Ingredients
Here’s what you’ll need to bring this dish to life in your own kitchen:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pound gnocchi (store-bought or homemade)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional for a bit of heat)
- Fresh parsley, chopped, for garnish
Feel free to substitute chicken breasts for thighs if you prefer, and if you’re dairy-free, coconut cream can be a great alternative to the heavy cream.
Instructions
- Season the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and crispy, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic.
- Add the gnocchi to the skillet and cook for 2 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a simmer. Cook until the gnocchi is tender and the broth has reduced slightly, about 5 minutes.
- Stir in the heavy cream, Parmesan cheese, oregano, remaining salt, and pepper. Add the chicken back to the skillet.
- If you like a bit of heat, sprinkle in the crushed red pepper flakes.
- Simmer for an additional 3-4 minutes until the sauce is thickened and the chicken is heated through.
- Garnish with fresh parsley before serving.
This dish is not just about following steps; it’s about feeling the moment. As my abuela taught me, let your senses guide you—taste, adjust, and most importantly, enjoy the process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International