Creamy chicken gnocchi is an easy one pot; ready in half an hour, with tender chicken and pillowy soft gnocchi cooked in a richly flavoured creamy tomato sauce, ideal for a mid week supper!
Creamy chicken gnocchi
After a busy day we all want is a delicious, but also easy and speedy meal.
I think that this creamy chicken gnocchi ticks all the boxes – it is all made in one pan, takes less than half a hour, is adaptable, uses everyday ingredients and can be eaten with a fork from a bowl whilst you enjoy the latest boxset!
See also
- Slow cooker chicken gnocchi soup is easy, warming and comforting
- If you love this try my original version – creamy salmon gnocchi
- Pan fried gnocchi are crispy and the perfect alternative to potatoes
I love gnocchi – they are so adaptable so I always keep a packet (or two) in the cupboard. They make a fantastic alternative to pasta and cook in a fraction of the time.
You can also add gnocchi to soups, casseroles and stews where they absorb both liquid and flavour, turning into little soft dumplings, or you can roast, fry or air fry them to crispy perfection!
Why make creamy chicken gnocchi
- A true one pot – ready in 30 minutes
- Everyday ingredients – all the fresh ingredients can be bought in a small grocery store
- Adaptable! Add more or less of the ingredients and adjust the flavour to your taste
- Simple enough for everyday – but also good enough to scale up for a dinner party!
Creamy chicken gnocchi ingredients
- Chicken – Thighs are always my first choice when making a dish with small pieces of chicken. They have more flavour and more fat, so they will not dry out when cooking. They are also cheaper than chicken breast.
This recipe uses filleted thighs. You can either buy them ready-prepared, or remove the skin and bone yourself. Pop both into a bag the freezer for the next time you make chicken stock.
I’ve also made this dish with chicken breast and it really is so much better made with thighs.
- Potato Gnocchi – a brilliant store cupboard staple. You can buy fresh or ambient gnocchi. I keep a couple of packets of ambient in the cupboard at all times. Not all brands are the same and I find some are far better than others. Currently my preferred brand (in the UK) is Garofalo, which I buy when it is on offer.
Helen’s Pro Tip
Packet gnocchi freeze brilliantly. This recipe uses half a regular sized bag. Seal the bag, or transfer to an airtight tub and freeze for up to 3 months. Cook from frozen.
- Cream – double (heavy) cream
- Stock – regular chicken (or vegetable) stock from a cube
- Spinach – a few generous handfuls. It always looks a lot, but once cooked it shrinks to a fraction of its original volume
- Herbs and spices – I used oregano and thyme leaves and a pinch of chili flake. You could also use my pizza seasoning
- Garlic – peeled and chopped
- Tomato puree / paste – I buy it in a tube as it keeps for weeks in the fridge once opened. Sun dried tomato puree would be delicious
- Grana Padano / Parmesan – or any hard Italian cheese
How to make creamy chicken gnocchi – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Cut the chicken into bite sized pieces and then fry in a splash of oil (I usually use a little extra virgin (unrefined) olive oil).
Get It Right! Helen’s Expert Tip
The size of your pan will make a difference to the outcome of the recipe. A 9″ / 23cm lidded frying pan is my go to for a one pot for two. A much larger pan will mean that everything will cook faster, and the sauce will dry out, a smaller pan will be too full, tricky to stir, and the sauce won’t reduce enough. However you don’t need the exact sized pan – between 8.5-10″ / 22-25 cm will do.
You want a pan that is fairly heavy, and non stick. I love a glass lid as you can see how everything is cooking without having to remove it. My pan is an everyday standard one from IKEA, which is both super affordable and replaceable.
Once the chicken is no longer pink add the garlic, herbs and chilli flake and cook for another two minutes, stirring all the time.
Step Two – Add the stock and the gnocchi. Put the lid on, bring to a gentle simmer and let it bubble away for 5 minutes.
If you are using frozen leftover gnocchi, give them an extra minute or two cooking time.
Step Three – Add the cream, tomato puree and two thirds of the cheese. Stir everything together, replace the lid and let everything gently simmer for another couple of minutes.
The sauce looks far too runny at this stage – do not worry it will all thicken up.
Step Four – Now add the spinach leaves, removing any bulkier stems. Just place them on top of the sauce, there no need to stir it in at this stage. Cover and let everything gently simmer for another two minutes until the spinach wilts.
