Sunday, January 27, 2013
Gnocchi and Chicken with Roasted Garlic and Gorgonzola Cream - Sandra Lee Semi-Homemade 20 Minute Meals
1 box (16oz) potato gnocchi
1 whole roasted chicken (about 2 pounds)
2 1/4 cups milk (plus extra to thin sauce, if necessary)
1 packet (1.8 oz) white sauce mix, Knorr
6 ounces crumbled Gorgonzola cheese (plus more for garnish, optional)
1 tablespoon bottles roasted garlic
Fresh parsley leaves (optional)
In a large pot of boiling salted water, cook gnocchi for 3-4 minutes or until gnocchi float to the surface. Drain well. Return gnocchi to hot pot. Cover; keep warm. Meanwhile, remove meat from the roasted chicken; shred into bite-size pieces.
In a medium saucepan, whisk together milk and white sauce mix over medium-high heat.. Bring to a boil, stirring constantly. Reduce heat to low. Add Gorgonzola cheese and garlic. Simmer for 2 to 3 minutes more or until sauce thickens, stirring occasionally. Remove from heat. (If sauce is too thick, add a small amount of milk to reach desired consistency.)
Add shredded chicken to gnocchi. Pour sauce over gnocchi and chicken. Toss to combine. Garnish with parsley and additional crumbled Gorgonzola cheese.
Makes 4 servings.