High-Protein Creamy Chicken Gnocchi
, Serves 4
One-skillet gnocchi in a blended cottage-cheese sauce with seared chicken, crisp bacon and spinach.
| 300 g whole milk cottage cheese | Blend until smooth, 30-60 sec | Reduce liquid; add blended cheese | Add gnocchi, cook 2-3 min | Fold in cheeses, wilt spinach, thin if needed | Slice chicken, return; top with bacon | |||||
| 180 ml low-sodium chicken broth (for the blender) | ||||||||||
| 4 slices bacon (about 115 g) | Crisp bacon, 7-9 min; set aside | Brown chicken, 6 min per side | Cook shallot & salt, 3-4 min | Add garlic, thyme, flakes, 1 min | Deglaze with broth; scrape bottom | Simmer chicken to 165°F / 74°C, 4-6 min | ||||
| 3 (6-oz / 170 g) boneless, skinless chicken breasts | ||||||||||
| 1 tsp kosher salt (for the chicken), plus more | ||||||||||
| Freshly ground black pepper | ||||||||||
| 1 shallot, finely chopped | ||||||||||
| 1 tsp kosher salt (for the shallot) | ||||||||||
| 3 garlic cloves, minced | ||||||||||
| 2 tsp fresh thyme leaves | ||||||||||
| 1/4 tsp crushed red pepper flakes | ||||||||||
| 120 ml low-sodium chicken broth (to deglaze) | ||||||||||
| 1 (17-oz / 480 g) pkg gnocchi | ||||||||||
| 85 g mozzarella, shredded (about 3/4 cup) | ||||||||||
| 55 g Parmesan, finely grated (about 1 cup) | ||||||||||
| 4 cups (115 g) fresh spinach | ||||||||||
| 60 ml low-sodium chicken broth (to thin, if needed) | ||||||||||
| Bacon, reserved for topping |
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