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Asiago Chicken Gnocchi is all about tender chicken and soft gnocchi swimming in a creamy asiago cheese sauce. It’s super comforting and perfect when you want something rich but simple to whip up.
This quickly became a household favorite since it’s simple enough for weeknights but still feels special enough for guests. The creamy sauce always gets lots of praise.
Needed Ingredients
- 16 ounces potato gnocchi: soft, tender bites that soak up the sauce great. Pick fresh or high-quality frozen for best results
- 2 tablespoons olive oil: for browning the chicken. Extra virgin adds a nice flavor but any mild oil works
- 2 cloves garlic: finely chopped to add gentle aroma without overpowering
- 1 pound chicken breast: cut into small pieces for even cooking. Fresh, firm, and pinkish chicken works best
- 2 cups heavy cream: the creamy base that makes the sauce rich and smooth
- 1 cup asiago cheese: grated so it melts easily into the sauce. A young asiago gives a mild but tasty flavor
- Salt: to your liking to bring out all the flavors
- Fresh parsley for garnish: a bright finish with a splash of green
- Pepper: seasoning for a gentle hint of spice
Step-By-Step Cooking
This has become my go-to for relaxed weekend meals at home. The kids especially enjoy the soft gnocchi—they think it’s fun to eat. Last Sunday I doubled the batch so there were plenty of seconds and leftovers, which made everyone happy.
Storage Made Easy
Keep leftover Asiago Chicken Gnocchi in a sealed container in the fridge and it'll last up to three days. Warm it up slowly on the stove with a bit of cream or milk to bring back that silky feel. Skip freezing since cream sauces can split when thawed, but you can freeze uncooked gnocchi if you want to get ahead. For best results, cook chicken and gnocchi separately and mix when it’s time to eat.
Ingredient Swaps
You can replace asiago with Parmesan or Pecorino Romano if you want a stronger or saltier cheese flavor. Use half-and-half instead of heavy cream for a lighter sauce that’s a bit thinner. Adding sautéed mushrooms or sun-dried tomatoes gives the dish more depth and a tasty twist.
Great Side Ideas
This rich dish pairs nicely with a fresh green salad dressed with lemon vinaigrette to balance out the creaminess. A crisp white wine like Pinot Grigio works well and won’t overpower the flavors. Garlic bread or a warm baguette is perfect for scooping up every bit of sauce.
Asiago Chicken Gnocchi is a delightfully creamy and textured dish that’s just right when you want something tasty without a fuss. Follow these pointers and you’ll enjoy a warm, special meal anytime.
Frequently Asked Cooking Questions
- → Can I switch asiago for another cheese?
Sure thing! You can swap in parmesan or fontina for a creamy taste, but asiago has that unique tang you won’t get with others.
- → How do I cook potato gnocchi the best way?
Drop them in boiling water and once they float up, usually in 2 to 3 minutes, scoop them out and drain before mixing into your sauce.
- → Is it possible to make this dish lighter but still tasty?
Try swapping heavy cream with half-and-half to make it less rich but still creamy.
- → What’s the trick to keep chicken juicy and not dry?
Cook chicken pieces in olive oil over medium heat until they’re browned and no longer pink inside. Don’t cook too long to keep them moist.
- → How can I add some freshness to this?
Throw in some spinach or greens towards the end to add nutrients and a fresh twist to that creamy sauce.