This Chicken Gnocchi Recipe is creamy, satisfying, and easy enough for a busy weeknight.
Whenever I make gnocchi, it reminds me of one of the worst final exams I had in culinary school in Italy. It was the day before we were dismissed for winter break, and I was eager to finish my practical exam for making homemade gnocchi with a brown butter sage sauce. Now, just a disclosure: I’m absolutely terrible at making gnocchi from scratch. While I’ve been a chef for nearly a decade, gnocchi is definitely still a challenge. By the middle of the exam, my hands were covered with gnocchi dough, and all of them were sticking to the bottom of the pot. After that, I haven’t really thought about making gnocchi again—until I found this delicious recipe for chicken gnocchi.
My favorite part about this recipe is that it utilizes ready-made gnocchi. No need to worry about sticky hands covered in dough and scrubbing burnt dough off the bottom of my pots. The sauce is absolutely delightful. While I don’t normally add heavy cream to my pasta and gnocchi dishes, it’s essential in the recipe if you want to obtain that creamy, luxurious texture and rich, velvety sauce that makes this dish so comforting. The tender chicken breast pairs wonderfully with fluffy gnocchi and spinach. Next time you’re craving a warm and satisfying dinner, make it easy on yourself by picking up a pack of gnocchi and whipping up this fantastic recipe.
What’s the difference between pasta and gnocchi?
While they might be dressed in the same sauces, pasta and gnocchi are two completely different dishes. Gnocchi are soft, chewy dumplings often made from a mixture of mashed potatoes, flour, salt, and egg, whereas pasta is typically made from durum wheat flour and egg yolks or water.
How do I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. They can also be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the fridge. Reheat the dish in a lightly oiled pan over medium heat for about 3-4 minutes or until piping hot. If the sauce seems too thick, try adding a splash of water or chicken broth to loosen it. Alternatively, you can put it in the microwave for about 2-3 minutes until it’s heated through. Be sure to garnish it with freshly grated Parmesan cheese and a sprinkle of minced parsley.
Serving suggestions
This chicken gnocchi recipe would pair perfectly with a Grilled Romaine Salad and Grilled Asparagus. The smoky, charred flavor from the salad and asparagus would perfectly cut through the richness of the creamy sauce. You could also serve it alongside this Arugula Caprese Salad With Lemon-Basil Dressing and some Roasted Broccoli And Carrots.
Chicken Gnocchi Recipe
Ingredients
- 4 boneless, skinless chicken breasts cut into 1-inch cubes
- Salt and pepper to taste
- 1 1/2 tablespoons olive oil
- 1 small yellow onion diced
- 3 garlic cloves minced
- 1 rib celery chopped
- 1/3 cup shredded carrots
- 3 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 16 ounces potato gnocchi
- 1 cup heavy cream
- 1 1/2 cups baby spinach roughly chopped
- Grated Parmesan cheese for garnish (optional)
Instructions
- Season the chicken with salt and pepper. Heat the olive oil in a large pan over medium heat. Add the chicken and cook until it is browned on all sides, about 4-5 minutes. Remove the chicken and set aside.
- In the same pan add the diced onion, minced garlic, chopped celery, and shredded carrots. Sauté until the vegetables soften, about 3-4 minutes.
- Pour in the chicken broth and stir in the dried thyme and oregano. Return the chicken to the pan and let the mixture simmer for 5 minutes. Add the gnocchi and cook until tender, about 3-5 minutes.
- Stir in the heavy cream and baby spinach, cooking for an additional 1-2 minutes until the spinach wilts. Taste and adjust salt and pepper if needed, then serve warm. Garnish with Parmesan if desired.
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