Gnocchi was invented in 1570s Verona as peasant food using leftover potato scraps—now it's Italy's most luxurious comfort dish.
Creamy Chicken & Gnocchi
Indulge in a restaurant-quality delight right at home with our Creamy Chicken & Gnocchi! This dish features tender chicken simmered in a luscious cream sauce, perfectly complemented by pillowy gnocchi and vibrant spinach. With just a few simple ingredients and a touch of love, you'll create a comforting meal that feels like a gourmet experience without breaking the bank!
Prep
13
min
Cook
17
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- crushed red pepper, fresh parsley, lemon zest (optional)optional
- 3 cloves garlic, minced
- 1 small yellow onion, diced (about 1 cup / 120 g) (240 ml)
- 1 lb potato gnocchi (450 g), shelf-stable or fresh (454 g)
- 2 cups fresh spinach (60 g) (480 ml)
🥩Meat & Seafood(2)
- 1 lb chicken breast (450 g), cut into bite-size pieces (454 g)
- 1 cup chicken broth (240 ml) (240 ml)
🥛Dairy & Eggs(3)
- 1 tbsp butter (14 g)
- 1 cup heavy cream (240 ml) (240 ml)
- ½ cup grated Parmesan (50 g) (120 ml)
🫙Pantry Staples(1)
- 1 tbsp olive oil (15 ml) (15 ml)
🧂Spices & Seasonings(2)
- 1 tsp Italian seasoning (5 ml)
- salt & black pepper
👨🍳 Instructions
- 1
Heat olive oil + butter in a large pan over medium-high (375°F / 190°C). Season chicken with salt and pepper, then cook until golden on all sides, about 5–6 minutes. Remove to a plate.
- 2
In the same pan, add onion and cook until soft, about 3 minutes. Add garlic and cook 30 seconds. Deglaze: pour in white wine or water. Pour in chicken broth + heavy cream, stir in Italian seasoning, and bring to a gentle simmer.
- 3
Drop gnocchi directly into the pan (no boiling needed). Cook 4–5 minutes, stirring occasionally - the sauce will thicken as gnocchi releases starch.
- 4
Stir in Parmesan, then add spinach and let it wilt. Return chicken to the pan and simmer 1–2 minutes. Taste and adjust salt/pepper. Add a pinch of red pepper or lemon zest if you want brightness.
💡 Pro Tips
- ✓Cook chicken to an internal temperature of 165°F but remove at 160°F since carryover cooking will raise it 5°F while resting, preventing overcooking.technique160°F removal temp
- ✓Deglaze with exactly 1/4 cup wine per pan because alcohol needs 30-60 seconds at simmer to cook off properly without overpowering the cream sauce.timing30-60 seconds
- ✓Use a 2:1 ratio of heavy cream to chicken broth because higher ratios break when combined with starchy gnocchi water and Parmesan's proteins.ingredient2:1 ratio
- ✓Add Parmesan off heat or at lowest simmer because temperatures above 180°F cause the proteins to seize and create a grainy texture instead of smooth emulsion.technique180°F maximum
- ✓Add spinach in the final 30 seconds since it contains 90% water and longer cooking releases excess moisture that thins your carefully thickened sauce.timing30 seconds
Share this recipe
Prep
13
min
Cook
17
min
Serves
2
people
Level
beginner
Share this recipe
Gnocchi was invented in 1570s Verona as peasant food using leftover potato scraps—now it's Italy's most luxurious comfort dish.
Creamy Chicken & Gnocchi
Indulge in a restaurant-quality delight right at home with our Creamy Chicken & Gnocchi! This dish features tender chicken simmered in a luscious cream sauce, perfectly complemented by pillowy gnocchi and vibrant spinach. With just a few simple ingredients and a touch of love, you'll create a comforting meal that feels like a gourmet experience without breaking the bank!
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- crushed red pepper, fresh parsley, lemon zest (optional)optional
- 3 cloves garlic, minced
- 1 small yellow onion, diced (about 1 cup / 120 g) (240 ml)
- 1 lb potato gnocchi (450 g), shelf-stable or fresh (454 g)
- 2 cups fresh spinach (60 g) (480 ml)
🥩Meat & Seafood(2)
- 1 lb chicken breast (450 g), cut into bite-size pieces (454 g)
- 1 cup chicken broth (240 ml) (240 ml)
🥛Dairy & Eggs(3)
- 1 tbsp butter (14 g)
- 1 cup heavy cream (240 ml) (240 ml)
- ½ cup grated Parmesan (50 g) (120 ml)
🫙Pantry Staples(1)
- 1 tbsp olive oil (15 ml) (15 ml)
🧂Spices & Seasonings(2)
- 1 tsp Italian seasoning (5 ml)
- salt & black pepper
👨🍳 Instructions
- 1
Heat olive oil + butter in a large pan over medium-high (375°F / 190°C). Season chicken with salt and pepper, then cook until golden on all sides, about 5–6 minutes. Remove to a plate.
- 2
In the same pan, add onion and cook until soft, about 3 minutes. Add garlic and cook 30 seconds. Deglaze: pour in white wine or water. Pour in chicken broth + heavy cream, stir in Italian seasoning, and bring to a gentle simmer.
- 3
Drop gnocchi directly into the pan (no boiling needed). Cook 4–5 minutes, stirring occasionally - the sauce will thicken as gnocchi releases starch.
- 4
Stir in Parmesan, then add spinach and let it wilt. Return chicken to the pan and simmer 1–2 minutes. Taste and adjust salt/pepper. Add a pinch of red pepper or lemon zest if you want brightness.
💡 Pro Tips
- ✓Cook chicken to an internal temperature of 165°F but remove at 160°F since carryover cooking will raise it 5°F while resting, preventing overcooking.technique160°F removal temp
- ✓Deglaze with exactly 1/4 cup wine per pan because alcohol needs 30-60 seconds at simmer to cook off properly without overpowering the cream sauce.timing30-60 seconds
- ✓Use a 2:1 ratio of heavy cream to chicken broth because higher ratios break when combined with starchy gnocchi water and Parmesan's proteins.ingredient2:1 ratio
- ✓Add Parmesan off heat or at lowest simmer because temperatures above 180°F cause the proteins to seize and create a grainy texture instead of smooth emulsion.technique180°F maximum
- ✓Add spinach in the final 30 seconds since it contains 90% water and longer cooking releases excess moisture that thins your carefully thickened sauce.timing30 seconds