Creamy Gnocchi with Braised Chicken and Winter Vegetables

 

This recipe came together after the holidays. It was an olive branch I offered to my slow transition away from holiday food: sure, I'll eat more vegetables, but only if they're sauced in cheese and tossed with pasta. It is kind of a pain with timing the veggies right since they cook at different rates, but at least it's all done in the one skillet. OK, two if you count the pan you boil the gnocchi in.

What you will need

8 ounces cremini/baby bella mushrooms

2 medium parsnips

2 medium carrots

1 cup (generous) 1/2"-3/4" cubes of butternut squash (about 6 oz.)

1 medium-large broccoli crown (about 6 oz.)

1/2 tablespoon butter

1/2 tablespoon olive oil

4 smallish skinless, boneless chicken thighs (about 3/4 lb.), trimmed of excess fat

kosher salt and freshly ground pepper

2 garlic cloves, minced

1/2 tablespoon minced fresh sage

1/4 cup dry white wine

1 1/2 cups chicken broth, divided

1 17.5 oz. package gnocchi (I used De Cecco brand)

1/4 cup half-and-half

1/4 cup mascarpone cheese

1/4 cup all-purpose flour

chopped fresh parsley, for serving

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