New Recipe Tuesday – Baked Chicken and Gnocchi with Garlic Asiago Cream Sauce

Welcome to New Recipe Tuesday! I am continuing on my ‘no theme’ journey and tonight I took to my many stored recipes on Pinterest for inspiration. I like Pinterest for the fact that you can store endless links to pretty much anything and organize it the way you like it. But I have also found that it is like a big manila folder, stuffed with clippings from magazines and newspapers; recipes that never get made even though they look good and have a pretty picture attached.

So perhaps I need to dig into all these archived recipes and actually make some of them. Seems pretty reasonable to me. And so I hunted around and found this sort-of one pan dish called Baked Chicken and Gnocchi with Garlic Asiago Cream Sauce.

Baked Chicken and Gnocchi with Garlic Asiago Cream Sauce

The recipe touts itself as being one dish, but in reality that is only the baking dish you cook the final meal in. You have several stove top steps that use several pans, so do not be fooled! It isn’t a hard dish by any means, but you will end up with more cleanup than just a 13×9 pan.

But I digress. Even with the little bit of prep before assembly, this is a super easy meal that comes together fairly quickly. Although it boasts about being a ‘cream sauce’ I have to say I was a bit disappointed with the runniness of the liquid. Even as I was making it, my head was screaming to make a velouté sauce and I was right. I have modified the recipe from the original to include the critical addition of flour to the butter and garlic; making a roux before adding the stock. This will make the dish perfect.

So my version of this recipe will give it a solid A, although the dish I made (and is pictured) is at best a B+. Make it my way and you will love it. The sharpness of the cheese is a nice offset to the pillowy gnocchi and tender chicken. The addition of spinach gives you a whole meal in one pan and rounds out the flavor profile nicely.

I would definitely make this again, and I hope you give it a try. Thanks for stopping by. Enjoy and see you next week.

Baked Chicken and Gnocchi with Garlic Asiago Cream Sauce

  • Difficulty: fairly easy
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Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter, divided
  • 1 – 6 oz. bag baby spinach, roughly chopped
  • 1 – 18 oz package fresh refrigerated gnocchi

For the garlic asiago cream sauce:

  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 ½ tablespoons flour
  • 1 cup chicken broth, or more, as needed
  • 1 tablespoon Italian seasoning
  • ½ cup half and half
  • ½ cup freshly grated Asiago cheese
  • Kosher salt and freshly ground black pepper, to taste

Directions

  1. Preheat your oven to 400°F and spray a 9×13 baking dish with cooking spray. Season chicken thighs with Italian seasoning, salt and pepper.
  2. Melt 1 tablespoon butter in a large skillet over medium heat. Sear chicken on both sides, starting skin-side down, until golden brown, about 2-3 minutes per side; drain and set aside. Drain off any excess oil from the pan.
  3. Melt remaining 1 tablespoon butter in the same skillet. Stir in chopped spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes. Remove from heat and set spinach aside.
  4. Cook gnocchi according to package directions. Drain in a colander and set aside.
  5. To make the garlic asiago cream sauce, melt butter in a saucepan over medium heat. Add the minced garlic, and cook until fragrant, about 1minute. Add the flour and whisk for about 1 minute. Gradually whisk in chicken broth and Italian seasoning. Cook, whisking constantly, 1-2 minutes or until slightly thickened. Remove from heat. Stir in the half and half and grated Asiago cheese and blend until the cheese melts. Adjust seasoning with salt and pepper, to taste.
  6. Arrange chicken thighs into the prepared baking dish. Top with cooked gnocchi, spinach and Asiago cream sauce. Roast in the oven until completely cooked through, about 25-30 minutes.

Baked Chicken and Gnocchi with  Garlic Asiago Cream Sauce