Buffalo Chicken Gnocchi

  • 1 T. cooking fat of your choice
  • 1 large or 2 small chicken breasts, chopped
  • ½ yellow onion, diced
  • ½ large red pepper, diced
  • 1 (16 oz.) package gnocchi
  • 1 c. buffalo sauce (I used Sweet Baby Ray's)
  • ½ c. heavy cream
  • 4 oz. crumbled bleu cheese

Heat the cooking oil until hot in a 10-inch nonstick skillet over medium-high heat. Add the chicken and sauté for 5 minutes, stirring frequently. Add the diced onion and pepper and continuing sautéing, stirring frequently, until the chicken is cooked through and the vegetables are softened, another 5-8 minutes. Remove to a plate and keep warm.

In the same skillet, fry the gnocchi until browned on the edges. If needed, add a bit more cooking fat to the pan to help it brown.

Return the chicken and vegetables to the skillet and stir well to combine. Add the buffalo sauce and heavy cream and set the heat to medium and warm, stirring frequently, until everything is warmed through.

Sprinkle the top of the skillet with the crumbled cheese and set under the broiler for 2-4 minutes or until the cheese is melted and bubbly. Serve immediately.

  • Yields: 4-6 servings
  • Preparation Time: 20 minutes
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