Chicken Gnocchi with Creamy Roasted Garlic Sauce

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I have recently discovered the power of roasted Garlic. It is amazing how sweet it becomes when you roast it and how the flavor changes. Who knew it could be so simple and yet so good? It requires less work than peeling and chopping fresh garlic and tastes better. Are you kidding me? Why have I not been adding it to everything? IMG_6620-1

I wanted to make something with it but I didn’t know what. Something as good as roasted garlic should be added to something that is equally yummy. There are so many possibilities. I thought about it and decided that I should put it in a cream sauce. That seemed like a good idea. Then I had to choose what to put in the sauce. How about rice? No, I would rather do pasta. Yes pasta would be good…or maybe potatoes. Hmmm..which one would be best? What if I try something that is kind of in between, like gnocchi? I have never made gnocchi before and was a little afraid to try because I wasn’t even sure I was saying it right. I kept wanting to say (no-shee) but it is actually pronounced (noh-kee). I like to try new things though, so I went for it. I am sure that I did not create the worlds best gnocchi my first try but it definitely wasn’t the worlds worst gnocchi either. Next time, I will have to try it in a roasted garlic tomato sauce, or a buttery roasted garlic sauce. Maybe I will just put roasted garlic inside it.

Chicken Gnocchi with Creamy Roasted Garlic Sauce

Prep Time: 1 hour, 20 minutes

Cook Time: 1 hour

Total Time: 2 hours, 20 minutes

Yield: 6 servings

Chicken Gnocchi with Creamy Roasted Garlic Sauce


  • For the gnocchi:
  • 1 1/2 pounds potatoes(about 2 large), peeled
  • 1 egg
  • 1/2 teaspoon salt
  • pepper to taste
  • 2 tablespoons olive oil
  • 2 cups all purpose flour
  • For the Sauce:
  • 3 ounces cream cheese
  • 3/4 cup low-fat milk
  • 3/4 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • 1 cup chicken broth
  • 1 head roasted garlic
  • 1/2 teaspoon freshly grated nutmeg
  • salt and pepper
  • 1 pound chicken breast, cooked


  1. Peel and rinse potatoes and place in steaming basket in large pot. Fill pot with about 2 inches of water. Cover and bring to a boil. Cook for about 25 minutes or until potatoes are soft. Remove from pot and let cool for about 5 minutes. Pure in a food processor or ricer until smooth.
  2. Mix potatoes with egg, salt, pepper, and oil. Add flour and mix until you have a smooth dough. Add more flour if necessary.
  3. Roll out on lightly floured surface and form into a rope about 1 inch thick. Use a fork to lightly press down top and flatten. Cut into 1 inch pieces and set aside.
  4. Bring a pot of water to boiling and boil gnocchi until done. When it floats to the top it is almost done. Remove from pot and drain. Cover with foil to keep warm.
  5. For the sauce:
  6. Place roasted garlic and 2 tablespoons of butter in a pan over medium heat and smash garlic until
  7. smooth. Pour in chicken broth and bring to a boil. Season with salt pepper and nutmeg. Add milk, cream cheese, and cream and stir until it starts to thicken. Reduce heat and add parmesan cheese.
  8. Remove from Heat and stir in chicken and gnocchi and serve.


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