Chicken Gnocchi Skillet
Savor the flavors of a cozy kitchen with this one-pan Chicken Gnocchi Skillet! Featuring tender rotisserie chicken and pillowy gnocchi, this dish comes together in no time and is bursting with deliciousness. Toss in some vibrant spinach and a sprinkle of Parmesan for a creamy, comforting meal that’s sure to delight your taste buds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- some chopped herbs
- some store-bought potato gnocchi
🥩Meat & Seafood(3)
- 1 rotisserie chicken, shredded
- the skin from the rotisserie chicken
- some chicken stock
🥛Dairy & Eggs(2)
- a knob of butter
- a little bit of whole milk
🫙Pantry Staples(2)
- some flour
- some panko breadcrumbs
🧂Spices & Seasonings(1)
- a pinch of salt
📦Other(1)
- mirepoix (yellow onion, celery, and carrots)
👨🍳 Instructions
- 1
Cook mirepoix (yellow onion, celery, and carrots) in a skillet, seasoning with a pinch of salt.
- 2
Once browned and tender, push the vegetables aside and add a knob of butter.
- 3
Melt the butter and add some flour to make a roux, cooking until lightly toasted.
- 4
Add chicken stock and mix until slightly thickened.
- 5
Incorporate Better Than Bouillon and whole milk for creaminess.
- 6
Add chopped herbs and half of the shredded rotisserie chicken.
- 7
Mix in store-bought potato gnocchi.
- 8
Crisp the rotisserie chicken skin in the oven and blend with panko breadcrumbs.
- 9
Top the skillet mixture with the breadcrumbs and bake for around 10 minutes until cooked through.
- 10
Serve hot.
💡 Pro Tips
- ✓Cook your roux to a light golden color (3-4 minutes) to eliminate the raw flour taste while maintaining maximum thickening power - blonde roux retains 100% thickening ability vs darker roux.technique3-4 minutes
- ✓Use a 1:1 ratio of butter to flour by weight for your roux, then whisk in stock gradually at 160-180°F to prevent lumping as proteins coagulate smoothly.technique1:1 ratio, 160-180°F
- ✓Add gnocchi during the last 2-3 minutes of cooking since they're pre-cooked and will become gummy if overheated due to excessive starch release.timing2-3 minutes
- ✓Reserve 1/4 cup of pasta cooking water before draining gnocchi - its starch content (8-10%) helps bind the sauce and prevents breaking when reheated.technique8-10% starch content
- ✓Crisp chicken skin at 425°F for 8-10 minutes until it reaches 165°F internal temperature - the Maillard reaction creates complex flavors that complement the creamy base.equipment425°F, 8-10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken Gnocchi Skillet
Savor the flavors of a cozy kitchen with this one-pan Chicken Gnocchi Skillet! Featuring tender rotisserie chicken and pillowy gnocchi, this dish comes together in no time and is bursting with deliciousness. Toss in some vibrant spinach and a sprinkle of Parmesan for a creamy, comforting meal that’s sure to delight your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- some chopped herbs
- some store-bought potato gnocchi
🥩Meat & Seafood(3)
- 1 rotisserie chicken, shredded
- the skin from the rotisserie chicken
- some chicken stock
🥛Dairy & Eggs(2)
- a knob of butter
- a little bit of whole milk
🫙Pantry Staples(2)
- some flour
- some panko breadcrumbs
🧂Spices & Seasonings(1)
- a pinch of salt
📦Other(1)
- mirepoix (yellow onion, celery, and carrots)
👨🍳 Instructions
- 1
Cook mirepoix (yellow onion, celery, and carrots) in a skillet, seasoning with a pinch of salt.
- 2
Once browned and tender, push the vegetables aside and add a knob of butter.
- 3
Melt the butter and add some flour to make a roux, cooking until lightly toasted.
- 4
Add chicken stock and mix until slightly thickened.
- 5
Incorporate Better Than Bouillon and whole milk for creaminess.
- 6
Add chopped herbs and half of the shredded rotisserie chicken.
- 7
Mix in store-bought potato gnocchi.
- 8
Crisp the rotisserie chicken skin in the oven and blend with panko breadcrumbs.
- 9
Top the skillet mixture with the breadcrumbs and bake for around 10 minutes until cooked through.
- 10
Serve hot.
💡 Pro Tips
- ✓Cook your roux to a light golden color (3-4 minutes) to eliminate the raw flour taste while maintaining maximum thickening power - blonde roux retains 100% thickening ability vs darker roux.technique3-4 minutes
- ✓Use a 1:1 ratio of butter to flour by weight for your roux, then whisk in stock gradually at 160-180°F to prevent lumping as proteins coagulate smoothly.technique1:1 ratio, 160-180°F
- ✓Add gnocchi during the last 2-3 minutes of cooking since they're pre-cooked and will become gummy if overheated due to excessive starch release.timing2-3 minutes
- ✓Reserve 1/4 cup of pasta cooking water before draining gnocchi - its starch content (8-10%) helps bind the sauce and prevents breaking when reheated.technique8-10% starch content
- ✓Crisp chicken skin at 425°F for 8-10 minutes until it reaches 165°F internal temperature - the Maillard reaction creates complex flavors that complement the creamy base.equipment425°F, 8-10 minutes