Gnocchi And Chicken With Roasted Garlic And Gorgonzola Cream Food

BAKED GNOCCHI WITH GORGONZOLA CREAM

Baked Gnocchi with Gorgonzola Cream image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3/4 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
2 tablespoons olive oil
1 teaspoon kosher salt
2 tablespoons unsalted butter
1 shallot, chopped
2 tablespoons all-purpose flour
2 1/2 cups whole milk
1 bay leaf
1/3 pound Gorgonzola Dolce cheese, crumbled
One 17-ounce package gnocchi

Steps:

Preheat the oven to 400 degrees F.
Mix together the breadcrumbs, Parmesan, olive oil and 1/4 teaspoon salt in a small bowl. Set aside.
Heat a medium Dutch oven over medium heat. Add the butter and allow to melt. Add the shallot and remaining 3/4 teaspoon salt and cook, stirring often, until the shallot is fragrant and beginning to soften, about 2 minutes. Whisk in the flour and cook for another minute. Slowly whisk in the milk for a smooth sauce. Add the bay leaf and simmer for 5 minutes, whisking occasionally. Whisk in the Gorgonzola until smooth. Add the gnocchi and stir to coat. Pour the mixture into an 8-inch baking dish. Sprinkle with the breadcrumb topping and bake until golden brown and bubbly, about 25 minutes. Allow to sit for 5 minutes before serving.

GNOCCHI AND CHICKEN WITH ROASTED GARLIC AND GORGONZOLA CREAM

Gnocchi and Chicken with Roasted Garlic and Gorgonzola Cream image

Provided by Sandra Lee

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 pound potato gnocchi
1 (1.8-ounce) packet white sauce mix
2 1/4 cups milk
6 roasted garlic cloves, minced or pressed
6 ounces Gorgonzola crumbles
1 store-bought roasted chicken (approximately 2 pounds), shredded
2 tablespoons chopped fresh parsley leaves

Steps:

To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm.
In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat.
Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.

CREAMY HERB AND GARLIC CHICKEN OVER GNOCCHI

Creamy Herb and Garlic Chicken over Gnocchi image

This is a very quick and easy recipe to throw together, it tastes great and makes for a wonderful after work dinner or great mid week meal when you want no fuss. You can make your own gnocchi if you prefer, but for quickness of this recipe I used fresh store bought gnocchi, you can find this in the fresh pasta section of most supermarkets. For those of you who have never eaten gnocchi before or do not know what it is, a quick explanation is basically Italian dumplings, made from either potato, semolina or flour.

Provided by The Flying Chef

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

olive oil
4 chicken breasts
1 -1 1/2 teaspoon garlic powder, combined with
1 -1 1/2 teaspoon dried parsley, to sprinkle over breasts
800 g gnocchi
2 garlic cloves, crushed
2 tablespoons dry white wine
1 tablespoon lemon juice
1 teaspoon instant chicken bouillon granules
300 ml cream
2 tablespoons fresh oregano, finely chopped

Steps:

Sprinkle combined garlic and parsley on both sides of all the breasts. Heat some olive oil in a large frying pan and cook chicken, uncovered, about 20 minutes or until cooked through.
Meanwhile pour some water in a pan add a little olive oil and bring to the boil.
While you are waiting for the water to boil, add a little oil to another saucepan, add garlic, cook, stirring, about 1 minute, Add wine to pan, to deglaze, evaporate all liquid, add lemon juice and the stock, stir.
Pour cream in and bring to the boil. Reduce heat to a simmer, simmer uncovered, about 5 Min's until sauce thickens slightly. (If you want it thicker just add a little cornstarch I prefer a more thin sauce when it is more like a pasta dish.) Stir in oregano, keep warm over a low heat while you cook the gnocchi.
Once the water is boiling add gnocchi and cook as per packet instructions, mine was only 3 minutes; drain.
While gnocchi is cooking remove breasts from pan, cut chicken into slices.
To Serve: Divide gnocchi among serving plates, top with sliced chicken, drizzle with sauce.

Nutrition Facts : Calories 488.4, Fat 37.2, SaturatedFat 18.7, Cholesterol 177.9, Sodium 407.2, Carbohydrate 4.5, Fiber 0.4, Sugar 0.3, Protein 32.4

GORGONZOLA CREAM SAUCE

Gorgonzola Cream Sauce image

Make and share this Gorgonzola Cream Sauce recipe from Food.com.

Provided by Emma Pham

Categories < 15 Mins

Time 6m

Yield 2 plates, 2 serving(s)

Number Of Ingredients 3

Ingredients

2 tablespoons butter
1/8 lb gorgonzola
1/3 cup heavy cream

Steps:

Mix everything in a small pan at low heat. Cook until cheese melts. Let set until sauce thickens.
Serve with Gnocchi.

Nutrition Facts : Calories 338.8, Fat 34.3, SaturatedFat 21.7, Cholesterol 106.1, Sodium 512.6, Carbohydrate 1.8, Sugar 0.2, Protein 7

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