Description
Bright, silky, and just a touch tangy, this dish features bite-sized pillowy gnocchi in a lemon-kissed Parmesan cream, combined with tender cooked chicken for a comforting weeknight dinner.
Ingredients
- 1 lb (450 g) cooked chicken breast, diced
- 1 package (16 oz / 450 g) gnocchi
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, preferably freshly grated Parmigiano-Reggiano
- Juice and zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions until they float and are tender. Scoop out 1/2 cup of the cooking water, then drain and set gnocchi aside.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook 30–45 seconds until fragrant. Don’t let it brown.
- Add the diced cooked chicken and stir just until warmed through, about 2–3 minutes.
- Pour in the heavy cream and add the lemon zest and juice. Reduce heat to medium-low. Let the mixture come to a gentle simmer for 2–3 minutes so flavors meld.
- Remove the pan from heat. Gradually stir in the grated Parmesan until it melts and the sauce becomes smooth. If the sauce seems too thick, add a splash of the reserved gnocchi water to loosen it.
- Return the pan to low heat. Add the cooked gnocchi and toss gently to coat everything in the sauce. Heat through for 1–2 minutes.
- Taste and season with salt and pepper. Finish with a sprinkle of chopped parsley and a little extra lemon zest if desired.
- Serve immediately while hot.
Notes
Keep the heat low after adding cheese to avoid grainy sauce. If sauce separates, stirring in a tablespoon of cold butter off heat can help re-emulsify it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian