Crack Chicken Gnocchi (Print Version)
# Ingredients:
→ Meat
01 -
75g (2.5oz) diced lean smoked back bacon, trim off fat
02 -
2 small raw chicken breasts (about 360g/12.7oz)
→ Base Ingredients
03 -
3.5 cups (840ml) chicken broth with low salt
04 -
2 cloves garlic, chopped finely
05 -
500g (17.5oz) dry gnocchi, vacuum-sealed
06 -
1 shallot, chopped small
→ Sauce
07 -
175g light Laughing Cow (or low-fat cream cheese)
08 -
½ tablespoon cornstarch
09 -
60g (2.2oz) freshly grated cheddar or Red Leicester
10 -
½ cup (120ml) 2% milk
11 -
½ tablespoon lemon juice
→ Seasonings
12 -
1 teaspoon dried chives
13 -
Fresh parsley (or chives/spring onions) for sprinkling
14 -
½ teaspoon garlic powder
15 -
Salt and pepper to taste
16 -
½ teaspoon dried dill
17 -
1 teaspoon dried parsley
18 -
1 teaspoon onion powder
# Instructions:
01 -
Place chicken in 2 cups broth, cook 10-12 mins until done. Cool, slice, and set aside after draining.
02 -
Spray a pan with olive oil and cook bacon until it's crispy and golden. Set aside for later.
03 -
Using the same pan, soften shallots, then toss in garlic and stir for 30 seconds.
04 -
Add in remaining broth, milk, juice, cheese, herbs, and seasonings. Whisk to combine. Stir in cornstarch slurry.
05 -
Toss gnocchi and chicken into the sauce, bring to a boil, and simmer for 5 mins till sauce thickens.
06 -
Pour mixture into an oven-safe dish, sprinkle cheddar on top, and broil until melted. Add bacon and herbs before serving.
# Notes:
01 -
Grating cheese fresh works better than pre-shredded
02 -
You can reuse the poaching broth in the sauce
03 -
Let the sauce bubble to ensure it thickens