Gnocchi with Chicken and Bacon
You will love this "wicked easy", one-pan, ultimate comfort food recipe of pillowy gnocchi, tender chicken and crispy bacon bits all in a creamy garlic sauce!
Equipment
- 1 skillet
- 1 tong or kitchen spoon
Ingredients
- 6 slices Bacon
- 2 each Boneless Skinless Chicken Breasts
- 2 cloves Garlic, minced.
- 2 oz White Wine
- 1 cup Chicken Broth or Stock
- 1/8 tsp Oregano, dried or fresh (chopped fine if needed)
- 1/8 tsp Basil, dried or fresh (chopped fine if needed)
- 1 lb. Potato Gnocchi, uncooked
- 1/2 cup Parmesan Cheese, grated
- To taste Salt & Pepper
- To taste Red Pepper Flakes (optional)
Instructions
- Dice the raw bacon into small pieces with a knife or kitchen shears. Add it to a deep skillet, over medium-heat, and fry, stirring frequently, until it is crispy (about 10 minutes).
- While the bacon is cooking, cut the boneless skinless chicken breasts into bite-sized pieces. Season the chicken with salt and pepper.
- When the bacon is done, remove it from the pan and set aside. Leave about a tablespoon of bacon grease in the pan and discard the rest.
- Add the seasoned chicken pieces to the hot pan and cook for 3 to 5 minutes, stirring often, until chicken turns white on the outside. If the chicken is sticking to the pan when you try to turn it, just give it a little more time to cook and it will release naturally from the pan on its own.
- At this point, add the minced garlic to the pan with the chicken and stir it around. Reduce the heat to medium and add in the white wine, scrapping up any of the cooked bits on the bottom of the pan. Let the wine reduce by at least half and then stir in the chicken stock, Italian herbs, the gnocchi, and the reserved cooked bacon bits. Cover the pan and cook for approximately 5 minutes.
- Remove the cover, stir, and continue cooking uncovered for a few more minutes until the sauce reduces and thickens to your liking. If it gets too thick, you can always thin it out with a little chicken stock or water.
- Once the gnocchi are cooked through and the sauce is at the proper thickness, stir in the grated parmesan cheese and season with salt and pepper as needed. This is also the time when you would add in the optional red pepper flakes if you are going to use them. Plate and serve immediately.
Notes
I often use the shelf-stable gnocchi found in the pasta aisle of my grocery store, especially if I don't have any of my homemade gnocchi on hand in the freezer. No need to pre-cook the gnocchi as it cooks right in the sauce of this recipe.
If you want to make fresh gnocchi, then click this link to see my blog post and recipe on how to make fresh gnocchi - https://chefroche.com/gnocchi/
Tried this recipe?Let us know how it was!