Gnocchi and Vegetable Skillet with Cream Cheese
by Tavolino
A quick skillet meal with crispy pan-fried gnocchi, tender chicken, and crunchy vegetables in a creamy cream cheese sauce. An uncomplicated weeknight dinner that is ready in just 20 minutes.
Ingredients
- Chicken breast fillet 500 g
- Salt to taste
- Pepper to taste
- Sweet paprika 1 tsp
- Olive oil 2 tbsp
- Red onion 1 piece
- Zucchini 1 piece
- Cherry tomatoes 300 g
- Gnocchi 500 g
- Cream cheese 200 g
- Vegetable broth 200 ml
Preparation
- 1
Cut the chicken breast fillet into bite-sized strips.
- 2
Finely dice the onion, cut the zucchini into pieces, and halve the cherry tomatoes.
- 3
Heat 1 tbsp of olive oil in a large skillet and sear the chicken vigorously.
- 4
Season the meat with salt, pepper, and paprika, then remove from the skillet.
- 5
Add the remaining olive oil to the skillet and pan-fry the gnocchi until golden brown on all sides.
- 6
Add the diced onion and zucchini pieces to the gnocchi and sauté for about 5 minutes.
- 7
Stir in the cream cheese and vegetable broth, bring to a brief boil, and let simmer over medium heat until a creamy sauce forms.
- 8
Fold in the tomatoes and the cooked chicken and let everything simmer for another 2 to 3 minutes.