Asiago Chicken Gnocchi is a rich, creamy, and comforting dish that brings together tender potato gnocchi, juicy pieces of seasoned chicken, and a velvety Asiago cheese sauce, all infused with garlic, herbs, and sometimes a touch of spinach or sun-dried tomatoes for added flavor and texture. This dish is beloved for its satisfying balance of hearty and indulgent, making it perfect for weeknight dinners, cozy gatherings, or upscale comfort food occasions. The pillowy gnocchi absorb the savory, cheesy sauce beautifully, while the chicken provides protein and substance, making the dish not only delicious but also filling and nourishing. With its Italian roots and American-style richness, Asiago Chicken Gnocchi represents the perfect fusion of European tradition and modern comfort food.
The History of Asiago Chicken Gnocchi
The origins of Asiago Chicken Gnocchi are deeply rooted in traditional Italian cuisine, which has long celebrated the simplicity of gnocchi and the sharp, nutty complexity of Asiago cheese. Gnocchi, derived from the Italian word for “lumps,” dates back to Roman times when a similar form of dumpling was made with semolina. Potato gnocchi, as we know it today, became popular in the 16th century following the introduction of potatoes to Europe from the Americas. Asiago cheese hails from the Veneto and Trentino regions of northern Italy, and it has been made since the 10th century, with variations in texture depending on the aging process. The marriage of Asiago and gnocchi came much later, likely as part of the Italian-American culinary evolution, where cream-based sauces and the addition of meat—like grilled or sautéed chicken—were popularized to suit local tastes and elevate traditional ingredients. The dish gained prominence in modern restaurant chains and upscale home cooking thanks to its comforting richness, adaptability, and gourmet flair, eventually becoming a favorite in both casual and fine dining settings.
Ingredients Breakdown
Chicken: Boneless, skinless chicken breasts or thighs (about 500 g), cut into bite-sized pieces, seasoned with salt, pepper, garlic powder, and optionally a bit of Italian seasoning for extra depth.
Gnocchi: 500 g of store-bought or homemade potato gnocchi, which provide the soft, pillowy base of the dish and absorb the sauce beautifully.
Cheese Sauce: 1½ cups heavy cream or half-and-half for richness; 1 cup grated Asiago cheese (freshly grated for optimal melting); ¼ cup Parmesan cheese for an extra layer of umami; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour for thickening; 2 cloves garlic, minced, and optionally ¼ tsp crushed red pepper flakes for a subtle heat.
Vegetables (optional): 1 cup baby spinach or chopped kale; ¼ cup sun-dried tomatoes, julienned, for bursts of tangy flavor; ½ small onion, finely diced.
Herbs & Spices: Salt and freshly ground black pepper to taste; optional fresh basil or parsley for garnish and freshness.
Oil: 1–2 tablespoons olive oil or neutral cooking oil for sautéing chicken and aromatics.
Step-by-Step Recipe
Step 1: Prepare the Chicken – Season the chicken pieces with salt, pepper, garlic powder, and Italian herbs. In a large skillet over medium-high heat, add a tablespoon of oil and sear the chicken until golden and cooked through (internal temp of 165°F/74°C). Remove from the pan and set aside.
Step 2: Cook the Gnocchi – Bring a pot of salted water to a boil. Cook the gnocchi according to the package or homemade instructions (they’re done when they float to the top, usually in 2–3 minutes). Drain and set aside.
Step 3: Start the Sauce – In the same skillet used for chicken, reduce the heat to medium. Add butter and sauté garlic and onions (if using) until fragrant and soft. Whisk in flour and cook for 1–2 minutes to form a roux.
Step 4: Make it Creamy – Slowly whisk in the cream, stirring constantly to avoid lumps. Simmer gently until the mixture begins to thicken.
Step 5: Add the Cheese – Stir in grated Asiago and Parmesan cheeses until melted and smooth. Add crushed red pepper flakes here if using.
Step 6: Combine Everything – Return the cooked chicken and gnocchi to the skillet. Add optional vegetables like spinach or sun-dried tomatoes. Toss gently to coat in the sauce. Simmer for another 1–2 minutes until everything is heated through and the sauce clings to the gnocchi.
Step 7: Serve and Garnish – Taste and adjust seasoning with more salt and pepper if needed. Plate and garnish with freshly chopped basil or parsley and additional Asiago cheese.
