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Sage Cream Sauce Recipe with Chicken and Gnocchi

Prep Time 20 minutes
Cook Time 39 minutes
Servings 4 people

Ingredients

  • 1 16 ounce package potato gnocchi
  • 1 ½ pounds boneless skinless chicken breasts cutlets would work too
  • salt and freshly ground black pepper to taste
  • 5 tablespoons unsalted butter divided
  • 1 medium shallot diced
  • 3 cloves garlic minced
  • 2 teaspoons chopped fresh sage leaves
  • 3 tablespoons all-purpose flour
  • 1 ¼ cup chicken broth
  • ¼ cup dry white wine*
  • ½ cup half and half
  • 1 cup Baby spinach leaves chopped or torn into bite-sized pieces
  • ½ cup freshly grated Parmesan about 2 ounces

Instructions

  • In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well and set aside.
  • Season chicken with salt and pepper.
  • Melt 2 tablespoons butter in a large skillet over medium heat.
  • Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
  • Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and sage until fragrant, about 1 minute.
  • Whisk in flour and stir until lightly browned, about 1 minute.
  • Gradually whisk in the wine and chicken broth, and cook, whisking constantly, until slightly cooked down, about 2-3 minutes. Whisk in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.
  • Stir in gnocchi and chopped spinach until the spinach has wilted, about 1-2 minutes. Return chicken to the top of the skillet; sprinkle with Parmesan.