Gnocchi with Chicken & Bacon
plus Spinach in a Sun-Dried Tomato Cream Sauce
Ready for a dish that hits every craveable high note? Welcome this star to the stage—it's creamy, smoky, rich, bacony, and packed full of tender chicken and fluffy little gnocchi pillows. Sun-dried tomatoes, onion, garlic, and spinach add delicious depth to the savory sauce. A handful of Parm and more bacon on top will have you singing for your supper.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Bacon
1.5 ounce
Sun-Dried Tomatoes
1 unit
Yellow Onion
2 clove
Garlic
10 ounce
Chicken Cutlets
1 teaspoon
Dried Thyme
8.8 ounce
Gnocchi
(Contains Wheat)
4 ounce
Cream Sauce Base
(Contains Milk)
4 tablespoon
Cream Cheese
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
1 unit
Chicken Stock Concentrate
5 ounce
Spinach
Not included in your delivery
2 teaspoon
Cooking Oil
¼ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan. • While bacon cooks, halve, peel, and finely dice onion. Peel and mince or grate garlic. Finely chop sun-dried tomatoes.
• Pat chicken* dry with paper towels. Season all over with half the thyme (you’ll use more later), salt, and pepper. • Heat a drizzle of oil in a medium, preferably ovenproof, pan over medium-high heat. Add chicken; cook until browned but not cooked through, 2-3 minutes per side. TIP: If your pan isn’t ovenproof, transfer chicken to a baking dish now. • Transfer pan to oven. Roast on middle rack until chicken is cooked through, 6-8 minutes. Transfer to a cutting board.
• While chicken cooks, add gnocchi to pot of boiling water; cook until tender, 3-4 minutes. • Reserve 2 cups gnocchi cooking water (3 cups for 4 servings), then drain.
• While gnocchi cooks, heat a drizzle of oil in pan used for bacon over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 6-8 minutes. • Add garlic and sun-dried tomatoes; cook, stirring, until fragrant, 1-3 minutes. Reduce heat to medium. • Stir in ¾ cup reserved gnocchi cooking water, cream cheese, cream sauce base, stock concentrate, half the Parmesan (save the rest for serving), ¼ tsp thyme, and ¼ tsp sugar (use 1¼ cups gnocchi cooking water, ½ tsp thyme, and ½ tsp sugar for 4 servings). Cook, stirring, until sauce begins to thicken, 2-4 minutes. TIP: If sauce becomes too thick, add splashes of water.
• Add spinach, gnocchi, 1 TBSP butter (2 TBSP for 4 servings), a pinch of salt, and pepper to pan with sauce. Turn off heat; stir until spinach wilts and butter has melted. Season with a pinch of salt and pepper.
• Cut chicken crosswise into slices. • Divide gnocchi between plates. Top with chicken, bacon, and remaining Parmesan. Serve.
Bacon is fully cooked when internal temperature reaches 145°.
Chicken is fully cooked when internal temperature reaches 165°.
