Gnocchi literally means 'little lumps' in Italian—these potato dumplings were originally made from leftover bread, not potatoes.
Creamy Chicken & Gnocchi
Indulge in a restaurant-quality delight with our Creamy Chicken & Gnocchi! This dish features tender chicken simmered in a luscious garlic-infused cream sauce, perfectly complemented by pillowy gnocchi that soak up all the flavors. Elevate your dinner game and impress your guests with this comforting, gourmet creation that’s easy enough for any night of the week!
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
- 1 lb potato gnocchi (454 g)
- 2 cups fresh spinach (480 ml)
🥩Meat & Seafood(2)
- 1 lb chicken breast, cut into bite-size pieces (454 g)
- 1 cup chicken broth (240 ml)
🥛Dairy & Eggs(3)
- 1 tbsp butter (14 g)
- 1 cup heavy cream (240 ml)
- ½ cup grated Parmesan (120 ml)
🫙Pantry Staples(1)
- 1 tbsp olive oil (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 exactly 165°F internal temperature, then let it rest 3-4 minutes before slicing to prevent moisture loss when added back to the creamy sauce.timing165°F, 3-4 minutes
- ✓Don't pre-boil the gnocchi because cooking them directly in the cream sauce allows them to release 15-20% more starch, naturally thickening the sauce without flour or cornstarch.technique15-20% more starch
- ✓Keep your cream sauce at 180-185°F (gentle simmer) because higher temperatures will cause the dairy proteins to curdle and break the emulsion.technique180-185°F
- ✓Add Parmesan cheese off heat or at very low temperature since its proteins coagulate at 160°F, creating a grainy texture instead of smooth melting.timing160°F coagulation point
- ✓Use a 2:1 ratio of heavy cream to chicken broth for optimal sauce consistency that coats the gnocchi without being too thick or thin.ingredient2:1 ratio
Share this recipe
Prep
13
min
Cook
17
min
Serves
2
people
Level
beginner
Share this recipe
Gnocchi literally means 'little lumps' in Italian—these potato dumplings were originally made from leftover bread, not potatoes.
Creamy Chicken & Gnocchi
Indulge in a restaurant-quality delight with our Creamy Chicken & Gnocchi! This dish features tender chicken simmered in a luscious garlic-infused cream sauce, perfectly complemented by pillowy gnocchi that soak up all the flavors. Elevate your dinner game and impress your guests with this comforting, gourmet creation that’s easy enough for any night of the week!
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- crushed red pepper, fresh parsley, lemon zest (optional)optional
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 lb potato gnocchi (454 g)
- 2 cups fresh spinach (480 ml)
🥩Meat & Seafood(2)
- 1 lb chicken breast, cut into bite-size pieces (454 g)
- 1 cup chicken broth (240 ml)
🥛Dairy & Eggs(3)
- 1 tbsp butter (14 g)
- 1 cup heavy cream (240 ml)
- ½ cup grated Parmesan (120 ml)
🫙Pantry Staples(1)
- 1 tbsp olive oil (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 exactly 165°F internal temperature, then let it rest 3-4 minutes before slicing to prevent moisture loss when added back to the creamy sauce.timing165°F, 3-4 minutes
- ✓Don't pre-boil the gnocchi because cooking them directly in the cream sauce allows them to release 15-20% more starch, naturally thickening the sauce without flour or cornstarch.technique15-20% more starch
- ✓Keep your cream sauce at 180-185°F (gentle simmer) because higher temperatures will cause the dairy proteins to curdle and break the emulsion.technique180-185°F
- ✓Add Parmesan cheese off heat or at very low temperature since its proteins coagulate at 160°F, creating a grainy texture instead of smooth melting.timing160°F coagulation point
- ✓Use a 2:1 ratio of heavy cream to chicken broth for optimal sauce consistency that coats the gnocchi without being too thick or thin.ingredient2:1 ratio