Looking for a creamy, warm and comforting meal? Look no further! This creamy chicken and gnocchi is made in one pot, filled with juicy chicken, pillowy gnocchi and bright sun-dried tomatoes. It is so easy to make and SO delicious!
It is no secret I love me some gnocchi. My sheet pan gnocchi recipes are some of the most popular on this here food blog, and are on constant rotation in my kitchen.
And now this one!
This one pan creamy gnocchi recipe is the perfect meal when you want something quick, but also warm and super comforting.
What you'll need
Gnocchi: I always use the shelf-stable packed gnocchi you find in the pasta aisle. I haven't tried this with fresh or homemade gnocchi yet!
Shallot/Garlic: Aromatics for flavor.
Chicken: I like to cut up one boneless, skinless chicken thigh for this recipe. Chicken breast will work as well.
Chicken stock: To add even more flavor. If you don't have any stock on hand, you can use water. Just add a little more salt and maybe a few dried herbs to infuse some flavor in there!
White wine: This dish is delicious with a glass of white wine so I thought why not add some in?! You can just use a little more stock if you don't like cooking with wine though.
Heavy cream: To make this dish extra creamy!
Parmesan: Because of course we need a little cheese in here.
Baby spinach: I like a little freshness in my pasta, plus the green is a nice pop of color in what is a mostly beige dish (whoops).
Sun-dried tomatoes: These are optional, but I think it adds the most delicious pop of flavor. I sometimes like to drizzle a little oil from the jar over the top as well.
How to make this creamy chicken and gnocchi
- Start with the chicken. Cook it in a little oil until it's nice and seared, then set aside. It's okay if the chicken doesn't fully cook at this point.
- Cook your aromatics. Add shallots and onions and saute until soft. Deglaze with wine and then add stock and bring to a boil.
- Cook gnocchi. Add pasta and chicken to boiling stock and let simmer uncovered until everything is cooked through.
- Make it creamy. Stir in heavy cream and parmesan cheese.
- Finish it off. Add baby spinach and sun-dried tomatoes (if using) and give it all a final stir. Serve immediately!
Storing leftover gnocchi
This dish was specifically developed as one serving, but if it is too much for you OR you want to make this ahead of time you can store it in the fridge for a few days and then reheat over low heat (or in the microwave!).
Any shelf stable gnocchi will last in the fridge for a couple of weeks, or you can freeze the package (in a closed container or bag) for 3 months. If you're looking for another roast gnocchi recipe, try this roasted gnocchi with lemon garlic brown butter (scale down, if needed) or this sheet pan gnocchi and peppers.
One pan creamy chicken and gnocchi for one
- Total Time: 25 minutes
- Yield: 1 1x
Description
Looking for a creamy, warm and comforting meal? Look no further! This creamy chicken and gnocchi is made in one pot, filled with juicy chicken, pillowy gnocchi and bright sun-dried tomatoes. It is so easy to make and SO delicious!
Ingredients
- 2 teaspoons olive oil, divided
- 1 boneless, skinless chicken thigh (~185 grams), cut into 1-inch chunks
- 1 small shallot, diced
- 3 garlic cloves, minced or grated
- 2 tablespoons white wine
- ¾ - 1 cup chicken stock
- ¾ cup (130 grams) packaged gnocchi
- 1 tablespoon heavy cream
- 1 tablespoon grated parmesan cheese + more for serving
- 1 cup baby spinach
- 2 sun-dried tomatoes (optional)
Instructions
- Heat 1 teaspoon olive oil over medium heat in an 8-inch saute/frying pan.
- Once oil is hot, add 1 diced chicken thigh with ¼ teaspoon each salt and pepper. Cook for 5 minutes, until chicken is lightly seared. Remove chicken from pan and set aside (it's okay if chicken is not fully cooked).
- Add remaining 1 teaspoon oil to pan along with 1 small diced shallot and saute for a few minutes, until softened and light brown. Add 3 minced garlic cloves and cook for another minute.
- Add 2 tablespoons white wine (or you can replace with chicken stock) and use the liquid to scrape up any brown bits on the pan left from the chicken and aromatics. Let wine almost fully cook off and then add ¾ cup chicken stock. Increase heat to high and bring to a boil.
- Once boiling, add ¾ cup packaged gnocchi, ¼ teaspoon salt and chicken to the pan. Bring back to a boil and reduce to medium heat. Let cook, uncovered, for 10 minutes. If all the liquid evaporates before gnocchi is fully cooked, add up to an additional ¼ cup stock.
- Once pasta is fully cooked add 1 tablespoon heavy cream and 1 tablespoon grated parmesan cheese. Stir to combine.
- Turn off heat and add 1 cup chopped baby spinach and 2 chopped sun-dried tomatoes. Stir to combine, until spinach is wilted.
- Serve with more parmesan cheese and a drizzle of the sun-dried tomato oil, if desired.
- Enjoy!
Notes
- If you don't like cooking with wine you can just use a little extra chicken stock. And if you don't have any stock on hand, you can use water! Just add a little extra garlic, salt and any dried herbs you have to amp up the flavor a bit.
- This recipe will use about a third of a package of gnocchi. You can store the rest in an airtight container or abg in the fridge for a few weeks or the freezer for a few months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Comments
No Comments