Of course, the first things to grab are gnocchi, chicken, and broccoli. The best gnocchi to use is in the refrigerated pasta section, as it is softer and more fresh, but the shelf-stable kind will work just as well. You can also seek out a certain popular frozen gnocchi, which works especially well on sheet pans, and comes in gluten-free cauliflower versions, too.
For this recipe, we sliced the chicken breasts into 1-inch cubes, but feel free to use boneless, skinless thighs or tenderloins instead. We recommend cutting the chicken before roasting, so that the chicken cooks fully in the same amount of time as everything else.
Once you have your fresh or frozen broccoli florets, just grab a jar of sun-dried tomatoes, salt and pepper, olive oil, and cream cheese. These will help build a sauce for the chicken and gnocchi, and extra water will help thin it as needed.
Collected by Cookingtom
Original Article
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!