Gnocchi and Chicken with Roasted Garlic and Gorgonzola Cream (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.
3. Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.
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