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Creamy Truffle Chicken & Gnocchi

Are you ready to embark on a culinary adventure? Get your taste buds ready for a delightful journey with this creamy chicken and mushroom gnocchi recipe! Bursting with flavors and made with love, it’s a dish that will satisfy your cravings and leave you wanting more. Let’s dive right in!



♬ original sound – Mealtime with Melissa

Creamy Truffle and Chicken Gnocchi

Melissa Jo


  • 2 tbsp. of olive oil
  • 2 tbsp. of butter
  • 1 cup of roughly chopped baby Bella mushrooms
  • 4 chicken cutlets
  • 2 sliced shallots
  • 1/2 cup of Wondra flour
  • 1/2 cup of white wine
  • 3/4 cups of chicken stock
  • 16 oz. of gnocchi
  • 4 cloves of chopped garlic
  • 1/2 cup of heavy cream
  • 6 oz. of diced pancetta
  • 1/2 tsp. of thyme
  • Salt and cracked black pepper to taste
  • 1/4 cup of freshly shredded parmesan cheese
  • 1 tsp. of truffle oil
  • 1/4 cup of chopped fresh parsley plus extra for garnish


  • Season the chicken cutlets with salt and pepper, and lightly coat them in the Wondra flour.
  • In a pan, heat the olive oil and butter over medium-high heat. Sauté the chicken cutlets until they are cooked through and golden brown, flipping them once. Once cooked, set them aside.
  • In the same pan, sauté the diced pancetta until crispy. Remove it from the pan and set it aside.
  • Using the same pan, add the sliced shallots, chopped mushrooms, and fresh parsley. Sauté them with salt and pepper until they turn lightly golden.
  • Add the chopped garlic and thyme to the pan and continue sautéing for another minute.
  • Deglaze the pan with white wine and allow it to simmer and reduce slightly.
  • Pour in the chicken stock and heavy cream. Bring the mixture to a boil and then lower the heat to a simmer.
  • Add the gnocchi to the sauce and stir gently to coat them evenly. Allow the gnocchi to cook until they are al dente.
  • Return the crispy pancetta to the pan and mix everything together.
  • Drizzle the truffle oil over the dish and give it a final stir.
  • Garnish with freshly chopped parsley and sprinkle shredded parmesan cheese on top.
  • Serve this creamy chicken and mushroom gnocchi in a family-size bowl and place the sautéed chicken cutlets on individual serving plates. Enjoy!
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