Hot Honey Chicken Gnocchi Recipe

Introduction

Hot Honey Chicken Gnocchi is a flavorful twist on a classic Italian comfort food, combining tender gnocchi with spicy, sweet, and tangy notes. This dish brings together crispy chicken, a vibrant hot honey sauce, and a crunchy lemon-parsley breadcrumb topping for a satisfying and unique meal.

Ingredients

• 3 russet potatoes
• 1 egg
• 1.5 cups flour
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 pound boneless skinless chicken thighs, chopped into small pieces
• 1/4 cup butter
• 1 tablespoon gochujang
• 1 tablespoon Valentina hot sauce (or similar brand)
• 1/2 teaspoon Mexican chili powder
• 1/2 teaspoon gochugaru
• 1/4 cup honey
• 2 tablespoons lemon juice
• 2 tablespoons butter
• 1 cup panko breadcrumbs
• Lemon zest from 3 lemons
• 1/4 cup chopped parsley

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Toss the potatoes with some olive oil and salt on a baking sheet. Pierce each potato several times with a fork. Bake for about 1.5 hours, flipping once, until they are fork tender throughout.
2. Step 2: Let the potatoes cool for 20 minutes. Cut them in half and pass the flesh through a potato mill or ricer, discarding the skins.
3. Step 3: Add the egg, flour, and salt to the riced potatoes. Knead gently for about a minute until the dough comes together. Avoid overworking to prevent gummy gnocchi.
4. Step 4: Roll the dough into logs on a floured surface and cut into small, gnocchi-sized pieces.
5. Step 5: Shape each piece by rolling it on the back of a fork or gnocchi board to create ridges. Place the shaped gnocchi on a floured kitchen towel as you go.
6. Step 6: Heat olive oil in a large pan over medium-high heat. Add the chopped chicken and cook for about 10 minutes until browned and crispy.
7. Step 7: Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes.
8. Step 8: Add butter to the pan with the chicken. Using a slotted spoon, transfer the cooked gnocchi to the pan. Toss and cook for 5 minutes to lightly brown some gnocchi pieces.
9. Step 9: Stir in the gochujang, Valentina hot sauce, Mexican chili powder, and gochugaru. Toss well to combine.
10. Step 10: Add the honey and lemon juice to the pan. Toss again and remove from heat.
11. Step 11: In a separate pan, melt the remaining butter. Add the panko breadcrumbs and lemon zest, stirring frequently until browned. Stir in the chopped parsley and cook for another minute or two. Remove from heat.
12. Step 12: Serve the gnocchi topped with the lemon-parsley breadcrumbs for a crunchy finish.

Tips & Variations

• For a spicier kick, increase the amount of gochujang or add fresh sliced chili peppers.
• If you prefer a milder sauce, reduce the hot sauce and chili powders.
• You can substitute chicken thighs with boneless chicken breast for a leaner option.
• Use a potato ricer for the fluffiest gnocchi texture, avoiding lumps.
• Leftover gnocchi can be pan-fried directly for a crispy snack the next day.

Storage

Store leftover hot honey chicken gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the chicken crispy and to refresh the breadcrumb topping. Avoid microwaving, as it may make the gnocchi chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make gnocchi ahead of time?

Yes, you can prepare the gnocchi dough and shape the gnocchi in advance. Place them on a floured tray, cover, and refrigerate for a few hours or freeze for longer storage. Cook them directly from frozen by adding a minute or two to the boiling time.

What can I use if I don’t have gochujang?

If gochujang is unavailable, you can substitute with a mix of chili paste and a bit of miso or soy sauce to achieve similar sweetness and umami. Adjust the hot sauce and chili powders to maintain the spicy heat.

Hot Honey Chicken Gnocchi Recipe

Print Recipe

★★★★★

4.8 from 149 reviews

Hot Honey Chicken Gnocchi is a flavorful and comforting dish featuring tender homemade gnocchi combined with crispy chicken tossed in a spicy, tangy hot honey sauce. Finished with buttery lemon zest breadcrumbs and fresh parsley, this recipe offers a delightful balance of sweet, spicy, and savory flavors, perfect for a satisfying weeknight meal.

• Author: Lila
• Prep Time: 45 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 2 hours 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Fusion (Italian-Korean Inspired)

Ingredients

Scale 1x2x3x

Gnocchi

• 3 russet potatoes
• 1 egg
• 1.5 cups flour
• 1/2 teaspoon salt
• 2 tablespoons olive oil (for potatoes)
• Additional flour, for dusting

Chicken & Sauce

• 2 tablespoons olive oil (for chicken)
• 1 pound boneless skinless chicken thighs, chopped into small pieces
• 1/4 cup butter (for chicken sauce)
• 1 tablespoon gochujang
• 1 tablespoon Valentina hot sauce (or similar brand)
• 1/2 teaspoon Mexican chili powder
• 1/2 teaspoon gochugaru
• 1/4 cup honey
• 2 tablespoons lemon juice

Breadcrumb Topping

• 2 tablespoons butter
• 1 cup panko breadcrumbs
• Zest of 3 lemons
• 1/4 cup chopped parsley

Instructions

1. Roast Potatoes: Preheat oven to 350°F. Toss whole russet potatoes with olive oil and salt on a baking sheet. Pierce each potato several times with a fork. Bake for about 1.5 hours, flipping once halfway, until potatoes are fork-tender.
2. Prepare Potato Dough: Allow potatoes to cool for 20 minutes. Cut in half and pass the flesh through a potato ricer or mill, discarding skins. Add egg, flour, and salt to the riced potatoes and knead gently just until combined to avoid gummy texture.
3. Shape Gnocchi: Roll the dough into logs on a floured surface. Cut into bite-size pieces. Use back of a fork or gnocchi board to shape each piece into traditional ridged gnocchi and place on a floured kitchen towel.
4. Cook Chicken: Heat 2 tablespoons olive oil in a large pan over medium-high heat. Add chopped chicken and cook for 10 minutes until browned and crispy on the outside.
5. Boil Gnocchi: Meanwhile, bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, then remove them with a slotted spoon.
6. Combine Chicken and Gnocchi: Add 1/4 cup butter to the chicken pan. Transfer gnocchi to the pan and cook together for 5 minutes, allowing some gnocchi to brown lightly.
7. Make Hot Honey Sauce: Stir in gochujang, Valentina hot sauce, Mexican chili powder, and gochugaru. Toss to combine thoroughly.
8. Add Sweet & Tangy Elements: Mix in honey and lemon juice. Toss the gnocchi and chicken with the sauce evenly and then remove from heat.
9. Prepare Breadcrumb Topping: In a separate pan, melt 2 tablespoons butter. Add panko breadcrumbs and lemon zest and cook, stirring often, until golden brown. Stir in chopped parsley and cook for another 1-2 minutes. Remove from heat.
10. Serve: Plate the hot honey chicken gnocchi and generously top with the lemon buttered breadcrumb mixture.

Notes

• Do not over-knead the gnocchi dough to keep the texture light and fluffy.
• Using a potato ricer or mill ensures the gnocchi are smooth and tender.
• Gochujang and gochugaru provide authentic Korean spice elements but can be adjusted for heat preference.
• Breadcrumb topping adds a delightful crunchy contrast to the soft gnocchi.
• Leftover baked potato skins can be seasoned and eaten as a snack.

Keywords: Hot honey chicken gnocchi, spicy gnocchi recipe, homemade gnocchi, sweet and spicy chicken, Korean inspired gnocchi, comfort food