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    Gnocchi and Chicken with Roasted Garlic and Gorgonzola Cream View Edit

    Servings: Not specified

    Directions

    To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm. In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat. Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.

    Ingredients
    • 1 pound potato gnocchi
    • 1 (1.8-ounce) packet white sauce mix
    • 2 1/4 cups milk
    • 6 roasted garlic cloves, minced or pressed
    • 6 ounces Gorgonzola crumbles
    • 1 store-bought roasted chicken (approximately 2 pounds), shredded
    • 2 tablespoons chopped fresh parsley leaves

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 15 minutes Yield: 4 to 6 servings

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