Gnocchi with Pink Sauce and Chicken Cutlet

This Gnocchi with Pink Sauce and Chicken Cutlet is a dreamy, carb-loaded dish perfect for indulgent nights. Soft, pillowy gnocchi is tossed in a velvety pink sauce made from garlic, tomato paste, heavy cream, and melted cheese, then finished with fresh basil for brightness. A crispy chicken cutlet served on top takes it to the next level, adding texture and protein to the creamy, cheesy pasta base. It’s comforting, decadent, and packed with flavor—the kind of meal that makes Fridays (or any day) feel special.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 2 plates

Calories: 1,245 kcal per serving

Ingredients

1 pound - gnocchi
⅛ - Salt
3 tablespoon - butter
⅛ Dash - olive oil
3 cloves - garlic
3 tablespoon - tomato paste
1 cup - heavy cream
⅛ - Salt
⅛ - Black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ cup - Parmesan cheese
½ cup - mozzarella cheese
⅛ Handful - fresh basil
⅛ - Reserved pasta water
⅛ - Crispy chicken cutlet

Instructions

Cook gnocchi in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
In a pan over medium heat, melt butter with a dash of olive oil.
Add minced garlic and cook until fragrant.
Stir in tomato paste and cook for a few minutes until it deepens in color.
Pour in heavy cream and mix well. Bring to a simmer.
Season with salt, pepper, garlic powder, and onion powder.
Stir in Parmesan, mozzarella, and fresh basil. Whisk until the sauce is smooth and cheesy.
Add cooked gnocchi and a splash of pasta water. Let simmer for a few minutes to thicken and coat.
Top each plate with a crispy chicken cutlet, extra Parmesan, and fresh basil.