious Italian comfort food dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Melt butter in a medium saucepan over medium-high heat. Add garlic; cook until fragrant, 30 seconds. Add flour; cook 30 seconds, then whisk in broth. Bring to a boil and cook 1 minute.
- Add Broccolini, cover, and cook 2 minutes. Uncover and add gnocchi; cook 2 minutes. Remove from heat. Stir in chicken, Gruyère, and 1/4 cup Parmigiano. Season with salt and pepper.
- Divide mixture among four 12-ounce baking dishes (or transfer to one large baking dish or ovenproof skillet). Sprinkle with remaining 1/4 cup Parmigiano. Bake until bubbly in center and golden brown on top, about 15 minutes (20 minutes if baked in one dish). Let stand at least 15 minutes before serving.
BAKED GNOCCHI WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.
- Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.
- Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.
Nutrition Facts : Calories 598 calorie, Fat 35 grams, SaturatedFat 16 grams, Cholesterol 177 milligrams, Sodium 984 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 39 grams
CHEESY BROCCOLI GNOCCHI RECIPE BY TASTY
Here's what you need: runner bean, broccoli, gnocchi, grated mozzarella cheese, grated parmesan cheese, single cream, pepper
Provided by Ellie Holland
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 180°C (350°F).
- Bring some water to the boil in a saucepan and boil the runner beans and broccoli for 2-3 minutes.
- Take them out of the water and set aside.
- In the same boiling water, cook the gnocchi for 2 minutes (or, until it floats to the top of the water). Drain.
- In the same saucepan, mix together the drained gnocchi, runner beans, broccoli, mozzarella, parmesan, cream, and pepper.
- Pour into an ovenproof dish and bake for 5 minutes at 180°C (350°F), until the cheese bubbles.
- Enjoy!
Nutrition Facts : Calories 480 calories, Carbohydrate 56 grams, Fat 17 grams, Fiber 6 grams, Protein 26 grams, Sugar 4 grams
CREAMY CHICKEN AND BROCCOLI GNOCCHI
Creamy chicken and broccoli gnocchi is a great, easy weeknight recipe made using shop-bought gnocchi. Dinner in a flash? Yes please!
Provided by Alida Ryder
Categories Chicken Dinner Easy Recipe Gnocchi Quick recipe
Time 25m
Number Of Ingredients 9
Steps:
- In a large, deep frying pan, sauté the chicken in a splash of olive oil until golden brown. Remove from the pan and set aside.
- In the same pan, fry the onion and garlic until translucent and fragrant.
- Add the broccoli and cook for a minute or two before adding the chicken stock and cream.
- Add the chicken back to the pan and allow the sauce to cook and reduce for 7-10 minutes until the chicken is cooked through.
- Add the lemon juice and season to taste.
- Add the cooked gnocchi stir to combine.
- Serve topped with grated parmesan cheese (optional).
CHICKEN-AND-BROCCOLINI MAC AND CHEESE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Brush a 3-quart broiler-proof baking dish with oil. Bring milk to a simmer in a pot. Add chicken; simmer until cooked, 5 minutes. Transfer to a plate. Remove pot from heat; whisk in mustard and cream cheese. Season with salt and pepper.
- Shred chicken. Cook noodles in a pot of boiling salted water 3 minutes. Add Broccolini; cook until noodles and Broccolini are al dente, 2 minutes. Reserve 1/2 cup pasta water. Drain noodles and Broccolini; toss with chicken, sauce, pasta water, and cheddar. Transfer to baking dish.
- Toss breadcrumbs with oil; sprinkle over casserole. Cover with parchment-lined foil; bake 20 minutes. Uncover casserole; increase heat to broil. Cook until top is golden brown in places and breadcrumbs are crisp, 4 to 5 minutes.
PENNE WITH CHICKEN AND BROCCOLI IN GORGONZOLA CREAM SAUCE
Make and share this Penne With Chicken and Broccoli in Gorgonzola Cream Sauce recipe from Food.com.
