Smoked & Creamy Chicken Gnocchi with Portobello Mushrooms | GirlDadBBQ
Smoked & Creamy Chicken Gnocchi with Portobello Mushrooms
20 mins prepServes 4
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.
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.
