Smoked & Creamy Chicken Gnocchi with Portobello Mushrooms
Serves 4
20 mins prep
90 mins cook
110 mins total
Pillowy gnocchi, tender smoky chicken, and a rich, velvety mushroom sauce that tastes like it simmered all day. The smoke from the chicken adds subtle depth, and the mushrooms bring an earthy, steakhouse vibe to balance the cream.
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1. **For the Chicken:** Season chicken with Organic Garlic Pepper. Smoke the chicken at 300°F (using Bold wood if possible) until its internal temperature reaches 160°F. Once cooked, pull the chicken and let it rest in foil for 5 minutes. 2. **For the Sauce:** In a pan, cook the sliced Baby Bellas in EVOO for 2-4 minutes. Add the Italian Seasoning, Smoked Salt, melted White Wine Butter Sauce pucks, and 2 tablespoons of butter. Simmer the mixture for 5 minutes. 3. Finish the sauce by stirring in 4 tablespoons of grated Parm and fresh cracked pepper. 4. **For the Gnocchi:** Cook the traditional gnocchi according to package directions. 5. Combine the smoked chicken and cooked gnocchi with the creamy mushroom sauce.