This is seriously comfort food at its finest! We’ve got soft, pillowy gnocchi; ultra thick, creamy, comforting sauce; the tender chicken; peas that give a perfect pop of fresh sweetness; and salty pancetta for the most delicious, savory crunch.
It’s thick, it’s rich without being overwhelming, and it will fill your soul with comfort as you devour the entire bowl as quickly as humanly possible. No judgements over here 🙂.
There’s just something about gnocchi that has me craving it all the time. I feel like it’s the texture…it’s like the perfect mix of dumpling and pasta. They are like bite sized little pillows of happiness. One of my favorite ways to eat gnocchi is in a brown butter sauce, and you saute them in the sauce for a few minutes so the gnocchi gets a little bit of a sear on them, and it is heaven (like in this recipe), BUT – this creamy, dreamy, hearty gnocchi right here is prettttyyyy dang hard to beat, friends!
Lemme just tell you what goes down:
- First you’re going to chop up and cook your pancetta until it’s nice and crispy and all that delicious fat that has rendered is still sizzling away in the pan
- We discard most of the fat, but keep some to make a roux. Throw some flour in there, let it cook for a sec, and then add your milk. Let that get niiiiiiice and thick and DELICIOUS
- Throw in your peas, rotisserie chicken, your cooked gnocchi, and your pancetta that you rendered earlier
- Promptly devour and go to food HEAVEN
Now I have a strange recommendation for this that I happen to think is delicious. When you serve up your bowl/plate, throw a splash of apple cider vinegar in there and stir together (not too much! Just a little splash – you can always add more). I think this cuts the richness, adds a delicious freshness, and layers in a whole ‘nother level of depth and complexity to this dish.
You can totally ignore that suggestion, but I just so happen to think it makes it 👌. Maybe at least try it on one bite!? Just do it! Be brave!
Either way, apple cider vinegar or not, this HAS to be in your life asap. ASAP!Print
Creamy Chicken Gnocchi with Pancetta and Peas
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 8 servings 1x
- 1/2 pound pancetta, diced
- 1 pound gnocchi
- 3 tablespoons flour
- 2 cups milk (any kind will work)
- 1 rotisserie chicken, meat pulled off and shredded
- 1 cup frozen peas
- Apple cider vinegar (optional for serving – see note)
- In a large skillet, add your pancetta over medium heat and cook until the fat is rendered and the pancetta is crispy.
- While the pancetta cooks, bring a large pot of salted water (it should taste like the ocean) to a boil over high heat. When boiling, add your gnocchi and cook according to package instructions
- Set pancetta aside to drain over a few layers of paper towel
- Pour the pancetta fat into a cup or bowl, and measure out 3 tablespoons to add back into the skillet
- To the fat, add your flour. Stir together in the pan and let it cook for about 15 seconds. To this, add your milk + a little salt and pepper (careful with the salt because the pancetta is pretty salty)
- Bring to a simmer a cook until the sauce has thickened. Add your frozen peas into the sauce and heat them through. Add your shredded chicken and gnocchi to the sauce, stir it up, and top with all your crispy pancetta!
I love eating this with a splash of apple cider vinegar…I know – sounds weird! But I like that it cuts through some of that heaviness, and I think it tastes great with the pancetta. Try it if it sounds yummy, or just eat this as it is! Both ways are heavenly!
- Calories: 406
- Sugar: 6 g
- Sodium: 489 mg
- Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 64 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
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