This chicken gnocchi recipe makes super tender potato gnocchi tossed with chicken and fresh spinach in a rich garlic cream sauce. Every bite is layered with flavor, and this is such a delicious change-up next time you're craving pasta.
Table of Contents
My Take On Chicken Gnocchi
Once you get a bite of this creamy chicken and gnocchi, you'll understand why it's one of my go-to pasta-like recipes.
My secret is using seasoned chicken thighs that go so well with the pillowy potato gnocchi. Then my favorite part is the rich and creamy sauce and a touch of parmesan cheese that takes this recipe over the top.
I love making this recipe for date night since it's so satisfying and elegant yet fairly easy to make. When I really want to impress my wife, I'll whip up these Olive Garden breadsticks that are delish dipped in the sauce.
Why You'll Love This Recipe
The perfect one pan dish. Everything comes together in the same skillet, which means not only is prep time kept to a minimum, but cleanup is a breeze!
Foolproof. The steps to make this recipe may look long, but I promise each step is simple and easy to follow. If I can make it, you can make it too!
Guaranteed crowd pleaser. This recipe has everything you'd want in a family meal. It's delicious, hearty, and comforting. Plus, both adults and kids love it, so you're guaranteed to have a hit at the dinner table!
Ingredients
- Boneless skinless chicken thighs- for a juicier flavor. You can also use chicken breasts if you prefer.
- Dried basil- for herb chicken.
- Smoked paprika- to add extra spice and flavor.
- Salt and pepper
- Onion and garlic paste- for necessary savoriness.
- Butter- to cook the gnocchi.
- Potato gnocchi- whatever you can find at your favorite grocery store will work.
- Baby spinach- for a delicious healthy addition.
- Vegetable stock- you can use chicken stock too.
- Heavy cream- for the cream sauce.
- Freshly grated parmesan- because everything tastes better with cheese.
How To Make Chicken Gnocchi
1. Cook the chicken: Cut the chicken into bite-size pieces. Heat a little olive oil in a large skillet set over medium heat. Season the chicken with salt, pepper, basil, and smoked paprika on all sides. Cook the chicken in the skillet for 3 minutes on each side, then remove it from the skillet.
2. Cook the onion and garlic: Add the chopped onion to the skillet and cook it for 3 minutes. Then add the minced garlic paste and cook until it's fragrant.
3. Cook the gnocchi: Add the gnocchi and a tablespoon of butter. When the butter has melted, add the vegetable stock and spinach to the skillet. Cook everything for 2 minutes or until the gnocchi are fork-tender.
4. Finish the dish: Add the heavy cream along with the rest of the butter to the skillet and cook for a minute until the sauce thickens. Transfer the cooked chicken back into the skillet and add the parmesan cheese on top. Cook until the parmesan is melted, and mix everything together. Serve warm and enjoy!
My Pro Tips To Make The Best Recipe
- Pat the chicken completely dry with paper towels before seasoning.
- Use your hands to rub the seasonings into the chicken for the best flavor.
- Add red pepper flakes to the chicken for a spicy kick.
- I've made this recipe with cauliflower gnocchi before for a low carb version, and it turned out great, so try that out sometime!
How I Recommend Storing and Reheating This Recipe
In the fridge: I rarely have any leftovers, but if I do, I'll store them in an airtight container in the fridge for 3 days.
In the freezer: To keep the leftovers longer, transfer them to a freezer-safe container and freeze them for up to a month.
Reheating: I like to heat everything in a skillet with a splash of milk or cream over low heat for about 5 minutes. I love the slight crispiness it gives the gnocchi. You can also microwave the leftovers in 20-second intervals until warm.
More Of My Favorite Chicken Recipes To Try Next
- Chicken and dressing
- Chicken and potato casserole
- Cream cheese chicken
- Chicken and mashed potatoes
- Chicken pot pie with puff pastry
Creamy Chicken and Gnocchi (Easy One Pan Meal)
This chicken gnocchi recipe makes super tender potato gnocchi tossed with chicken and fresh spinach in a rich garlic cream sauce. Every bite is layered with flavor, and this is such a delicious change-up next time you're craving pasta.
Ingredients
- 1.25lb. chicken thighs, skinless and boneless
- 1 tablespoon dried basil
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 onion, chopped
- 1 teaspoon garlic paste
- 2 tablespoon butter, divided
- 1lb. potato gnocchi
- 2 cups baby spinach
- 1 cup vegetable stock
- ½ cup heavy cream
- ¼ cup freshly grated parmesan
Instructions
- Cut the chicken thighs into bite-size pieces.
- Heat a splash of oil in a large skillet over medium heat.
- Season the chicken with salt, pepper, basil, and smoked paprika on all sides.
- Cook the chicken in the skillet for 3 minutes per side. Remove the chicken from the skillet.
- Add onion and cook for 3 minutes. Add garlic paste and cook until fragrant.
- Add gnocchi and 1 tablespoon of butter.
- Add vegetable stock and spinach to the skillet. Cook for 2 minutes or until the gnocchi are fork-tender.
- Add heavy cream and butter to the skillet and cook for 1 minute.
- Place back in the chicken back in the skillet and add parmesan on top.
- Cook until the parmesan is melted. Serve gnocchi warm.
Notes
Store leftovers in an airtight container in the fridge for 4 days or in a freezer-safe bag in the freezer for a month. Reheat in a skillet over low heat with a splash of milk or cream for a few minutes.
Nutrition Information:
Serving Size:
¼ lb.Amount Per Serving: Calories: 742Total Fat: 26.4gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 186mgSodium: 694mgCarbohydrates: 61.6gFiber: 3.1gSugar: 4.1gProtein: 58.2g
Leave a Reply