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Creamy Chicken and Gnocchi

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Creamy Chicken and Gnocchi is the ultimate comfort food! With pillowy soft gnocchi soaked in a rich, buttery cream sauce, paired with juicy chicken and earthy spinach, this dish brings together flavors that are warm and satisfying. Plus, it’s incredibly easy to make in under 30 minutes, making it the perfect weeknight meal or special dinner. This creamy, savory recipe will become a family favorite in no time!

  • Author: Tina
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian
  • Diet: Gluten Free

Ingredients

For the Chicken and Gnocchi:

1.25 lbs chicken thighs (about 4 to 5 thighs)

1 Tbsp Italian seasoning

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp pepper

2 Tbsp cooking oil

1 medium yellow onion, diced

2 garlic cloves, minced

2 Tbsp salted butter, divided

1 lb potato gnocchi (dry)

2 cups fresh spinach

1 cup vegetable broth

1/2 cup heavy cream

1/4 cup Parmesan (grated

Instructions

  • Prepare the Chicken:
    Dice the chicken thighs into 2-inch pieces. In a bowl, toss the chicken with Italian seasoning, smoked paprika, salt, and pepper until well coated.

  • Cook the Chicken:
    Heat cooking oil in a large, deep skillet over medium heat. Once hot, add the chicken and cook undisturbed for about 3 minutes, allowing it to brown. Stir and cook the other side for another 3 minutes until cooked through. Remove the chicken and set it aside, leaving the fat in the pan.

  • Cook the Onions and Garlic:
    In the same skillet, add the diced onion and minced garlic. Sauté for 2 minutes until the onions are softened and the garlic is fragrant.

  • Brown the Gnocchi:
    Add the gnocchi and 1 tablespoon of butter to the skillet. Cook for about 2 minutes until the gnocchi begins to brown.

  • Add Spinach and Broth:
    Add the spinach and vegetable broth to the skillet. Cover the pan and let it cook for 1-2 minutes, until the spinach wilts and the gnocchi begins to hydrate.

  • Make the Cream Sauce:
    Add the remaining butter and heavy cream to the skillet, stirring until the butter melts and the cream is heated through but not boiling.

  • Finish the Sauce:
    Remove the skillet from heat and stir in the grated Parmesan until the sauce becomes smooth and velvety.

  • Combine Chicken and Gnocchi:
    Return the cooked chicken to the skillet and mix gently into the gnocchi and cream sauce.

  • Serve:
    If desired, garnish with fresh parsley before serving

Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

  • Reheating: To reheat, warm the dish in a skillet over medium heat, adding a little broth or cream to restore the creamy consistency. You can also microwave it, but be sure to stir occasionally to ensure even heating.

  • Variations:

    • Chicken Substitute: You can swap chicken thighs for chicken breasts or Italian sausage. Be careful not to overcook the chicken breasts to keep them juicy.

    • Dairy-Free Option: Substitute the heavy cream with full-fat coconut cream and the butter with vegan butter for a dairy-free version. For the cheese, you can use nutritional yeast, although the sauce will be a bit looser.

    • Vegetarian Option: If you want to make this dish vegetarian, replace the chicken with sautéed mushrooms or tofu for a meaty texture without the meat

Find it online: https://cheftinaskitchen.com/creamy-chicken-and-gnocchi/