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Homemade Lemon Gnocchi With Juicy Chicken

A delightful dish that combines the lightness of fresh gnocchi with succulent chicken, all elevated by a zesty lemon sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • Mixing Bowl
  • Skillet
  • Pot
  • Slotted Spoon

Ingredients
  

Ingredients Group Label

  • 2 pounds Starchy Potatoes (like Russets) Essential for the gnocchi base, providing the right texture and flavor.
  • 2.5 cups All-Purpose Flour Key to binding the potatoes and forming the gnocchi.
  • 1 large Egg Adds richness and helps the gnocchi maintain its shape.
  • 1 large Lemon Zest Finely grated to infuse the gnocchi with vibrant flavor.
  • 2 lemons Juice of Lemon Creates a refreshing sauce for the chicken and gnocchi.
  • 1.5 pounds Boneless, Skinless Chicken Breast Seasoned and seared until golden brown.
  • 3 tablespoons Extra Virgin Olive Oil For cooking the chicken and creating a luscious sauce.
  • 2 cloves Garlic Minced to infuse the chicken with aromatic flavor.
  • 1 handful Fresh Parsley Chopped for garnishing the dish.
  • Salt and Pepper To taste, essential for enhancing flavors.

Instructions
 

  • 1. Begin by preparing the potatoes. Wash and bake the potatoes in a preheated oven at 400°F (204°C) for about 45 minutes to an hour, or until fork-tender. Let them cool slightly before peeling.
  • 2. In a large mixing bowl, mash the peeled potatoes until smooth. Make sure to avoid any lumps, as they will affect the texture of the gnocchi.
  • 3. Add the egg, lemon zest, and a pinch of salt to the mashed potatoes. Mix until combined, then gradually incorporate the flour. Start with 2 cups and add more as needed to create a soft, slightly sticky dough.
  • 4. Once the dough comes together, turn it out onto a floured surface. Knead the dough gently for a minute or two until it is smooth but not overworked. Divide the dough into four sections for easier handling.
  • 5. Roll each section into a long rope, about ¾ inch in diameter. Cut the ropes into 1-inch pieces to form the gnocchi.
  • 6. To shape the gnocchi, use the back of a fork. Gently press each piece against the tines to create ridges, which will help hold the sauce later.
  • 7. Bring a large pot of salted water to a boil. Carefully drop the gnocchi in batches into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.
  • 8. While the gnocchi cooks, heat a large skillet over medium heat. Add the olive oil and heat until shimmering.
  • 9. Season the chicken breasts with salt and pepper, then place them in the hot skillet. Sear for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken and let it rest before slicing.
  • 10. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Squeeze in the lemon juice, scraping the bottom of the skillet to deglaze it.
  • 11. Add the cooked gnocchi to the skillet, tossing gently to coat in the lemon sauce and garlic. Heat for another minute to allow the flavors to meld.
  • 12. Slice the rested chicken and arrange it on a serving platter. Top with the lemon-garlic gnocchi and garnish with chopped parsley for a fresh finish.
  • 13. Serve immediately, ensuring each plate is drizzled with the remaining sauce from the skillet.

Notes

For variations, consider adding seasonal vegetables, fresh herbs, or a splash of cream for a richer sauce.
Keyword Easy