Chicken and Gnocchi in Creamy Butternut Squash Sauce
Servings: 4 servings
Ingredients
for the chicken:
- 1 lb (450g) chicken breast
- 3 tablespoons flour
- 1 teaspoon paprika
- 1 teaspoon basil
- 1 teaspoon fine sea salt
- 1/8 teaspoon black pepper
- 2 tablespoons oil from the sun-dried tomato jar
remaining ingredients:
- 1 medium onion
- 4 cloves garlic
- 1 cup butternut squash or pumpkin puree
- 1 1/4 (300ml) cups chicken broth
- 1/4 cup (60ml) heavy cream
- 1/4 teaspoon basil
- 1/8 teaspoon paprika
- 6 sun-dried tomatoes in oil, drained
- 1/2 cup (45g) grated Parmesan cheese
- 2 tablespoons sour cream
- 1 lb (450g) fresh gnocchi
- salt and pepper to taste
Instructions
- Prepare your ingredients: Roughly chop sun-dried tomatoes, grate Parmesan on the small holes of a box grater, dice the onion, finely chop garlic.
- Prepare the chicken: In a medium/large bowl, combine flour with paprika, basil, salt, and pepper. Cut the chicken into 1-inch (2.5 cm) pieces and add to the bowl. Toss with the flour mixture until coated on all sides. If there is some dry flour left in the bowl, add a couple of drops of water to it and toss again with the chicken until it's coated in all the flour mixture.
- Cook the chicken: Heat sun-dried tomato oil in a large frying pan over medium-high/high heat. Add the chicken in an even layer. Cook until well-browned on one side, turn over, and cook until cooked through. Transfer to a plate.
- Cook the butternut squash sauce: Reduce the heat to medium-low, add onion to the pan and cook for a couple of minutes until softened. Add garlic and cook for 30 seconds.
- Add butternut squash puree, chicken broth, heavy cream, basil, and paprika. Whisk until combined and bring to a boil.
- Cook gnocchi in the sauce: Add gnocchi and cook over low heat according to package instructions (mine were saying to cook them for just 2 minutes, if yours require more cooking time, you may need to add more broth to the sauce if it has thickened too much, make sure the sauce is not burning at the bottom).
- Add sun-dried tomatoes, parmesan, and sour cream. Cook over low heat until parmesan is melted. Season the sauce with salt and pepper.
- Add the chicken back to the pan, stir to combine.
- Enjoy!
Notes
- Butternut squash or pumpkin puree - ditch the canned stuff and make your own! All you have to do is cut squash/pumpkin into large chunks (or even just in half) and roast until soft (at 400F/200C), scoop out the flesh (no need to peel it beforehand) and puree with a mixer. It tastes so much better than puree from a can. The baking time will vary depending on the thickness of the chunks - it will take from 20 minutes to an hour. More detailed instructions can be found in this post: how to make pumpkin or butternut squash puree.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Nutrition
Calories: 525kcal