Chicken and Gnocchi in Creamy Pumpkin Sauce
Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4
Soft and pillowy potato dumplings and chicken in a creamy pumpkin sauce!
ingredients
1 tablespoon oil
1 pound boneless skinless chicken thighs or breasts, cut into bite sized pieces
1 teaspoon (smoked) paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, diced
1 bell pepper, diced
4 cloves garlic, chopped
1 tablespoon sage, chopped (or 1 teaspoon dried sage)
1 cup chicken broth (link)
1 cup pumpkin puree (link) (or butternut squash puree (link))
1/2 cup heavy/whipping cream
1/2 cup parmigiano reggiano (parmesan cheese), grated
1 pound fresh gnocchi (gluten-free for gluten-free) *
salt and pepper to taste
directions
Heat the oil in a large pan over medium heat, add the chicken, seasoned with the paprika, salt, and pepper, and cook for 5 minutes.
Add the onion and bell pepper and cook until tender, about 5 minutes.
Add the garlic and sage and cook until fragrant, about a minute.
Add the broth and pumpkin puree, mix, bring to a boil, reduce the heat and simmer for 5 minutes.
Mix in the cream and cheese and let the cheese melt into the sauce.
Add the gnocchi and cook for 5 minutes. *
Season with salt and pepper to taste and enjoy!
Note: * If you are using fresh gnocchi you can add it to the pan as directed; if you are using vacuum sealed, dried, or frozen gnocchi, cook it as directed on the package before adding to the sauce.
Option: Replace the chicken with turkey.
Option: Replace the chicken with Italian sausage, removed from casings.
Option: Replace the chicken broth with (soft) apple cider.
Option: Add 1/4 cup sun-dried tomatoes, thinly sliced. (You can use the oil from the sun-dried tomato jar to cook the chicken and onions in.)
Option: Add 4-6 ounces fresh baby spinach, at the end, mix it into the sauce and let it wilt.
Option: Add a pinch of nutmeg!
Option: Add a pinch of cinnamon!
