Homemade Gnocchi, Chicken, Corn & Cream Sauce

comfort food at it's finest

Course Appetizer, Entree, Main Course

Cuisine Australian, Italian

Keyword chicken gnocchi, creamy gnocchi recipe, gnocchi

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 573kcal

Author AnotherFoodBlogger

Wash the potatoes and prick multiple times with a fork
Microwave until fork tender – approx. 10-20 minutes (size dependant)
Peel the potatoes and mash using a potato ricer
Add pinch of salt, egg & combine
Add 1 cup of flour and combine. If dough is too wet add more flour gradually
Once dough is ready then divide it into 4 pieces
Take each piece and roll it out into a log about ½- ¾ “ thick.
Cut the gnocchi into ¾ - 1“thick pieces
Using gnocchi board roll the gnocchi pieces down to form the indentations. This helps coat the gnocchi in the sauce later
Get a pot of salted boiling water ready for the gnocchi

Slice the chicken into thin strips
Slice the red onion, remove corn from kernels & crush the garlic
In a large non-stick frying pan add 2 tbsp oil
Cook the chicken on high heat for 3 minutes, don’t stir the chicken until after 2 minutes so it gets a nice sear on it
Add onion & garlic and cook for a further 2 minutes
Add the corn and cook for 1 minute and put the gnocchi in the boiling water and cook for 2 minutes
Reduce the heat to medium on the frying pan and add the mustard & cream allowing to simmer for 2 minutes
Once gnocchi is cooked add to the frying pan along with about 100ml of pasta water, cook for a further minute and serve

if you don’t have a gnocchi board you can use the back of a fork or just squeeze the sides gently to shape them
alternatively, if time isn’t on your side then shop bough gnocchi works great too
adding the starchy pasta water to the sauce allows the sauce to coat the gnocchi (or pasta) better
bacon is another great addition to this dish if you are looking for some salty goodness 😉
gnocchi should be used within a couple hours of making it as it doesn’t store well in the fridge.