Do you ever think about how famous dishes got their names? Many dishes have names that are connected to places or cities – but some of them have people’s names in the title/description. When I hear the name of a dish like Gnocchi Chicken Alfredo, I always think it’s probably something from the US. People tend to put their names on everything there – not saying that to be mean ;P Well… in the case of this dish here the name is actually based on a guy from Rome called »Alfredo«. At least that’s what Wikipedia claims ;P
There are quite a few dishes that have a person’s name in the title – for example, Eggs Benedict, Reuben Sandwich, Cobb Salad, or Fettuccine Alfredo. The first three dishes here are from the US where the names of the persons involved in the creation have been added. The pasta with the strong cheese sauce, however, is of Roman origin. I have to add, that this name is mainly used outside of Italy. Most of the time you will have to order »Fettuccine al burro« in Italy to get »Fettuccine Alfredo« ;P
If Italians call »Fettuccine Alfredo« differently, how do they call this dish here? Maybe »Gnocchi pollo al burro«? ;P Well… this dish is probably not known in Italy at all. At least not like this. Maybe in some tourist hotspots where Americans like to eat. Like many other »Italian sounding« dishes that are popular in the US – this dish here is more or less an American invention. Weird? Well… ;)
The Italian dish »Fettuccine al burro« is, as the name suggests, made with one key component: butter. And a good amount of Parmesan, of course. But that’s basically it. The creamy sauce, that covers the pasta perfectly, is made with butter, cheese, and some pasta water (plus some salt and spices). Nothing else needed.
If you take a look at my recipe, you’ll notice that there are a few more ingredients needed. The chicken, of course, but also heavy cream. That would not be allowed in the »real« Italian dish. Same for the classic carbonara. You better not add heavy cream to that sauce either and call it »the real deal« ;P
Well… this dish here never claimed to be authentic Italian. It’s a delicious Americanized version. Regular rules don’t apply here ;) So heavy cream is fine to use. Same for broccoli, bell peppers, or maybe zucchini if you want to add something »healthy« to the mix. Just saying. Everything is allowed here – no judgment;P
Anyway. I hope I did not confuse you too much with all the names and nonsense… If you like pasta, you might want to check other recipes on the blog as well. I got a whole page for pasta recipes. You could also check one of the following recipes – some are »classic« dishes, and some are more »unconventional«. All delicious ;P
INGREDIENTS / ZUTATEN
(4 servings)
some butter or oil for frying
10.6 oz. (300g) chicken breast, cubed
1 medium onion, chopped
2-3 garlic cloves, minced finely
1/2 cup (120ml) vegetable broth
1 tsp. dried oregano
1 tsp. mustard
1 cup (250ml) heavy cream
1.8 oz. (50g) grated Parmesan
17.6 oz. (500g) gnocchi
salt, pepper
some more grated/shaved Parmesan
(4 Portionen)
etwas Butter oder Öl zum Anbraten
300g Hähnchenbrustfilet, in Würfel geschnitten
1 mittelgroße Zwiebel, gewürfelt
2-3 Knoblauchzehen, fein gehackt
120ml Gemüsebrühe
1 TL Oregano
1 TL Senf
250ml Sahne
50g geriebener Parmesan
500g Gnocchi (Kühltheke)
Salz, Pfeffer
etwas mehr geriebener/gehobelter Parmesan
DIRECTIONS / ZUBEREITUNG
1. Peel the onion and garlic, chop the onion and mince the garlic finely. Clean the chicken breast and cut it into bite-size cubes. Set aside.
2. Heat up a large frying pan with some butter or oil. Add the cubed chicken and fry from all sides until nicely browned and cooked through – takes about 4-5 minutes. Take out of the pan and set aside on a plate.
3. Add some more butter or oil if needed and the chopped onion. Sauté until soft and glossy – for about 2-3 minutes. Add the minced garlic and cook another minute or so. Deglaze with the veggie broth. Add dried oregano and mustard and mix well. Bring back to a boil, then add the heavy cream and grated Parmesan – mix until everything is well combined. Add the chicken back to the pan, as well as the gnocchi. Reduce the heat and let everything cook for 4-5 minutes until the sauce has thickened nicely, and the gnocchi are hot. Season with salt and pepper to your liking and serve with some more grated or shaved Parmesan.
1. Zwiebel und Knoblauch schälen, die Zwiebel würfeln und den Knoblauch fein hacken. Die Hähnchenbrust säubern und in mundgerechte Würfel schneiden. Zur Seite stellen.
2. Eine große Bratpfanne mit etwas Butter oder Öl erhitzen. Das gewürfelte Hähnchen dazugeben und von allen Seiten anbraten – es sollte durchgebraten sein und Farbe bekommen haben. Dauert etwa 4-5 Minuten. Aus der Pfanne nehmen und auf einem Teller beiseite stellen.
3. Bei Bedarf noch etwas Butter oder Öl in die Pfanne dazu geben und dann die gewürfelte Zwiebel darin anschwitzen – etwa 2-3 Minuten. Den Knoblauch dazugeben und eine Minute mit anschwitzen. Mit der Gemüsebrühe ablöschen, Oregano und Senf zugeben und alles gut verrühren. Einmal aufkochen lassen, dann die Sahne und den geriebenen Parmesan dazugeben und unterrühren. Das Hähnchenfleisch und die Gnocchi mit in die Pfanne geben, die Hitzezufuhr etwas reduzieren und alles etwa 4-5 Minuten köcheln lassen. Die Sauce sollte schön eingedickt haben und die Gnocchi aufgewärmt sein. Mit Salz und Pfeffer abschmecken und mit etwas geriebenem oder gehobeltem Parmesan servieren.
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Here is a version of the recipe you can print easily.
Print
Quick & Easy Gnocchi Chicken Alfredo
- Prep Time: 00:10
- Cook Time: 00:15
- Total Time: 00:25
- Yield: 4 1x
- Category: Dinner
- Cuisine: United States
Description
A delicious meal you can prepare in no time – Quick & Easy Gnocchi Chicken Alfredo. Juicy chicken meets creamy cheese sauce. So good!
Ingredients
some butter or oil for frying
10.6 oz. (300g) chicken breast, cubed
1 medium onion, chopped
2–3 garlic cloves, minced finely
1/2 cup (120ml) vegetable broth
1 tsp. dried oregano
1 tsp. mustard
1 cup (250ml) heavy cream
1.8 oz. (50g) grated Parmesan
17.6 oz. (500g) gnocchi
salt, pepper
some more grated/shaved Parmesan
Instructions
1. Peel the onion and garlic, chop the onion and mince the garlic finely. Clean the chicken breast and cut it into bite-size cubes. Set aside.
2. Heat up a large frying pan with some butter or oil. Add the cubed chicken and fry from all sides until nicely browned and cooked through – takes about 4-5 minutes. Take out of the pan and set aside on a plate.
3. Add some more butter or oil if needed and the chopped onion. Sauté until soft and glossy – for about 2-3 minutes. Add the minced garlic and cook another minute or so. Deglaze with the veggie broth. Add dried oregano and mustard and mix well. Bring back to a boil, then add the heavy cream and grated Parmesan – mix until everything is well combined. Add the chicken back to the pan, as well as the gnocchi. Reduce the heat and let everything cook for 4-5 minutes until the sauce has thickened nicely, and the gnocchi are hot. Season with salt and pepper to your liking and serve with some more grated or shaved Parmesan.
Notes
Enjoy cooking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
