Broccoli and Cheddar Chicken Gnocchi

Broccoli cheddar soup meets pillowy potato gnocchi in this cozy Broccoli and Cheddar Chicken Gnocchi! It's got tender chicken, plenty of broccoli and soft gnocchi, all coated in a rich & creamy cheddar cheese sauce. With 44g of protein in each serving, it's the ultimate healthy comfort food that sneaks in some veggies and is guaranteed to satisfy your cheesy cravings!

Servings people

Prep Time 10

Cook Time 30

Total Time 40

Equipment

cutting board
knife
cheese grater
medium pot with lid
hand or stand mixer (optional)
large, high-sided pan
spatula

Ingredients

1 lb boneless, skinless chicken breast (or 2.5 cups shredded rotisserie chicken)
1 tbsp olive oil or avocado oil
2 tbsp butter
½ large yellow onion diced
4 large garlic cloves minced
½ tsp smoked paprika
3 tbsp AP flour (or gluten free 1-to-1 flour)
1 ½ cups chicken bone broth (can sub normal broth/stock)
2 cups whole milk (I used fairlife)
1 tbsp dijon mustard
10 oz finely chopped broccoli florets *
½ cup grated or matchstick carrots
1 package potato gnocchi (17.5oz, can sub gluten free)
8 oz extra sharp yellow cheddar cheese freshly grated
kosher salt & black pepper to taste
cayenne optional, to taste

Instructions

First, add chicken breasts to a medium pot, season with kosher salt & black pepper and cover with at least 1" of water. Bring up to a boil, then cover with a lid, reduce heat to low and let simmer for about 10-15 minutes, or until the internal temperature reaches 165F. Timing will vary depending on how large/thick your chicken breasts are.
1 lb boneless, skinless chicken breast
Next, transfer cooked chicken to a large bowl, or the bowl of a stand mixer, and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it's quicker! You can also substitute about 2.5 cups of shredded rotisserie chicken.
Bring a large, high-sided pan up to medium heat and add oil or butter. Then, add diced onion and season with kosher salt. Sauté, stirring occasionally, for 5 minutes, until softened. Stir in the garlic and smoked paprika and cook for another 30 seconds, until fragrant. Add in the flour and stir until everything is coated. Allow the flour to cook off for 1 minute.
1 tbsp olive oil, ½ large yellow onion, 4 large garlic cloves, ½ tsp smoked paprika, 3 tbsp AP flour, 2 tbsp butter
Gradually add in the broth, stirring well after each addition. Repeat with the milk. Season with dijon mustard, a dash of cayenne pepper, and a generous amount of kosher salt & black pepper, then bring up to a gentle boil.
1 ½ cups chicken bone broth, 2 cups whole milk, 1 tbsp dijon mustard, kosher salt & black pepper, cayenne
Next, add in the broccoli florets and carrots, making sure they're submerged by liquid. Reduce heat to a simmer (about medium-low to low) and cook for 5 minutes. Stir in the gnocchi and continue simmering for 4-5 more minutes, until tender.
10 oz finely chopped broccoli florets, ½ cup grated or matchstick carrots, 1 package potato gnocchi
Stir in the shredded chicken until incorporated, then remove the pan from the heat and add the shredded cheddar in batches, stirring well after each. Taste and adjust the amount of kosher salt & black pepper to taste -- don't be shy here! I recommend allowing it to cool for at least 5 minutes, as this will help the sauce thicken up. Enjoy!
8 oz extra sharp yellow cheddar cheese

Video

Notes

*NOTE: It's important that you cut down each large broccoli floret into even smaller ones, to ensure that they cook evenly and quickly enough. See photos and videos for size reference.

NUTRITION INFORMATION: The nutrition information listed below is an estimate per serving, assuming that you use fairlife whole ultra-filtered milk and standard potato gnocchi.

Calories: 635kcal

Course: Dinner, Main Course

Cuisine: American

Diet: Gluten Free

Keyword: Broccoli, carrots, Cheddar, Chicken Breast, Fall Recipe, Gluten Free, Gnocchi, High Protein, One Pot, Winter Dinner

Nutrition