For a comforting weeknight dinner that’s both simple and satisfying, this creamy tomato and chicken gnocchi is a must-try. With tender chicken, pillowy gnocchi, and a rich, velvety tomato sauce, it’s a fresh take on one-pan cooking.
Ingredients
- Olive oil, for frying
- 6 sage leaves, plus 2 extra finely
- sliced
- 4 small skin-on chicken breasts
- 1 onion, chopped
- 500 g pack gnocchi
- 1 fat garlic clove, crushed
- 400 g tomato passata
- 150 ml chicken stock
- 3 tbsp crème fraiche
- 3 tbsp freshly grated Parmesan
Instructions
- Heat a glug of oil in a large, ovenproof frying pan. Fry the whole sage leaves for a couple of mins over a medium-high heat until crispy, then set aside.
- Add the chicken breasts to the pan, skin-side down, and fry for 4 mins until they’re golden. Turn the chicken and add the onion to the pan. Fry for 3-4 mins more, stirring the onion occasionally to stop it from catching.
- Season with salt and pepper. Remove the chicken, add the gnocchi and fry for 1 min, then add the garlic, passata, stock and crispy sage.
- Bring to a fast simmer, then turn down the heat to medium and cook for 3-4 mins until thickening. Stir in the crème fraiche, then nestle the chicken in the gnocchi. Simmer for 5 mins, until the chicken is cooked through. Serve with Parmesan, the finely sliced sage and a grinding of black pepper.
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Featured Image: W&H
