Name: Pan-seared gnocchi with sage butter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 3.5 oz shelf-stable vacuum-packed potato gnocchi; 6 oz boneless skinless chicken breast, cut into 1/2-inch pieces; 1 1/2 tsp salted butter; 3/4 tsp olive oil; 2 cloves garlic, minced; 3 g fresh sage leaves, thinly sliced; 3/4 tsp salt; 1/4 tsp black pepper; 2 tsp grated Parmesan cheese; 3 tbsp reduced-sodium chicken broth; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 5 min

Pat the chicken pieces dry with a paper towel and season with half the salt and all the black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes, flip, and cook for 3 minutes more. Remove chicken from the pan and set aside. Done when opaque in the center, 165°F.
In the same skillet, melt the butter over medium heat. Add the gnocchi in a single layer and season with a pinch of the remaining salt. Cook, undisturbed, for 4 minutes until the bottoms are golden and crisp. Stir and cook for 2 minutes more to color the other sides. If using frozen or fresh gnocchi instead of shelf-stable, boil and drain them before this step.
Add the garlic and sage to the skillet with the gnocchi. Stir and cook for 1 minute until the sage is crisp and the garlic is fragrant. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Simmer for 1 minute until the liquid reduces slightly.
Return the chicken to the pan and toss to coat in the sauce. Remove from the heat and stir in the lemon juice and the rest of the salt. Serve immediately topped with the parmesan.

Nutrition

Ingredients

Instructions

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