Chicken with gnocchi and white mushroom sauce
I had a day when I didn't feel like going shopping, so I made a dish with what was in the fridge: a whole chicken (without the breast), some gnocchi waiting to be cooked, and a jar of mushroom sauce from Lidl, leftover from another meal. It turned out to be something hearty and tasty, easily adaptable for those who don't want meat. Quick Info Total time: about 1 hour 10 minutes Preparation time: 15-20 minutes Cooking time: 55-60 minutes (oven and boiling) Servings: 4-6, depending on how hungry people are Difficulty: medium Recipe type: main course, suitable for family lunch or dinner Ingredients 1 whole chicken, from which the breast has been removed (I used only the wings and thighs, each thigh cut in half) 1 bag of gnocchi (usually 500 g) 3/4 of a jar of porcini mushroom sauce (Lidl, ~300 g jar, used to taste) 2-3 tablespoons olive oil 1 cup sweet white wine Salt and pepper, to taste 1 small onion 2 cloves of garlic 1 tablespoon flour 1 cup milk 1 cup water in which the gnocchi were boiled 2 tablespoons sour cream 2 tablespoons grated cheese or finely grated Parmesan Note: I used only the wings and thighs from the chicken; the breast can be used for something else. Preparation method 1. Prepare the chicken: Cut the chicken, keeping the wings and thighs (you can cut them in half for easier serving). Wash them well, drain them, and place them in a heat-resistant dish. 2. Season and bake: Season the chicken with salt and pepper. Pour 2-3 tablespoons of olive oil and a cup of sweet white wine over it. Cover the dish with a lid or foil and put it in the oven at 190°C for 40 minutes. 3. Boil the gnocchi: When the chicken is almost done, bring salted water to a boil. When it boils, add the gnocchi. Boil them for 2-3 minutes, until they rise to the surface. Drain them, but keep a cup of the water in which they were boiled. 4. Make the mushroom sauce: Finely chop the onion and crush the garlic. Heat 2-3 tablespoons of olive oil in a small pot. Sauté the onion and garlic until they soften slightly. Add a tablespoon of flour and mix vigorously with a whisk to avoid lumps. Gradually pour in the warm milk, stirring constantly. Add 3/4 of a jar of mushroom sauce to taste (I added less than the whole jar because it had a strong porcini flavor). Add the gnocchi water gradually until you reach the desired consistency (neither too thick nor too thin). Season with salt and pepper, and let it simmer for 3-4 minutes on low heat. Finally, stir in the sour cream and grated cheese/Parmesan into the sauce. 5. Assemble and finish in the oven: Remove the nearly cooked chicken from the oven, remove the lid or foil. Place the boiled gnocchi over the chicken and pour the sauce all over. Gently shake the dish to mix without breaking the gnocchi. Sprinkle with freshly ground pepper. Put the uncovered dish back in the oven for another 15 minutes to meld the flavors and reduce the sauce slightly. Why I make this recipe often It’s perfect for when you need to cook quickly with ingredients you already have. The ready-made sauce from the jar shortens the working time. It can be easily adapted, and it’s not picky about meat or type of gnocchi. It feeds a family well. Tips and variations Tips Don’t add the whole jar of mushroom sauce at once; taste and see how intense you want the porcini flavor. If you don’t have a lid for the oven dish, use aluminum foil. The gnocchi water helps the sauce to thicken, so don’t skip it. Substitutions You can use any piece of chicken you have – thighs, wings, back, whatever is left. If you don’t have jarred mushroom sauce, you can quickly make a sauce with fresh mushrooms: sauté mushrooms with onion, a little sour cream, salt, and pepper. Milk can be replaced with a plant-based alternative if needed, but the taste will be more neutral. Variations If you don’t want meat, you can skip the chicken. Gnocchi with mushroom sauce and cheese is sufficient for a vegetarian meal. The chicken can also be cooked in a pan, cut into cubes, especially if you use the breast. Serving ideas It’s best eaten immediately, warm, with a simple salad or steamed vegetables. Sprinkle a little grated Parmesan on top for extra flavor. Frequently asked questions Can I use store-bought gnocchi or only homemade? Store-bought gnocchi are fine for this recipe. If you have the patience to make them at home, even better, but it’s not mandatory. Can I make the recipe only with chicken breast? Yes, but cut the breast into cubes and cook it separately in a pan, not in the oven, to avoid drying it out. If I can’t find porcini sauce, what else can I use? You can use any creamy mushroom sauce or quickly make one from fresh mushrooms and sour cream. Do I have to use sweet wine or can I use dry? Sweet wine adds a special note, but dry white wine works too. The final taste will be slightly different. How much gnocchi water should I put in the sauce? Add gradually until you achieve the desired consistency – the sauce should be creamy, not watery. Nutritional values Estimation for one serving (out of 5): Calories: approximately 450-500 kcal Protein: 25-30 g Carbohydrates: 40-50 g Fats: 18-20 g Values may vary depending on the type of sauce, the amount of cheese and sour cream added. Gnocchi and mushroom sauce bring the most carbohydrates, while the chicken thighs provide protein and fat. Storage and reheating It can be stored in the fridge, in a sealed container, for up to 2 days. When reheating, the sauce thickens, so you can add 1-2 tablespoons of milk or water if you want to thin it out. I do not recommend freezing; gnocchi become soft and lose the proper texture. It’s best consumed fresh.
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