One-Pan Chicken Gnocchi with Spinach
This creamy and comforting one-pan chicken gnocchi with spinach is a quick weeknight dinner that comes together in under 30 minutes. Soft potato gnocchi, tender chicken, and fresh spinach are coated in a rich garlic cream sauce no need to boil the gnocchi separately!
Ingredients
- 1 lb 450 g potato gnocchi
- 2 chicken breasts cut into bite-sized cubes
- 2 tbsp olive oil or butter
- 3 garlic cloves minced
- 1 cup 240 ml chicken broth
- 1 cup 240 ml heavy cream
- ½ cup 50 g grated Parmesan cheese
- 2 cups fresh spinach
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Optional: red pepper flakes for a little heat
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt, pepper, and Italian seasoning. Cook until golden and cooked through, about 6–7 minutes. Remove and set aside.
- In the same pan, add garlic and cook for 30 seconds until fragrant.
- Stir in chicken broth and heavy cream. Bring to a gentle simmer.
- Add gnocchi directly to the sauce (no need to boil separately). Cover and cook for 5–7 minutes, stirring occasionally, until gnocchi is tender.
- Stir in Parmesan cheese until melted and creamy.
- Add spinach and cooked chicken back to the pan. Toss until spinach wilts and everything is coated in the sauce.
- Taste and adjust seasoning. Serve warm with extra Parmesan on top.
Notes
- For extra flavor, add a splash of white wine with the garlic.
- You can swap spinach for kale or arugula.
- Light cream or half-and-half can be used for a lighter version.
- Store leftovers in the fridge for up to 3 days.