One Pan Gochujang Chicken Gnocchi
One Pan Gochujang Chicken Gnocchi
Ingredients
- 1 tablespoon olive oil
- 250 grams chicken thigh, diced
- 1 brown onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried chilli flakes
- 400 grams crushed tomatoes
- 1/2 cup chicken stock
- 1 tablespoon gochujang
- 1/2 cup cream
- 500 grams gnocchi
- salt, to taste
- pepper, to taste
- 1 cup mozzarella, grated
- 1/2 cup Parmesan, grated
- fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180
- 2
Heat 1 tablespoon of olive oil in a 26 cm oven-safe pan over medium-high heat.
⏱️ 1 min
- 3
Add the 250 grams of diced chicken thigh to the pan and cook until it is golden brown. Remove the chicken from the pan and set it aside.
⏱️ 7 min
- 4
Add the 1 diced brown onion to the same pan and cook until it has softened, which should take approximately 3-4 minutes.
⏱️ 4 min
- 5
Add the 2 minced garlic cloves, 1 teaspoon of dried oregano, and 1/2 teaspoon of dried chilli flakes to the pan. Cook for 1 minute until fragrant.
⏱️ 1 min
- 6
Pour in the 400 grams of crushed tomatoes and 1/2 cup of chicken stock. Bring the mixture to a simmer.
⏱️ 3 min
- 7
Stir in 1 tablespoon of gochujang and 1/2 cup of cream. Mix thoroughly to combine all ingredients.
⏱️ 2 min
- 8
Add the 500 grams of gnocchi to the sauce and stir until it is well coated. Season the mixture with salt and pepper to your taste.
⏱️ 2 min
- 9
Return the cooked chicken to the pan, nestling it into the gnocchi and sauce.
⏱️ 1 min
- 10
Generously top the dish with 1 cup of grated mozzarella and 1/2 cup of grated Parmesan.
⏱️ 2 min
- 11
Transfer the pan to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the gnocchi is tender.
⏱️ 20 min•🌡️ 180
- 12
Garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Gochujang Chicken Gnocchi
- 1 tablespoon olive oil
- 250 grams chicken thigh, diced
- 1 brown onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried chilli flakes
- 400 grams crushed tomatoes
- 1/2 cup chicken stock
- 1 tablespoon gochujang
- 1/2 cup cream
- 500 grams gnocchi
- salt, to taste
- pepper, to taste
- 1 cup mozzarella, grated
- 1/2 cup Parmesan, grated
- fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180 - 2
Heat 1 tablespoon of olive oil in a 26 cm oven-safe pan over medium-high heat.
⏱️ 1 min - 3
Add the 250 grams of diced chicken thigh to the pan and cook until it is golden brown. Remove the chicken from the pan and set it aside.
⏱️ 7 min - 4
Add the 1 diced brown onion to the same pan and cook until it has softened, which should take approximately 3-4 minutes.
⏱️ 4 min - 5
Add the 2 minced garlic cloves, 1 teaspoon of dried oregano, and 1/2 teaspoon of dried chilli flakes to the pan. Cook for 1 minute until fragrant.
⏱️ 1 min - 6
Pour in the 400 grams of crushed tomatoes and 1/2 cup of chicken stock. Bring the mixture to a simmer.
⏱️ 3 min - 7
Stir in 1 tablespoon of gochujang and 1/2 cup of cream. Mix thoroughly to combine all ingredients.
⏱️ 2 min - 8
Add the 500 grams of gnocchi to the sauce and stir until it is well coated. Season the mixture with salt and pepper to your taste.
⏱️ 2 min - 9
Return the cooked chicken to the pan, nestling it into the gnocchi and sauce.
⏱️ 1 min - 10
Generously top the dish with 1 cup of grated mozzarella and 1/2 cup of grated Parmesan.
⏱️ 2 min - 11
Transfer the pan to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the gnocchi is tender.
⏱️ 20 min•🌡️ 180 - 12
Garnish with fresh chopped parsley before serving.
⏱️ 1 min