Provided by JessHinkson
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to instructions until al dente.
- While pasta is cooking, steam broccoli in small amount of water in the microwave: 2 minutes on high will probably do it.
- Plunge broccoli in ice water to shock and retain slight bite. Set aside.
- Melt butter in large skillet, then add chicken, garlic, salt, and pepper. Cook over medium heat until chicken is nearly cooked through.
- Add wine and cream, stirring to mix. Simmer, stirring occasionally, for 5 minutes or until the sauce is reduced and thickened. Add flour and cook for one additional minute if sauce is too thin for your taste.
- Add the broccoli, drained pasta, and Gorgonzola.
- Taste and adjust seasonings.
- Serve with freshly grated Parmesan.
- Enjoy with a nice glass of white wine by the fire!
Nutrition Facts : Calories 830, Fat 46.1, SaturatedFat 27.8, Cholesterol 206.1, Sodium 1102.1, Carbohydrate 59.3, Fiber 7.4, Sugar 0.5, Protein 42.9
LAYERED CHICKEN PARMESAN GNOCCHI BAKE
Gnocchi, mushrooms, and chunks of chicken are baked with layers of chunky tomato sauce and lots of cheese for this hearty family pleaser.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 3-quart baking dish.
- Cook gnocchi per package directions, but remove them from water before they are completely cooked. Drain well and set aside.
- Whisk egg with a pinch of salt and pepper in a shallow bowl. Mix together in a separate shallow bowl Italian bread crumbs, 1/4 cup grated Parmigiano-Reggiano cheese, salt and pepper.
- Butterfly chicken breasts and bread them: dip each breast first into bread crumb mixture, then into egg, then into bread crumb mixture again.
- Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and cooked through (internal temperature at least 165 degrees F), about 5 minutes on each side. Remove chicken from skillet.
- Toss and quickly saute gnocchi in the same skillet for about 2 minutes.
- Spread a layer of Ragu® Sauce on the bottom of a 3-quart baking dish. Spread gnocchi evenly over the sauce. Sprinkle some mozzarella and Parmigiano cheese over gnocchi.
- Layer sliced mushrooms over the top. Spread half of the remaining sauce over the mushrooms and sprinkle some more mozzarella and Parmigiano over the top. Salt and pepper to taste.
- Slice chicken and place pieces on top of mushrooms and cheese. Spoon the remaining sauce evenly over the top. Sprinkle with the remaining cheeses. Season to taste with salt and pepper, if desired.
- Bake until sauce is bubbly and cheese is melted, 15 to 20 minutes.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 38 g, Cholesterol 107.2 mg, Fat 23.4 g, Fiber 9.2 g, Protein 32.1 g, SaturatedFat 11.1 g, Sodium 1329 mg, Sugar 1.5 g
BAKED GNOCCHI WITH CHICKEN
For this recipe you will need a skillet and a casserole. If you have an oven-safe skillet with deep sides, even better. Most skillets are only safe to 350 degree or 400. A Dutch oven would work well too.
Provided by threeovens
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- Heat your skillet over medium high heat, add the oil, then mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes or so. Transfer mushrooms to a plate and wipe out the skillet.
- Reduce the heat under the skillet to medium and melt the butter in the skillet. Stir in the flour and cook, whisking, for about 3 minutes. Whisk in the milk and chicken broth, simmering while whisking, until slightly thickened, about 5 minutes. Season with 1/2 teaspoon salt and the nutmeg.
- Add in the chicken, mushrooms, gnocchi, and spinach. Stir to coat everything and wilt the spinach. Sprinkle with Parmesan, then transfer the whole shebang to the oven. If using a separate casserole, transfer everything to the casserole, then sprinkle with the Parmesan.
- Bake until bubbling, about 20 minutes. If you like, turn on the broiler and brown the top for about 3 minutes.
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