Cajun Chicken Gnocchi

These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.

Chicken: This recipe calls for chicken breast, but feel free to substitute with chicken thigh.
Cajun Seasoning: I use my homemade Cajun seasoning blend, which you can find here: Homemade Cajun Seasoning recipe. However, feel free to use any brand of Cajun seasoning that you enjoy.
Sugar: You can use brown or white sugar here. It enhances the juiciness of the chicken and gives it a great flavor, but you can leave it out. 
Gnocchi: I recommend using dried gnocchi for one-pan meals, as it holds up well during cooking. You can easily find shelf-stable gnocchi in the pasta aisle of most major grocery stores. I always keep a packet in my pantry.
Onion: You can use white, brown, yellow, or red onion.
Bell Pepper: The recipe suggests red, but it is a personal preference, so use whatever color you prefer or have at home.
Garlic: The recipe suggests using 4 garlic cloves, but feel free to adjust according to your taste preferences. I always say garlic should be measured by your heart.
Broth: You can use either chicken or vegetable broth for this recipe. If you prefer to control the salt content, opt for low-sodium broth.
Cream: Use heavy, double, or thickened cream for a rich, creamy sauce. Avoid using Half and Half or single cream, as they won't thicken the sauce, resulting in a thin consistency.
Parmesan: For the best flavor, consider buying a block of parmesan and grating it yourself. Pre-grated parmesan can leave your sauce slightly grainy.

We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!

• Try chopping the chicken into small pieces similar in size to the gnocchi. This will make the dish easier to eat and enjoy.
• Most cajun seasoning blends contain salt, so we have written the recipe with this in mind. Taste your sauce before adding extra seasoning, as you may not need much salt. I usually only add around ¼ teaspoon extra salt.
• For a smoother and thicker sauce, we recommend you grate your own Parmesan. Sprinkle the grated Parmesan evenly over the dish and gently stir it in to achieve a creamy, smooth sauce.
• Opt for a big high-sided skillet or Dutch oven with a lid to cook your dish. This provides ample room to stir the ingredients and ensures an even distribution of flavors.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Swap the chicken: You can swap the chicken for strips of steak or pork. Or use raw shrimp.
• Add heat: Add a firey edge with some red pepper flakes or chopped chili.
• Add extra veg: Cook corn, chopped carrot, or peas with your onion and bell pepper.
• Make it a soup: Turn your sauce into a soup by adding an extra 1½-2 cups of broth and an extra teaspoon of cajun seasoning.

Sides: This is a one-pan meal, so it doesn't need anything extra. But we like to serve it with some bread to help mop up the creamy cajun sauce. Or some cornbread.

Wines: My favorite wine pairing has to be a dry sparkling wine. The bubbles work with the spices and with the creamy sauce. An off-dry Riesling or Gewürztraminer would be a great choice if you added extra chili to your sauce. Or go for something different and pair the cajun gnocchi with a lightly chilled red Zinfandel.