Ingredients Jump to Instructions ↓

  1. 1 pound potato gnocchi

  2. 1 (1.8-ounce) packet white sauce mix

  3. 2 1/4 cups milk

  4. 6 roasted garlic cloves, minced or pressed

  5. 6 ounces Gorgonzola crumbles

  6. 1 store-bought roasted chicken (approximately 2 pounds), shredded

  7. 2 tablespoons chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm. In a medium saucepan , over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer , stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat. Add shredded chicken to gnocchi . Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.


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