Ingredient: bacon, sliced into 1/2-inch pieces

The classic Italian potato dumplings or gnocchi as their called, make for a hearty meal no matter how you serve them: baked with creamy cheeses, sautéed with veggies, dressed in a tangy tomato sauce… you name it. The most common way to serve them in Italy is with a light butter sauce and fresh sage.

Gnocchi go back to Roman times when they were made of semolina dough mixed with eggs, but they have evolved into many different variations since then. At first, they existed with different ingredients such as squash and breadcrumbs, made of ordinary wheat flour or cornmeal. Then came the cheese and potatoes. But they didn’t become the potato dumplings we know today until the 16^th century when potatoes were introduced to Europe. The potato gnocchi originated in Northern Italy, where the cooler climate was better suited for growing potatoes rather than grain. These potatoes are starchier and make the light, airy dough which produces the soft, pillowy texture and more ‘potatoey’ flavor of the gnocchi.

Being a dumpling lover, I absolutely love gnocchi any way they are served. This recipe boasts all the winning attributes of a well-balanced meal. The creamy sauce softens and flavors the pillowy potato gnocchi – a perfect base for the tender seasoned chicken breast.

From their humble beginnings, the gnocchi are now a world cuisine.

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Gnocchi w/ Chicken & Veggies

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Rating: 5
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Course

Main Dish

Cuisine

Italian

Keyword

gnocchi w/ chicken & veggies

Servings

MetricUS Imperial

Ingredients

• 6 slices bacon, sliced into 1/2-inch pieces
• 1-2 boneless, skinless chicken breasts
• 2 tsp Italian seasoning, divided
• salt & pepper to taste
• 200 gm mushrooms, sliced
• 3 cloves garlic, minced
• 2 cups milk
• 454 gm potato gnocchi
• 60 gm Parmesan cheese, grated
• 1/2 cup frozen peas

Course Main Dish Cuisine Italian Keyword gnocchi w/ chicken & veggies Servings MetricUS Imperial Ingredients 6 slices bacon, sliced into 1/2-inch pieces 1-2 boneless, skinless chicken breasts 2 tsp Italian seasoning, divided salt & pepper to taste 200 gm mushrooms, sliced 3 cloves garlic, minced 2 cups milk 454 gm potato gnocchi 60 gm Parmesan cheese, grated 1/2 cup frozen peas

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a skillet over medium-high heat, cook bacon until crisp, 5-7 minutes, stirring occasionally. Remove bacon with a slotted spoon & set aside.
2. Season chicken breast with salt, pepper & 1 tsp of the Italian seasoning. Add the chicken to the skillet & cook 5-7 minutes per side. Remove chicken from the pan & set aside.
3. Reduce heat to medium, add garlic & mushrooms; cook until fragrant. Add the milk, gnocchi, cheese, bacon & remaining Italian seasoning. Bring to a boil, reduce heat & cook, stirring frequently, until the milk has reduced slightly & started to thicken, about 3-5 minutes.
4. Stir in peas. Add the cooked chicken & simmer until peas are cooked & sauce thickens a bit more. Place in a serving dish & sprinkle with extra parmesan if you wish.