Buffalo Chicken Gnocchi
If it was up to me, I’d have chicken wings on a daily basis. I love them so much. Give me a big platter of wings with lots of ranch and I’d be the happiest person on the planet. Of course, eating buffalo wings every day wouldn’t be feasible and so I’m always looking for ways to recreate that flavor in other dishes. Whether it’s potato salad, sandwiches, or egg rolls, there’s something for everyone. This time around, I’m brining you this Buffalo Chicken Gnocchi which is a one pot, super easy and delicious, weeknight meal. It’s the perfect meal to make when you have no idea what to cook but know you don’t want to spend hours in the kitchen.
Buffalo Chicken Gnocchi
This Buffalo Chicken Gnocchi is one of the easiest weeknight recipes to make. It's the perfect back to school dinner without all the work!
Servings: 4
Equipment
- Large pot
- Skillet
Ingredients
- 16 ounces gnocchi
- 6 tablespoons unsalted butter divided
- 1 pound boneless skinless chicken breast or thighs diced
- 1 small onion diced
- 1 small carrot diced
- 1 celery rib diced
- 2 garlic cloves minced
- Kosher salt and coarse black pepper
- ½ cup buffalo wing sauce more or else depending on your spice level
- ¼ cup heavy cream
- ¼ cup celery leaves
- 2 tablespoons sliced scallions
- 3 tablespoons crumbled blue cheese
Instructions
- Fill a large pot with cold water and bring to a boil. Season liberally with salt and add in the gnocchi. Cook it about a minute shy of what the package states and then drain.
- Set a large skillet, with high sides, over moderate heat with 2 tablespoons butter. Once melted, add in the drained gnocchi and cook, stirring often, until golden brown and crispy, about 5 to 8 minutes. Use a slotted spoon to transfer the gnocchi onto a plate.
- Add the chicken to the hot skillet and cook until golden brown, about 8 to 10 minutes. Season with a pinch of salt and pepper. Transfer chicken to the plate with the gnocchi.
- Add another 2 tablespoons of butter to the skillet. Once melted, add the onion, carrot, celery and garlic. Stir and cook until softened, about 5 minutes. Season with a pinch of salt and pepper. Stir in the hot sauce and heavy cream and bring to a simmer. Return the gnocchi and chicken to the skillet and cook for about 5 minutes longer. Stir in the remaining 2 tablespoons butter to create a smooth and silky sauce. Remove from the heat and garnish with celery leaves, scallions and blue cheese before serving. Enjoy!