Tips for the Perfect Asiago Chicken Gnocchi
Use freshly grated Asiago cheese for the smoothest sauce—it melts better and has a richer flavor than pre-shredded. Don’t overcook the gnocchi; once they float, they’re done—boiling too long can make them mushy. Brown the chicken well for added flavor—those golden bits in the pan (fond) enrich the sauce. If using spinach or kale, add it at the end to prevent over-wilting. To thicken the sauce without flour, you can reduce the cream longer or blend in a spoonful of cream cheese. For a deeper flavor, deglaze the pan with a splash of white wine before adding the cream. Always taste before serving and adjust salt, pepper, and cheese accordingly for a perfectly balanced dish.
Variations and Customizations
Protein Alternatives: Try shrimp, pancetta, Italian sausage, or rotisserie chicken for a twist. Vegetarian Version: Omit the chicken and bulk up the dish with mushrooms, peas, roasted red peppers, or artichokes. Low-Carb Swap: Use cauliflower gnocchi or zucchini noodles instead of traditional gnocchi. Extra Cheese: Add mozzarella or fontina for extra meltiness. Broth Base: Substitute part of the cream with chicken broth for a lighter version. Baked Casserole Style: Transfer the finished gnocchi into a baking dish, sprinkle with breadcrumbs and more Asiago, then bake at 375°F for 10–15 minutes for a crispy topping.
Health Considerations and Nutritional Value
While Asiago Chicken Gnocchi is rich and satisfying, it’s also high in saturated fat and calories due to the cream, cheese, and gnocchi. However, it provides protein from the chicken, calcium from the cheese, and can be enhanced with vegetables for fiber and vitamins. To make it healthier, use half-and-half or light cream, reduce the amount of cheese, or substitute with lower-fat cheeses. Whole wheat or cauliflower gnocchi can increase fiber or lower carbs, respectively. Including greens like spinach or kale boosts the nutrient profile without compromising flavor. Moderation is key—this dish is best enjoyed occasionally or balanced with lighter meals throughout the day.
FAQ
Can I use store-bought gnocchi? Yes, packaged gnocchi work perfectly—just follow the cooking instructions.
What’s the best substitute for Asiago cheese? Parmesan, Pecorino Romano, or even aged cheddar are good alternatives.
Can I make this ahead? You can prep components like the sauce and chicken ahead, but cook the gnocchi fresh to avoid sogginess.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk.
Can I freeze it? It’s not ideal as the sauce may split and gnocchi can become mushy, but you can freeze the cooked chicken and sauce separately.
Is Asiago a strong cheese? Aged Asiago is sharp and nutty, while fresh Asiago is milder; choose based on your flavor preference.
How can I make it gluten-free? Use gluten-free gnocchi and substitute flour with a gluten-free thickener like cornstarch or a gluten-free blend.
Asiago Chicken Gnocchi
Ingredients
Method
- Pat the chicken breasts dry with paper towels and season them evenly on both sides with kosher salt and black pepper.
- Heat 2 tablespoons of the butter in a large non-stick skillet over medium heat. Once the butter has melted and begins to bubble, add the seasoned chicken breasts to the skillet. Cook for 8 to 10 minutes, flipping halfway through, until the chicken is golden brown on both sides and reaches an internal temperature of 165°F. (Exact cooking time will depend on the thickness of the chicken.)
- Transfer the cooked chicken to a plate and loosely cover with foil to keep warm.
- In the same skillet, melt the remaining 3 tablespoons of butter. Add the diced shallot and cook, stirring frequently, for 3 to 5 minutes until softened and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Sprinkle the flour over the shallot and garlic mixture, whisking continuously for about 1 minute until the flour is fully combined and begins to develop a light golden color.
- Slowly pour in the chicken broth while whisking constantly to incorporate and loosen any browned bits stuck to the bottom of the skillet. Simmer the mixture for 3 to 5 minutes, or until the sauce has thickened slightly.
- Add the half-and-half along with the uncooked potato gnocchi. Stir everything together so the gnocchi are well coated and mostly submerged in the sauce. Let it cook for 5 to 7 minutes, stirring occasionally, until the gnocchi are tender and fully cooked.
- Fold in the fresh baby spinach and finely grated Asiago cheese. Continue to cook for another 2 to 3 minutes, stirring gently, until the spinach is wilted and the cheese has melted into a smooth, creamy sauce.
- Remove the skillet from the heat and return the cooked chicken breasts to the pan, placing them on top of the gnocchi and sauce.
- Sprinkle with chopped fresh parsley and serve immediately while hot.