Buffalo Chicken Gnocchi

 

From the Go Bold with Butter website, I bring you Buffalo Chicken Gnocchi!

This is another one pot meal that is easy and super delicious.  The first time we made this we forgot the blue cheese. How could we forget the best ingredient when you are thinking of Buffalo Chicken.  It was really good, but once you add the blue cheese it is absolutely delicious!  We are adding this to our gnocchi skillet repertoire.  

Hubby found this recipe on the Go Bold with Butter website.  He asked if this was a recipe from my job.  The Go Bold with Butter site is from the American Butter Institute.  Go Bold with Butter

Give this a try and let me know what you think. 

Ingredients

1 (16-ounce) package gnocchi

6 tablespoons unsalted butter, divided

1 pound boneless skinless chicken breast or thighs, diced

1 small onion, diced

1 small carrot, diced

1 celery stalk, diced

2 garlic cloves, minced

Kosher salt and coarse black pepper

½ cup buffalo wing sauce (more or else depending on your spice level)

¼ cup heavy cream

¼ cup celery leaves

2 tablespoons sliced scallions

3 tablespoons crumbled blue cheese

Directions

Fill a large pot with cold water and bring to a boil. Season liberally with salt and add in the gnocchi. Cook it about a minute shy of what the package states and then drain.

Set a large skillet, with high sides, over moderate heat with 2 tablespoons butter. Once melted, add in the drained gnocchi and cook, stirring often, until golden brown and crispy, about 5 to 8 minutes. Use a slotted spoon to transfer the gnocchi onto a plate.

Add the chicken to the hot skillet and cook until golden brown, about 8 to 10 minutes. Season with a pinch of salt and pepper. Transfer chicken to the plate with the gnocchi.

Add another 2 tablespoons of butter to the skillet. Once melted, add the onion, carrot, celery and garlic. Stir and cook until softened, about 5 minutes. Season with a pinch of salt and pepper.

Stir in the hot sauce and heavy cream and bring to a simmer. Return the gnocchi and chicken to the skillet and cook for about 5 minutes longer. Stir in the remaining 2 tablespoons butter to create a smooth and silky sauce.

Remove from the heat and garnish with celery leaves, scallions and blue cheese before serving.