From the cabin kitchen · 30-minute supper
Creamy chicken gnocchi with gorgonzola & sun-dried tomatoes.
This is the supper for a night when you want something that tastes like it took all evening and didn't. Seared chicken, jammy sun-dried tomatoes, and pillowy gnocchi tossed in a silky gorgonzola sauce — the cheese melts right into the broth, no cream needed — with salty prosciutto, a big handful of fresh basil, and toasted pine nuts over the top. Serve it with a green salad and warm garlic bread, and the whole cabin smells like a trattoria.
What you'll need
You'll want a heavy large skillet — cast iron is ideal — for searing the chicken and bringing the sauce together, plus a pot to boil the gnocchi. The wide fry pan in our copper cookware set is what we reach for; a heavy enameled cast-iron Dutch oven does the job too. A wooden spoon and a sharp knife round it out.
The dish
- 2 boneless, skinless chicken breasts, cut into small pieces
- 1 lb potato gnocchi
- ½ cup oil-packed sun-dried tomatoes, chopped (reserve 4 tbsp of the oil)
- 5 cloves garlic, minced
- ¾–1 cup chicken broth
- ½ cup gorgonzola crumbles
- ¼–½ cup prosciutto, chopped
- 1 cup fresh basil, roughly chopped
- ¼ cup pine nuts
To season & finish
- Salt (go easy) & black pepper, plus a pinch of chili flakes
- Grated parmesan, optional
Method
- Toast the pine nuts. In a dry skillet over medium heat, toast the pine nuts, tossing, until golden and fragrant — 2 to 3 minutes. They scorch in a blink, so pull them the moment they smell nutty. Set aside for the top.
- Sear the chicken. Heat 2 tbsp of the reserved sun-dried tomato oil in a heavy large cast-iron skillet over medium-high. Season the chicken with salt and pepper, add it to the pan, and sauté until just cooked through. Transfer to a plate to cool — and don't clean the skillet; those browned bits are all flavor.
- Boil the gnocchi. Meanwhile, cook the gnocchi in a large pot of boiling salted water until just tender but still with a little bite. Drain.
- Sauté the garlic. Add the remaining 2 tbsp reserved oil to the same skillet over medium-high. Add the garlic and sauté for 1 minute, until fragrant.
- Build the sauce. Add the sun-dried tomatoes, the chicken, the basil, the chicken broth, the gorgonzola, and the prosciutto to the skillet. Bring to a boil, stirring, so the gorgonzola melts into a silky, tangy sauce.
- Toss the gnocchi. Add the drained gnocchi and toss to coat in the sauce. Taste and season — go easy on the salt, since the prosciutto and gorgonzola bring plenty.
- Finish and serve. Scatter the toasted pine nuts over the top. Serve warm, with a green salad and fresh garlic bread alongside.
Made it? We'd love to see it. And if you're outfitting the kitchen, our cabin cookware and the rest of our kitchen picks are the tools we actually cook with.