Sunday, December 15, 2013

Let's Get Cheesy

Okay, so I haven't gotten around to making homemade gnocchi yet.  I'm not making excuses, but it is a busy time of year.  But my husband loves gnocchi, and, when he asks for something, he gets it.  So here's my latest version.  Cheesy Chicken & Gnocchi.  This was so tasty.  Our daughter got upset with me because I took the leftovers to work to share. But the people I work with were very happy that I brought it. The picture here doesn't do it justice, but the accolades you'll get will more than make up for that.

2 lbs gnocchi
2-3 boneless skinless chicken breasts, cut into bite-sized pieces
Olive oil
1/2 stick butter
1 onion, chopped
2 C heavy cream
2 C shredded Muenster cheese, divided
6 slices bacon, cooked and crumbled
8 ounces mushrooms, sliced
5 ounces fresh spinach
1/2 C chicken stock
1/2 C white wine
4 cloves garlic, minced
1/4 C flour
1/4 C shredded Parmesan cheese

Cook the gnocchi according to package directions.  

In a large oven-safe pot or dutch oven, melt the butter and drizzle in some olive oil.  Cook the chicken for about 3-4 minutes or until done.  Remove to a plate and cover with foil to keep warm.

Add the onions and mushrooms to the same pot and cook until tender.  Add in the wine and deglaze the pan.  Sprinkle the flour over the onions and mushrooms and stir.  Add in the chicken stock and whisk.  Add in the cream and garlic.  Cook and whisk until thickened and bubbly.  Return the chicken to the pot and stir in half of the Muenster cheese, the Parmesan cheese, and the spinach.  Cook and stir until cheese is melted and spinach is wilted.  Stir in the cooked gnocchi. Sprinkle the remaining Muenster cheese over the top and stick it under the broiler for a couple of minutes to brown slightly.

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