Gnocchi with Roasted Chicken Bacon and Kale
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
This Gnocchi with Roasted Chicken, Bacon, and Kale is the belly-warming pasta we all crave when the weather gets cool! Heinen’s CARE Certified bacon is the star of this recipe that delivers savory flavor and mouthwatering crunch with every bite.
You’ll cook most of this dish in one pan, which means cleanup is easy. First, start by searing the chicken , then cook up the bacon to crispy perfection. Fry the kale in the bacon drippings to pack a flavorful punch, then bring it all together in the same pan with the gnocchi! This recipe is ready in only 40 minutes, making it great for a busy Fall weeknight, a meal prepped lunch, or for entertaining.
Why You’ll Love This Recipe
- It Fall Comfort Food. This warm and cozy gnocchi dish is the perfect family-friendly fall dinner. If you find yourself regularly craving pasta, make sure to keep a few packages of Heinen’s shelf-table gnocchi in your pantry!
- It Features Heinen’s Mouthwatering Crispy Bacon. Heinen’s CARE Certified bacon is crisp, flavorful, and the perfect star of this gnocchi recipe. It’s the best bacon I’ve found at any grocery store.
- It Requires Minimal Cleanup. Most of this dish is made in one pan, making cleanup a breeze!
Gnocchi with Roasted Chicken Bacon and Kale
Cook time: 30min Prep time: 10min Total time: 40min
Servings: 4
Ingredients
- 1 Gerber’s CARE Certified boneless skinless chicken breast
- 1 tsp. salt
- 1 tsp. Heinen’s organic garlic granules
- 1/2 tsp. black pepper
- 2 Tbsp. Heinen’s extra virgin olive oil
- 10 slices Heinen’s CARE Certified bacon, cut in 1/2 inch pieces
- 1 bunch fresh lacinato kale, stems removed
- 1 package Heinen’s shelf stable potato gnocchi
- 1 Tbsp. sherry vinegar
- 4 Tbsp. Heinen’s extra virgin olive oil
- 2 tsp. Heinen's Dijon mustard
- 1/4 cup Heinen’s Parmigiano Reggiano, grated
Instructions
- Pat chicken breast dry. Season both sides with the salt, onion granules, and black pepper. Heat a large skillet over medium heat. Add 2 Tbsp. of olive oil. Sear the chicken breast for 4 minutes per side, untouched, until the internal temperature just reaches 165°F. Remove from the pan and set aside.
- In the same pan, cook the bacon over medium heat until crispy, about 10 minutes. Reserving bacon grease in the pan, transfer the bacon to a paper towel-lined plate and let sit until cool.
- Bring a large pot of salted water to a boil. Add the potato gnocchi and boil until the gnocchi float to the surface, about 3-4 minutes.
- While the gnocchi cook, heat the skillet with the bacon drippings over medium heat. Tear the kale into small pieces with your hands and add to the skillet. Stir occasionally.
- Cut the cooked chicken breast into pieces and add to the skillet.
- Drain the gnocchi and add to the skillet, stirring well. Add the sherry vinegar, Dijon mustard, and reserved chopped bacon. Stir well, until combined.
- Top with grated Heinen’s Parmigiano Reggiano. Serve.
