Description
Creamy Chicken and Gnocchi: A comforting and crowd-pleasing dish made with tender chicken, pillowy gnocchi, and rich creamy sauce.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb (450g) potato gnocchi (shelf-stable or refrigerated)
- 2 tablespoons (30ml) olive oil
- 3 tablespoons (42g) butter
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons all-purpose flour
- 1½ cups (360ml) chicken broth
- 1 cup (240ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
- 2 cups (60g) fresh spinach, roughly chopped
- 1 teaspoon dried Italian herbs
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare and Cook the Chicken Season the chicken pieces generously with salt and pepper. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook for 3-4 minutes without disturbing, then flip and cook another 2-3 minutes until golden brown and nearly cooked through. Transfer the chicken to a plate and set aside. The chicken will finish cooking in the sauce later, so it’s okay if it’s slightly underdone at this stage.
- Step 2: Create the Flavor Base Reduce heat to medium and add butter to the same pan. Once melted, add the diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown. Sprinkle the flour over the onion-garlic mixture and stir constantly for 1-2 minutes to cook out the raw flour taste and form a light roux. This will be the foundation of your creamy sauce for the Creamy Chicken and Gnocchi.
- Step 3: Build the Sauce Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming. Once incorporated, add the heavy cream in a steady stream, continuing to whisk. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it begins to thicken. Add the dried Italian herbs, red pepper flakes (if using), and half of the Parmesan cheese. Stir until the cheese melts and incorporates smoothly into the sauce. Taste and adjust seasonings with salt and pepper.
- Step 4: Add Gnocchi and Finish the Dish Add the gnocchi directly to the simmering sauce (no need to pre-cook) and stir gently to coat. Cover and cook for about 3 minutes until the gnocchi begins to float and becomes tender. Return the chicken to the pan along with any accumulated juices and simmer uncovered for another 2-3 minutes until the chicken is fully cooked and the sauce has thickened to your desired consistency.
- Step 5: Final Touches Reduce heat to low and fold in the chopped spinach, stirring just until wilted, about 1 minute. Sprinkle with the remaining Parmesan cheese and garnish with fresh parsley. Remove from heat and let stand for 2-3 minutes—this brief rest allows the flavors to meld and the sauce to perfectly coat each piece of chicken and gnocchi. Serve your Creamy Chicken and Gnocchi immediately in shallow bowls for the most impressive presentation.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480 per serving
- Sugar: 2 grams
- Sodium: 780 mg
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 110 mg