Creamy Chicken and Lemon Gnocchi
Delicious Chicken and Gnocchi with Lemon Cream Sauce. Tender chicken pieces and fluffy gnocchi are combined in a rich, creamy sauce flavored with lemon zest, Dijon mustard, and goat cheese. Perfect for a comforting meal!
Recipe - SuperValu Online
Creamy Chicken and Lemon Gnocchi
Prep Time10 Minutes
Servings4
Cook Time18 Minutes
0Ingredients
3 tsp Basil Leaves
50 g Butter
400 g Chicken Fillets
1 tsp Dijon Mustard
250 ml Fresh Cream
3 cloves Garlic, chopped
150 g Goats Cheese or Parmesan
1 zest Lemon and Juice
1 tbsp Olive Oil
1 - Onion, chopped
400g - Fresh SuperValu Gnocchi
50 g Spinach
Directions
- In a sauté pan, over medium high heat, sprinkle some salt in the pan and a drizzle of olive oil. Add the chicken pieces and sear for 2 minutes until coloured on both sides.
- Add the butter and allow to melt and foam for 30-45 seconds.
- Add the onion, garlic and sauté for a further 3-4 minutes until the onions are starting to be translucent and the chicken is nearly cooked through.
- Next, add the lemon zest and Dijon mustard. Pour the cream and crumble the goat cheese over the mixture. Season with salt and pepper and finally add half of the lemon cut into slices to add flavor while simmering.
- Simmer over medium/low heat for 5-8 minutes until the sauce is coating the back of the spoon and the chicken is fully cooked. Keep warm while cooking the gnocchi.
- Place a large saucepan filled with water and seasoned with salt to boil over high heat. Once boiling, add the gnocchi all at once. Bring them to the boil and let them simmer for 1 minute or so. Best tip is to wait for the gnocchi to float to the surface, then you can lift them up. Keep a little bit of cooking water to loosen the sauce if needed.
- Add the cooked 400g of gnocchi into the chicken and lemon cream mixture and toss once to coat the gnocchi.
- Add the spinach and basil leaves and let them wilt for 30-45 seconds.
- Check the seasoning and add extra lemon juice and a few tablespoons of boiling water from the gnocchi if needing extra acidity or to loosen the sauce.
- Serve immediately and enjoy while piping hot with extra fresh basil leaves.
10 minutes
Prep Time
18 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Fresh Basil (20 g)
€1.19€59.50/kg
SuperValu Irish Creamery Butter (454 g)
€3.79€8.35/kg
SuperValu Fresh Irish Chicken Fillets (500 g)
€5.99€11.98/kg
Maille Dijon Mustard (215 g)
€3.85€17.91/kg
SuperValu Fresh Cream (250 ml)
€1.49€5.96/l
SuperValu Garlic (3 Piece)
€1.05€0.35 each
SuperValu Signature Tastes Gortnamona Goats Cheese (150 g)
€5.00€33.33/kg
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
SuperValu Olive Oil (1 L)
€5.49€5.49/l
Loose Brown Onion (1 kg)
€2.89/kg€2.89/kg
SuperValu Gnocchi (400 g)
€1.35€3.38/kg
SuperValu Spinach (250 g)
€1.39€5.56/kg
Recipe
- In a sauté pan, over medium high heat, sprinkle some salt in the pan and a drizzle of olive oil. Add the chicken pieces and sear for 2 minutes until coloured on both sides.
- Add the butter and allow to melt and foam for 30-45 seconds.
- Add the onion, garlic and sauté for a further 3-4 minutes until the onions are starting to be translucent and the chicken is nearly cooked through.
- Next, add the lemon zest and Dijon mustard. Pour the cream and crumble the goat cheese over the mixture. Season with salt and pepper and finally add half of the lemon cut into slices to add flavor while simmering.
- Simmer over medium/low heat for 5-8 minutes until the sauce is coating the back of the spoon and the chicken is fully cooked. Keep warm while cooking the gnocchi.
- Place a large saucepan filled with water and seasoned with salt to boil over high heat. Once boiling, add the gnocchi all at once. Bring them to the boil and let them simmer for 1 minute or so. Best tip is to wait for the gnocchi to float to the surface, then you can lift them up. Keep a little bit of cooking water to loosen the sauce if needed.
- Add the cooked 400g of gnocchi into the chicken and lemon cream mixture and toss once to coat the gnocchi.
- Add the spinach and basil leaves and let them wilt for 30-45 seconds.
- Check the seasoning and add extra lemon juice and a few tablespoons of boiling water from the gnocchi if needing extra acidity or to loosen the sauce.
- Serve immediately and enjoy while piping hot with extra fresh basil leaves.