How long do creamy crack chicken gnocchi last in the fridge?

Creamy crack chicken gnocchi can be stored in the refrigerator for up to 3 to 4 days. Make sure to keep it in an airtight container to maintain its flavor and texture. When reheating, opt for a gentle heat on the stove or in the microwave, adding a splash of cream or broth if needed to loosen the sauce. This ensures the gnocchi stays soft and the chicken remains juicy.

How many blocks of cream cheese for crack chicken gnocchi?

This particular recipe doesn’t require cream cheese, as the creaminess comes from heavy cream and sun-dried tomato pesto. However, if you prefer to add cream cheese for extra richness, start with 4 ounces and adjust to taste. Be sure to let it soften before mixing it in to ensure smooth melting. This addition can make the sauce even more luscious.

What is special about gnocchi in this dish?

Gnocchi are delightful little pillows of pasta that provide a chewy, comforting texture to the dish. In this recipe, they cook quickly and soak up the rich, savory sauce, enhancing their flavor. Gnocchi pairs wonderfully with the vibrant pesto and creamy sauce, creating a balanced and satisfying bite with every forkful. They’re a fantastic alternative to traditional pasta, offering a unique twist.

How long can gnocchi sit before cooking?

If you’re using packaged gnocchi, you can leave them out for a short period, but it’s best to cook them as soon as possible to ensure freshness. Homemade gnocchi should be cooked immediately or can be frozen for later use. Letting gnocchi sit too long before cooking can cause them to become sticky or dry out, affecting their texture. For optimal results, keep them covered until ready to cook.

Creamy Crack Chicken Gnocchi - Comfort in a Bowl

Name: Discover the Irresistible Creamy Crack Chicken Gnocchi Delight
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 2 boneless skinless chicken breasts, cubed; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 1 tablespoon olive oil; 1 cup heavy cream, room temperature; 1 cup low-sodium chicken broth; 1/4 cup freshly shredded Parmesan cheese; 1/4 cup sun-dried tomato pesto; 1 pound gnocchi; 2 cups fresh baby spinach

Description

This one pan creamy chicken gnocchi combines chewy gnocchi with juicy chunks of chicken breast, then coats everything in a savory sun-dried tomato pesto cream sauce.

Ingredients

Scale

2 boneless skinless chicken breasts, cubed

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 tablespoon olive oil

1 cup heavy cream, room temperature

1 cup low-sodium chicken broth

1/4 cup freshly shredded Parmesan cheese

1/4 cup sun-dried tomato pesto

1 pound gnocchi

2 cups fresh baby spinach

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Instructions

1. Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add chicken and cook until fully cooked, about 8-12 minutes. Transfer to a plate.

2. In the same pan, stir together heavy cream, chicken broth, Parmesan cheese, and pesto.

3. Add gnocchi to the pan and cover. Cook for 5 minutes.

4. Add chicken and spinach to the pan and cook for 2 minutes until spinach is wilted.

Notes

Boneless chicken breasts or thighs can be used.

Any kind of pesto can be substituted.

Gnocchi cooks quickly; avoid overcooking to prevent mushiness.

Prep Time: 5
Cook Time: 15
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 617 kcal
Sugar: 3 g
Sodium: 1116 mg
Fat: 32 g
Saturated Fat: 17 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 47 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 149 mg