Parmesan Pan-Fried Chicken Gnocchi
with Spinach and Peas
Golden, pan-fried gnocchi add a delicious twist to classic Alfredo! Rich cream and savoury Parmesan come together to make a luscious sauce for this supper.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Gnocchi
(Contains Egg, Wheat)
56 g
Green Peas
56 g
Baby Spinach
56 mL
Cream
(Contains Milk)
1 unit(s)
Cream Cheese
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Chili Flakes
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Shallot
1 unit(s)
Zucchini
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Peel, then finely chop shallot.
- Roughly chop spinach.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Stir together cream, cream cheese, Cream Sauce Spice Blend and half the Parmesan in a medium bowl. Add 1/2 cup (1 cup) warm water. Season with pepper, then whisk to combine. Set aside.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**
- Transfer to a plate, then cover to keep warm.
- Add 1 tbsp butter, then gnocchi and 2 tbsp water to the same pan. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp butter and 2 tbsp water per batch.) Cover and cook until softened, 3-4 min.
- When gnocchi is soft, uncover and cook, stirring occasionally, until golden-brown all over, 3-4 min.
- Transfer to the plate with the chicken, then cover to keep warm.
- Return the pan to medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then zucchini and peas. Cook, stirring often, until tender-crisp, 3-4 min.
- Add shallots. Cook, stirring often, until fragrant, 2 min.
- Season with salt and pepper.
- Add sauce mixture and spinach to the pan with veggies. Cook, stirring occasionally, until sauce thickens slightly, 1-3 min.
- Season with salt and pepper.
- Add gnocchi to the pan with sauce, then toss to coat.
- Thinly slice chicken.
- Divide gnocchi between plates.
- Top with chicken.
- Sprinkle remaining Parmesan over top.
- Sprinkle with chili flakes, if desired.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Use the same pan to cook gnocchi.
Slice chicken and top gnocchi with chicken.
