Jeries's recipes
Crispy gnocchi in garlic-oil sauce with chicken

Crispy gnocchi in garlic-oil sauce with chicken

Cooked (Oct 22, 2026)

Italian · main · Serves: 1 (half a bag of gnocchi)

Start cooking

Ingredients

Serves1 servings
  • ½ bag gluten-free gnocchi (about 250 g)
  • 1 chicken fillet (seasoning and cooking time: not given)
  • Olive oil: a bit for frying, plus 3–4 tbsp for the sauce
  • 2–3 garlic cloves, thinly sliced
  • Chili flakes (amount not given)
  • 3–4 tbsp gnocchi cooking water (save a small cup)
  • Parmesan (amount not given)

Steps

  1. Cook the chicken fillet first and let it rest. Don't wash the pan.
  2. Boil the gnocchi for 2 min (as the bag says) until they float. Save a small cup of the water, drain well, and let them dry for a minute.
  3. Fry the gnocchi in the chicken pan with a bit of oil, in one layer, on medium-high. Leave them 2–3 min before turning, flip gently with a spatula, and brown both sides. Take them out.
  4. Lower the heat. Add 3–4 tbsp olive oil, the garlic and the chili, and cook gently until the garlic is just golden.
  5. Add 3–4 tbsp gnocchi water and swirl for 30 seconds until cloudy and creamy.
  6. Return the gnocchi and toss for a few seconds. Turn off the heat and add Parmesan.
  7. Serve right away, with the chicken sliced on top.

Notes

  • Gluten-free gnocchi release less starch, so the sauce is thinner; the Parmesan helps thicken it.
  • Taking the gnocchi out and putting them back was Jeries's idea.

Variations

  • Classic spaghetti aglio e olio: thin-sliced garlic cooked gently in plenty of olive oil, chili flakes, starchy pasta water tossed in to emulsify, parsley at the end, Parmesan optional off the heat

Source: https://claude.ai/chat/89c85cc1-9bb7-4e31-bf29-53296fd99612