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Creamy Crack Chicken Gnocchi Recipe
Ash Tyrrell

Creamy Crack Chicken Gnocchi Recipe

When I cooked this creamy crack chicken gnocchi for the first time, it felt like instant success on a plate. The soft, pillowy gnocchi soaked up the smooth ranch-inspired sauce, while crispy bacon and melted cheddar added the perfect touch of indulgence.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breasts: Poach them gently for tender moist pieces.
  • 2 cups chicken stock: Poaching liquid that doubles as part of the sauce base.
  • 6 slices smoked bacon diced: Gives a salty, crispy crunch to the dish.
  • 1 medium shallot finely diced: Adds a mild, sweet onion flavor.
  • 3 cloves garlic minced: Enhances the sauce's depth with subtle aromatics.
  • 1 cup milk: Use whole milk for a creamier texture.
  • 1 tablespoon lemon juice: Balances the richness of the sauce with a slight tang.
  • 4 ounces cream cheese or 4 Laughing Cow cheese wedges: Creates the luxurious creamy sauce.
  • 1 tablespoon cornstarch: Helps thicken the sauce to coat every gnocchi perfectly.
  • 1 teaspoon each of dried parsley dried chives, onion powder, and dried dill: These ranch-inspired spices pack layers of savory flavors.
  • ½ teaspoon garlic powder: Amplifies the flavor in the sauce.
  • 1 lb potato gnocchi: Store-bought or homemade these soft dumplings are the star.
  • 1 cup cheddar cheese grated: Always grate fresh for the best melt.
  • 1 tablespoon olive oil: For frying the bacon evenly.
  • Salt and black pepper: To taste for final seasoning.
  • Fresh parsley chopped (optional): Works as a garnish for freshness and color.

Method
 

  1. Place chicken breasts in a small saucepan with chicken stock. Bring to a gentle boil, then lower the heat and simmer for about 10-12 minutes until the chicken is cooked through. Once done, cool slightly before slicing into bite-sized pieces.
  2. While the chicken poaches, heat olive oil in a skillet over medium heat. Add diced bacon and fry until golden and crispy. Transfer the bacon to a plate lined with a paper towel to maintain its crunch.
  3. Using the same skillet (no need to clean it), sauté finely diced shallots until soft and golden, about 2-3 minutes. Stir in minced garlic, letting its aroma bloom for 30 seconds.
  4. Pour chicken stock, milk, lemon juice, and seasonings into the skillet. Add cream cheese or Laughing Cow wedges, breaking them up with a whisk as they melt. Stir in cornstarch to thicken the sauce, ensuring all ingredients combine smoothly.
  5. Gently fold in the gnocchi and sliced chicken. Simmer for 5 minutes, allowing the gnocchi to soften and the sauce to coat everything evenly, creating a creamy base that brings it all together.
  6. Top the skillet mixture with freshly grated cheddar cheese. Place the skillet under the broiler for 2-3 minutes, or until the cheese melts and bubbles. Sprinkle crispy bacon over the top, adding parsley for a garnish if desired.

Notes

  • Grate Your Cheese Fresh: This ensures it melts smoothly into the dish without clumping.
  • Balance the Herbs: Adjust dried herb quantities based on your taste preferences. I sometimes go heavier on the chives for added brightness.
  • Thicker Sauce Tip: If your sauce feels thin, add a touch more cornstarch slurry and adjust until it clings to the gnocchi perfectly.