Tuscan-Stuffed Chicken with Air-Fried Gnocchi

This Tuscan-Stuffed Chicken with Air-Fried Gnocchi is a flavorful and comforting dish that comes together effortlessly in the air fryer. With creamy ricotta, sun-dried tomatoes, and spinach stuffed inside juicy chicken breasts, paired with crispy gnocchi and roasted cherry tomatoes, it’s the perfect meal for any night of the week. Easily make in the Versazone for dual action dinner prep!

Cuisine

Italian American

Difficulty

Medium

Duration

40 Minutes

Cooking Technique

Air Fry

Keywords

Air Fryer, Cheese, Chicken, Gnocchi, Instant Pot Culinary Team, Mains, Stuffed Chicken

Prep Time

20 Minutes

Cook Time

20 Minutes

Servings

2 Servings

Ingredients

2 large boneless, skinless chicken breasts
1/2 cup sun-dried tomatoes, chopped
1/2 cup fresh spinach, chopped
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese, plus more for serving
2 tsp. garlic powder, divided
1 tsp. Italian seasoning
1 lb. fresh potato gnocchi
2 tbsp. olive oil
12 basil leaves, chiffonade, plus more for serving
1 1/2 cups cherry tomatoes, halved
Salt and pepper, as needed
Non-propellant organic olive oil spray

Instructions

In a bowl, mix sun-dried tomatoes, spinach, ricotta, mozzarella, Parmesan, 1 tsp garlic powder, Italian seasoning. Add salt and ground black pepper to taste.
To butterfly the chicken, place a chicken breast flat on a cutting board. Using a sharp knife, carefully cut horizontally through the thickest part of the chicken, starting from one side and stopping about 1/4 inch before the other side, so the breast opens like a book. Ensure one side remains intact to create a pocket for the stuffing. Repeat for the other chicken breast.
Season the chicken with salt and pepper. Gently open the chicken and compactly stuff the cheese mixture inside the chicken breasts.
Spray both sides of the chicken with olive oil and place in the air fryer basket. Cook at 385°F / 195°C for 16-19 minutes, spraying the top with additional olive oil halfway through cooking. Do not flip.
In a separate bowl, toss the gnocchi with olive oil, remaining garlic powder, basil leaves, and cherry tomatoes. Add salt and ground black pepper to taste. Spread the gnocchi mixture evenly in the second air fryer basket. Cook at 400°F (200°C) for 11-13 minutes, shaking the basket halfway through for even cooking.
Serve the chicken with the gnocchi, and garnish with extra grated Parmesan and basil leaves. Enjoy!