Spicy Sage and Oregano Gnocchi with Spinach and Garlic Chicken: A Flavorful Italian-Inspired Dish
As the seasons change and the weather cools, our taste buds crave hearty, comforting dishes that warm the soul. Look no further than this Spicy Sage and Oregano Gnocchi with Spinach and Garlic Chicken, a creative twist on traditional Italian cuisine that combines the best of flavors and textures.
The Gnocchi: A Spicy Twist
The foundation of this dish is the gnocchi, small dumplings typically made from potato, flour, and egg. In this recipe, we’re giving the classic gnocchi a spicy kick by incorporating fresh sage and oregano into the dough. The result is a delicate, pillowy gnocchi infused with the earthy, herbaceous flavors of the Mediterranean.
To make the gnocchi, simply combine cooked, mashed potatoes with flour, egg, salt, and a pinch of red pepper flakes for added heat. Mix in chopped fresh sage and oregano, then knead the dough until smooth and pliable. Roll out the dough into long ropes, cut into 1-inch pieces, and cook in boiling water until they float to the surface.
The Chicken: Aromatic and Savory
While the gnocchi is cooking, prepare the chicken by seasoning it with salt, pepper, and a blend of minced garlic, chopped fresh parsley, and grated Parmesan cheese. Pan-fry the chicken in olive oil until golden brown and cooked through, then set aside to rest.
The Spinach: A Burst of Fresh Flavor
The final component of this dish is the spinach, which adds a burst of fresh flavor and nutrients to the plate. Simply wilt the spinach in a hot skillet with a pat of butter and a sprinkle of salt, then set aside to await the gnocchi and chicken.
Assembly and Serving
To assemble the dish, place cooked gnocchi on a plate, followed by a slice of garlic chicken and a spoonful of wilted spinach. Drizzle with extra virgin olive oil and sprinkle with grated Parmesan cheese for added richness and flavor.
Tips and Variations
- For an extra spicy kick, add a few dashes of hot sauce to the gnocchi dough or sprinkle on top of the dish before serving.
- Substitute chicken breast or thighs with shrimp or pork chops for a different protein option.
- Add some roasted vegetables, such as cherry tomatoes or broccoli, to the plate for added color and nutrition.
- Serve with a side of garlic bread or a simple green salad for a well-rounded meal.
Conclusion
Spicy Sage and Oregano Gnocchi with Spinach and Garlic Chicken is a creative, flavorful dish that’s sure to become a new favorite. The combination of spicy gnocchi, aromatic chicken, and fresh spinach is a match made in heaven, and the dish is easy to customize to suit your tastes and preferences. So go ahead, give it a try, and warm up your taste buds with this delicious Italian-inspired dish!
Spicy Sage and Oregano Gnocchi with Spinach and Garlic Chicken
**Prep Time: 10 minutes**
**Cooking Time: 15 minutes**
**Ingredients (serves 2-3):**
* 400g gnocchi
* 2 raw chicken breast fillets
* 100ml single cream
* Milk
* 2 handfuls baby spinach
* 1 chicken stock cube
* 1 tbsp dried sage
* 1 tbsp dried oregano
* 1 tsp dried chilli flakes
* White pepper
* Garlic paste
* 1 tbsp olive oil
* 1 tbsp grated Parmesan
* Hot water to hand
**Directions**
1. Cut the chicken breast fillets into strips and then ~2cm cubes
2. Season the chicken generously with white pepper and plenty of garlic paste (15-20cm if squeezed from a tube)
3. Thoroughly mix the chicken and garlic paste and ideally set aside for 10-20 minutes to let it penetrate.
4. Add the oil to a wok or large non-stick pan and heat very strongly.
5. When the oil is almost smoking, make sure the whole pan is coated and add the chicken. **Do not stir or toss.** Instead, use tongs to reposition the pieces of chicken so that each is in contact with the pan.
6. Cook without stirring, checking the bottom of the chicken pieces until they are golden-brown.
7. Quickly toss the chicken to seal it on all sides (don’t cook it through yet) and then remove from the pan with a slotted spoon, leaving any oil and juices behind. Put the chicken in a pan or bowl and cover.
8. Add a little more oil if the pan is dry, and reduce the heat to moderate (it’s a good idea to lift the pan off for thirty seconds or so to let it cool to avoid scorching the spices)
9. Add the chilli flakes, oregano, and sage to the pan and heat for a few seconds until fragrant.
10. Crumble over the stock cube and add a splash of hot water.
11. Add the gnocchi, tossing and stirring thoroughly untill all the pieces are glazed.
12. Add the single cream and stir gently until the gnocchi starts to absorb the liquid and the mixture thickens.
13. Gradually add milk, continuing to stir, until the sauce resembles a creamy soup and is bubbling, and the gnocchi has almost fully cooked.
14. Add the chicken and spinach to the pan, stir thoroughly to coat all the spinach, and continue to cook. **Loosen the sauce with a little hot water as needed to keep it at a creamy soup consistency.**
15. Once the spinach has wilted and the chicken just cooked through, quickly add the grated parmesan, stir, and add a final splash of hot water if needed. The sauce will continue to thicken after serving, so err on the side of keeping it loose.
16. Serve immediately.
**Notes:**
The chicken is ready to serve when the chunks peel easily in two with a fork and the meat within is white, glossy, and steaming. It will quickly become chewy if left on the heat much beyond that point, so be ready to plate up!
If preparing a larger quantity, do the browning of the chicken in batches, and empty any liquid out of the pan into the bowl with the chicken between batches. If you try to cook too much at once, you’ll get a lot of moisture buildup in the pan and the chicken will poach rather than browning. Once all the chicken is browned, tip the juices back into the pan with the spices and continue with the recipe.
You can prep and refrigerate the marinated raw chicken in advance for even more flavour.
This looks great. I’m going to try it
wow .Yummy
Yum!!
Yum!
Looks so good!
this looks so good
If I try to put the chicken in the blender without separating it with a fork first, will it work? Or should I use a fork?
I just ordered the stuff for this..can’t wait to tear it up…thanks for the hook up
Is single cream the same as heavy cream ?
Looks incredible. I love gnocchi but i almost never make it. That needs to change.
Yummmmm
Is there an alternative to the sage? I’m not a huge fan of it. ( bad thanksgiving memories of being forced to eat stuffing)