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Gnocchi and Chicken with Roasted Garlic and Gorgonzola Cream

chicken, gnocchi, milk, gorgonzola, sauce, garlic, parsley

Gnocchi and Chicken with Roasted Garlic and Gorgonzola Cream -


1 pound potato gnocchi
1 (1.8-ounce) packet white sauce mix
2 1/4 cups milk
6 roasted garlic cloves, minced or pressed
6 ounces Gorgonzola crumbles
1 store-bought roasted chicken (approximately 2 pounds), shredded
2 tablespoons chopped fresh parsley leaves


To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm.
In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat.
Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.

Read the full directions on Food Network


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