Pumpkin Chicken Alfredo GnocchiPRINT SHARE
A comforting classic with an autumn twist!
Lay the chicken breasts on a butcher’s block lined with plastic wrap, and pound each of them with a meat mallet until they’re approximately 1.5 – 2 cm thick. Season with salt and pepper.
In a large skillet, heat the olive oil and cook the chicken breasts on medium high heat. Remove them and set aside.
In that same skillet, lower the heat and add the pumpkin puree. Season with salt and pepper, the pinch of nutmeg and sage, and keep stirring for 2-3 minutes to cook out the rawness, taking care it does not burn.
In a separate pot, cook the gnocchi according to package instructions. Working quickly, reserve 1/2 cup of the starchy water and add to the pumpkin puree to dislodge any bits stuck on the bottom of the skillet. Drain the gnocchi. When the sauce is smooth, remove from the heat and gently stir in the cream, put it back on low heat and bring it to a gentle simmer. Add the drained gnocchi, and coat them in the sauce. Cut up the reserved chicken and toss into the skillet as well. Serve immediately topped with grated Parmigiano Reggiano