Chicken and Gnocchi in Creamy Butternut Squash Sauce Recipe
A comforting main course featuring tender chicken breast pieces and fresh gnocchi simmered in a rich, creamy butternut squash sauce enhanced with Parmesan, sun-dried tomatoes, and aromatic herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the Chicken:
- 1 lb (450g) chicken breast
- 3 tablespoons flour
- 1 teaspoon paprika
- 1 teaspoon basil
- 1 teaspoon fine sea salt
- 1/8 teaspoon black pepper
- 2 tablespoons oil from the sun-dried tomato jar
Remaining Ingredients:
- 1 medium onion, diced
- 4 cloves garlic, finely chopped
- 1 cup butternut squash or pumpkin puree
- 1 1/4 cups (300ml) chicken broth
- 1/4 cup (60ml) heavy cream
- 1/4 teaspoon basil
- 1/8 teaspoon paprika
- 6 sun-dried tomatoes in oil, drained and roughly chopped
- 1/2 cup (45g) grated Parmesan cheese
- 2 tablespoons sour cream
- 1 lb (450g) fresh gnocchi
- salt and pepper to taste
Instructions
- Prepare your ingredients: Roughly chop sun-dried tomatoes, grate Parmesan on the small holes of a box grater, dice the onion, and finely chop the garlic cloves.
- Prepare the chicken: In a medium to large bowl, combine flour, paprika, basil, salt, and pepper. Cut chicken into 1-inch (2.5 cm) pieces and toss in the flour mixture until fully coated. If dry flour remains, add a couple drops of water and toss again to ensure even coating.
- Cook the chicken: Heat the sun-dried tomato oil in a large frying pan over medium-high to high heat. Place the chicken pieces in an even layer and brown one side well. Turn pieces over and cook until the chicken is cooked through. Remove and transfer to a plate.
- Cook the butternut squash sauce: Reduce heat to medium-low, add the diced onion to the pan, and cook for a few minutes until softened. Add garlic and sauté for 30 seconds until fragrant.
- Add liquids and seasonings: Pour in the butternut squash puree, chicken broth, heavy cream, basil, and paprika. Whisk everything together and bring the mixture to a boil.
- Cook gnocchi in the sauce: Add the fresh gnocchi to the sauce and simmer over low heat according to package instructions (usually about 2 minutes). If the sauce thickens too much, add more chicken broth to prevent burning.
- Finish the sauce: Stir in the chopped sun-dried tomatoes, grated Parmesan, and sour cream. Cook gently over low heat until the Parmesan melts and the sauce is smooth. Season with salt and pepper to taste.
- Combine and serve: Return the cooked chicken pieces to the pan and stir to combine everything evenly. Serve hot and enjoy!
Notes
- Use fresh homemade butternut squash or pumpkin puree for best flavor: cut squash or pumpkin in chunks or halves, roast at 400°F (200°C) until soft (20 minutes to 1 hour depending on thickness), scoop out flesh and puree with a mixer. No need to peel before roasting.
- Calories mentioned are estimated per serving (1/4 of the total recipe).
Keywords: Chicken, Gnocchi, Butternut Squash Sauce, Creamy Sauce, Sun-Dried Tomatoes, Parmesan, Comfort Food
