Ingredients:

  • 5 lbs Boneless, skinless chicken breasts
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 Tbsp Olive Oil
  • 5 lbs Russet Potatoes (for homemade gnocchi)
  • 1 large Egg Yolk
  • 1 cup All-Purpose Flour, plus more for dusting
  • 1/2 tsp Salt (for gnocchi)
  • 4 Tbsp Unsalted Butter
  • 1 whole head of Garlic, cloves minced
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 1 cup Chicken Broth
  • 1 cup Heavy Cream
  • 1/2 cup Freshly Grated Parmesan Cheese, plus extra for garnish
  • 2 Tbsp Fresh Parsley, chopped
  • Salt and Pepper to taste

Instructions:

  1. If making homemade gnocchi: Boil or bake potatoes until fork-tender. Peel immediately while hot and pass through a ricer. Spread the riced potato on a clean surface to allow steam to escape and cool slightly.
  2. Form Dough: Create a well in the cooled potatoes. Add egg yolk and salt. Gradually incorporate the flour until a soft, slightly tacky dough forms. Do not overwork.
  3. Shape & Cut Gnocchi: Divide dough into pieces, roll each into a ¾-inch thick rope, and cut into ¾-inch pillows. Place on a lightly floured baking sheet.
  4. Sear Chicken: Season chicken breasts with salt and pepper. Slice horizontally if very thick. Sear in olive oil over medium-high heat until golden brown and cooked through (165°F internal temp). Remove chicken, slice or dice, and set aside.
  5. Sauté Garlic: Reduce skillet heat to medium. Melt butter. Add minced garlic and sauté gently for 1-2 minutes until fragrant. Watch carefully to avoid burning.
  6. Deglaze: Pour in the white wine (if using). Scrape up any browned bits from the bottom of the pan. Let the wine reduce by half (about 2 minutes).
  7. Build Sauce: Whisk in the chicken broth and heavy cream. Bring to a gentle simmer and cook until the sauce slightly thickens (about 5 minutes).
  8. Finish Sauce: Stir in the Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.
  9. Cook Gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi. They are done when they float to the surface (usually 2-4 minutes). Remove immediately with a slotted spoon.
  10. Combine and Serve: Add the drained gnocchi and the cooked chicken directly into the sauce. Toss gently to coat. Heat through for 1 minute. Garnish generously with fresh parsley and extra Parmesan cheese. Serve immediately.