Skip to main content
Gnocchi with Chicken & Bacon
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Gnocchi with Chicken & Bacon

Gnocchi with Chicken & Bacon

plus Spinach in a Sun-Dried Tomato Cream Sauce

Ready for a dish that hits every craveable high note? Welcome this star to the stage—it's creamy, smoky, rich, bacony, and packed full of tender chicken and fluffy little gnocchi pillows. Sun-dried tomatoes, onion, garlic, and spinach add delicious depth to the savory sauce. A handful of Parm and more bacon on top will have you singing for your supper.

Allergens:
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

4 ounce

Bacon

1.5 ounce

Sun-Dried Tomatoes

1 unit

Yellow Onion

2 clove

Garlic

10 ounce

Chicken Cutlets

1 teaspoon

Dried Thyme

8.8 ounce

Gnocchi

(Contains: Wheat)

4 ounce

Cream Sauce Base

(Contains: Milk)

4 tablespoon

Cream Cheese

(Contains: Milk)

3 tablespoon

Parmesan Cheese

(Contains: Milk)

1 unit

Chicken Stock Concentrate

5 ounce

Spinach

Not included in your delivery

2 teaspoon

Cooking Oil

¼ teaspoon

Sugar

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

sideBannerName

Nutrition Values

/ per serving
Calories1110 kcal
Fat63 g
Saturated Fat27 g
Carbohydrate73 g
Sugar15 g
Dietary Fiber6 g
Protein53 g
Cholesterol230 mg
Sodium2570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Medium Pot
Paper Towel
Medium Pan
Strainer

Instructions

Prep & Cook Bacon
1

• Adjust rack to middle position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan. • While bacon cooks, halve, peel, and finely dice onion. Peel and mince or grate garlic. Finely chop sun-dried tomatoes.

Sear & Roast Chicken
2

• Pat chicken* dry with paper towels. Season all over with half the thyme (you’ll use more later), salt, and pepper. • Heat a drizzle of oil in a medium, preferably ovenproof, pan over medium-high heat. Add chicken; cook until browned but not cooked through, 2-3 minutes per side. TIP: If your pan isn’t ovenproof, transfer chicken to a baking dish now. • Transfer pan to oven. Roast on middle rack until chicken is cooked through, 6-8 minutes. Transfer to a cutting board.

Cook Gnocchi
3

• While chicken cooks, add gnocchi to pot of boiling water; cook until tender, 3-4 minutes. • Reserve 2 cups gnocchi cooking water (3 cups for 4 servings), then drain.

Make Sauce
4

• While gnocchi cooks, heat a drizzle of oil in pan used for bacon over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 6-8 minutes. • Add garlic and sun-dried tomatoes; cook, stirring, until fragrant, 1-3 minutes. Reduce heat to medium. • Stir in ¾ cup reserved gnocchi cooking water, cream cheese, cream sauce base, stock concentrate, half the Parmesan (save the rest for serving), ¼ tsp thyme, and ¼ tsp sugar (use 1¼ cups gnocchi cooking water, ½ tsp thyme, and ½ tsp sugar for 4 servings). Cook, stirring, until sauce begins to thicken, 2-4 minutes. TIP: If sauce becomes too thick, add splashes of water.

Finish Gnocchi
5

• Add spinach, gnocchi, 1 TBSP butter (2 TBSP for 4 servings), a pinch of salt, and pepper to pan with sauce. Turn off heat; stir until spinach wilts and butter has melted. Season with a pinch of salt and pepper.

Finish & Serve
6

• Cut chicken crosswise into slices. • Divide gnocchi between plates. Top with chicken, bacon, and remaining Parmesan. Serve.

Bacon is fully cooked when internal temperature reaches 145°.

Chicken is fully cooked when internal temperature reaches 165°.

This week's must-try HelloFresh recipes

Peruvian-Style Lomo Saltado

Peruvian-Style Lomo Saltado

Enjoy a multi-dish culinary tour of a new destination!
One-Pan Tilapia with Red Beans & Kale

One-Pan Tilapia with Red Beans & Kale

plus Tomato & Lemon
Southwest Chicken & Bacon Cobb Salad

Southwest Chicken & Bacon Cobb Salad

with Blue Cheese Dressing, Guacamole & Tortilla Chips
Warm Lentil, Kale & Feta Salad

Warm Lentil, Kale & Feta Salad

with Sweet Potato, Caramelized Onion Dressing & Cashews
Easy Cheesy Black Bean Quesadillas

Easy Cheesy Black Bean Quesadillas

with Corn Esquites, Sour Cream & Cilantro
Creamy Lemon-Basil Pork Rigatoni

Creamy Lemon-Basil Pork Rigatoni

with Zucchini
Vegan Tex-Mex Black Bean Couscous Bowls

Vegan Tex-Mex Black Bean Couscous Bowls

with Green Bell Pepper, Guacamole & Cilantro
One-Pan Orange Chicken & Broccoli

One-Pan Orange Chicken & Broccoli

with Dark Meat Chicken, Grain Blend & Chili Flakes
Paprika Chicken Tacos with Fresh Salsa

Paprika Chicken Tacos with Fresh Salsa

plus Creamy Slaw, Sour Cream & Tortilla Chips
Roasted Chicken & Crispy Caesar Broccoli

Roasted Chicken & Crispy Caesar Broccoli

with Sweet Potato, Sour Cream & Parmesan
Cheesy Smashed Burgers

Cheesy Smashed Burgers

with Old Bay Fries, Caramelized Onion & Special Sauce
Brown Sugar Bourbon Pork Chops

Brown Sugar Bourbon Pork Chops

with Apple Pan Sauce, Scallion Mashed Potatoes & Green Beans
Dutch Pork Filet with Orange-Dijon Sauce

Dutch Pork Filet with Orange-Dijon Sauce

with Mashed Potatoes, Roasted Carrots & Almonds
Lemony Spaghetti with Brussels Sprouts

Lemony Spaghetti with Brussels Sprouts

sprinkled with Toasted Panko & Scallions
Shawarma-Spiced Chickpea Couscous Bowls

Shawarma-Spiced Chickpea Couscous Bowls

with Roasted Veggies, Pickled Onion & Harissa Yogurt Sauce
Sweet ’n’ Spicy Apricot Pork Chops

Sweet ’n’ Spicy Apricot Pork Chops

with Garlicky Green Beans & Chili-Roasted Carrots
Black Bean & Blue Corn Crunch Burritos

Black Bean & Blue Corn Crunch Burritos

with Pico de Gallo & Lime Crema
Indian-Style Chickpea Coconut Curry

Indian-Style Chickpea Coconut Curry

served with Basmati Rice & topped with Yogurt
Creamy Butternut Squash & Kale Cavatappi

Creamy Butternut Squash & Kale Cavatappi

with Toasted Panko & Parmesan
Thai Coconut Curry Chicken

Thai Coconut Curry Chicken

with Dark Meat Chicken, Bell Pepper & Zesty Rice