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Gnocchi with Chicken & Bacon

Gnocchi with Chicken & Bacon

plus Spinach in a Sun-Dried Tomato Cream Sauce

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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:WheatMilk

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsWheat)

4 ounce

Cream Sauce Base

(ContainsMilk)

4 tablespoon

Cream Cheese

(ContainsMilk)

3 tablespoon

Parmesan Cheese

(ContainsMilk)

1 unit

Chicken Stock Concentrate

5 ounce

Spinach

Not included in your delivery

2 teaspoon

Cooking Oil

¼ teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Large Pan
Medium Pot
Paper Towel
Medium Pan
Strainer
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

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°.