Description

Crack Chicken Gnocchi is a creamy, comforting dish featuring tender poached chicken, golden crispy bacon, and soft potato gnocchi all simmered in a flavorful herbed sauce made with low-fat dairy and simmered to perfection. Topped with melted sharp cheddar and fresh parsley, this recipe is a delicious, satisfying dinner that’s easy to prepare and packed with rich flavors.

Ingredients

Scale

Protein and Dairy

2 small uncooked chicken breasts, approx 360g (12.7oz)
75g (2.5oz) uncooked lean smoked back bacon, diced small (fat removed)
½ cup (120ml) 2% milk
175g Laughing Cow Light cheese (or light cream cheese)
60g (2.2oz) cheddar cheese, grated (do not use pre-grated; can substitute Red Leicester)

Vegetables and Herbs

1 shallot, finely diced
2 cloves garlic, minced
Fresh chopped parsley (or chopped spring onions or chives) for garnish

Pantry Staples and Seasonings

3.5 cups (840ml) chicken stock (low sodium)
½ tablespoon lemon juice
½ tablespoon cornstarch
1 teaspoon dried parsley
1 teaspoon dried chives
1 teaspoon onion powder
½ teaspoon dried dill
½ teaspoon garlic powder
500g (17.5oz) potato gnocchi (dry, vacuum packed)
Olive oil spray
Salt and black pepper, to taste

Instructions

Poach the chicken: Place chicken breasts in a saucepan and cover fully with 2 cups (480ml) of chicken stock. Bring to a boil, then reduce heat and simmer for 10-12 minutes until cooked through. Drain the chicken, allow it to cool slightly, then slice into pieces. Reserve poaching liquid if desired, making sure to have 360ml for the sauce.
Cook the bacon: Spray a non-stick frying pan with olive oil spray and heat over medium-high heat. Add the diced bacon and fry until golden and crisp. Remove from the pan and set aside.
Sauté shallot and garlic: In the same pan, spray a little more olive oil spray. Add the finely diced shallot and fry until lightly golden and softened. Add the minced garlic and cook for 30 seconds to infuse flavor, then remove from heat.
Prepare the sauce: Add the remaining 1.5 cups (360ml) of chicken stock, milk, lemon juice, dried parsley, dried chives, onion powder, dried dill, garlic powder, and Laughing Cow light cheese into the pan with the shallots and garlic. Whisk continuously until the cheese melts and no lumps remain.
Thicken the sauce: Mix the cornstarch with a couple of tablespoons of water until smooth. Gradually add this mixture to the sauce while stirring to combine and thicken.
Simmer chicken and gnocchi: Add the sliced poached chicken and uncooked potato gnocchi to the sauce. Bring to a boil, then reduce to medium heat and cook for 5 minutes until the gnocchi is tender and the sauce is creamy and thickened. Adjust seasoning with salt and black pepper as needed.
Grill with cheddar: Transfer the mixture to an ovenproof dish, top evenly with grated cheddar cheese, and place under the grill (broiler) for 2-3 minutes or until the cheese is melted and lightly golden.
Finish and serve: Sprinkle the crispy cooked bacon and fresh chopped parsley (or spring onions or chives) over the top. Serve immediately and enjoy!

Notes

Use low sodium chicken stock to control salt content.
Do not use pre-grated cheese as it may not melt smoothly.
For a richer sauce, substitute light cream cheese if Laughing Cow is unavailable.
If the sauce does not thicken, increase heat slightly while stirring.
The poaching stock can be reused in the sauce but ensure the total stock amount equals 360ml.
Fresh herbs can be substituted based on availability and preference.
Gnocchi cooks quickly; avoid overcooking to maintain texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Poaching, frying, simmering, grilling (broiling)
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1/4 of dish)
Calories: 420 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 85 mg

Keywords: crack chicken gnocchi, creamy chicken gnocchi, bacon gnocchi recipe, easy gnocchi dinner, low fat chicken recipe