If you want to repeat the process with more spinach, you will be surprised at how much you can add, as it wilts to almost nothing.
Step Five – Stir in the wilted spinach, add salt and pepper to season, and sprinkle the remainder of the cheese over the top.
Serving suggestion
Serve immediately – a few basil leaves make a good garnish if you have them. I’ll often serve this with some extra vegetables or a salad.
Variations
I love an adaption or two when I am cooking. Try some of these variations in this recipe.
- Use cooked florets of Tenderstem broccoli in place of the spinach.
- Add some chilli sauce with the cream and tomato to spice it up.
- Use half stock and half white wine for a restaurant-quality dish.
- Add a couple of teaspoons of capers.
- Swap tomato puree for sundried tomato paste. Or add some pieces of sundried tomatoes towards the end of cooking.
- Add some bacon. Cut into small pieces, and cook at the beginning with the chicken.
- Add some sliced mushrooms. Slice and cook before the chicken, then set aside. Add with the spinach at the end of cooking.
Storage
This recipe makes two generous portions. If you are cooking for one, or have smaller appetites, here is how to store leftovers for another meal, and cut down on food waste.
Fridge – This recipe makes two very generous portions. It is best eaten hot and fresh from the pan. But we usually have enough leftovers for lunch for one.
Pack leftovers into plastic boxes and keep in the fridge for up to three days. Reheat gently (to prevent the sauce from splitting) either in a pan on the stove top, or in the microwave. Add a little liquid to loosen if needed.
Freezer – Cooked gnocchi in a sauce really doesn’t freeze well. Don’t bother!
Hints and tips
- Your pan can make a difference to the final result. Use a good heavy pan (9″ / 24cm ish) with a lid that fits for best results. I like a glass lid so I can see what is going on.
- Don’t be scared of adding plenty of spinach. It looks a lot but it disappears into the sauce quite quickly. I find it’s quicker and easier to add a handful at a time and let the first batch wilt before adding more.
FAQs
Ideally yes, and parmesan or something similar like Grana Padano work really well. However, any cheese is better than no cheese, a good fully flavoured cheddar would also work.
You can freeze uncooked gnocchi, and it is something I do all the time.
I don’t like to freeze cooked gnocchi, especially not gnocchi in a sauce as the texture can spoil.
Actually, at 700 calories this dish is not that heavy for a main meal but if you want to, you can use a little less cream and cut down on the gnocchi, adding more green vegetables.
You can, yes, but I prefer to use thigh. I think the flavour and texture is better, and thighs are cheaper than breast too. But if chicken breast is what you have, then use that!
Absolutely, yes. I find it quick and easy to make on the stovetop, but it can be cooked in the oven. Fry the chicken on the stovetop as usual, but do the rest of the cooking in a medium oven, with a lid on the pan.
You could use some Tenderstem broccoli. I would cook and serve other greens, such as cavolo nero, chard or kale separately, though. The bitterness of these leaves will make the whole dish bitter if cooked in the sauce.
More chicken one pots
If you love chicken all of these are perfect for quick and fuss free mid week meal.
- Simple baked Italian chicken is fresh tasting, moist, juicy and full of flavour,
- Delicious smoky, intense chicken chorizo pasta in a creamy tomato and vegetable sauce is another fantastic one pot!
- Peanut butter chicken is a delicious protein-packed mid week supper that is cooked on the stovetop in one pan.
- My deliciously easy Greek chicken recipe is full of lively sunshine flavours from olives, feta, tomatoes, lemon and herbs.
- My sweet and sour chicken recipe is a quick and easy supper which can also be made with leftovers from your weekend roast.
Creamy Chicken Gnocchi
Ingredients
- 2 tsp olive oil (1)
- 200 g (8 oz) chicken thighs (2)
- 2 clove garlic
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp chilli flake
- 200 ml (0.85 cups) chicken stock (3)
- 250 g (1 cups) gnocchi (4)
- 60 ml (¼ cups) double cream
- 2 tbsp tomato puree / paste
- 20 g (½ cups) Grana Padano / Parmesan (5)
- 1 handful spinach leaves
Instructions
- Cook the chicken – Cut the chicken into bite sized pieces. Add the oil to a lidded 9 inch / 24 cm pan and fry the chicken for a few minutes until it is no longer pink. While the chicken is cooking peel and chop the garlic.200 g chicken thighs, 2 tsp olive oil
- Add the flavourings – add the chopped garlic, herbs and chilli flake and cook for another two minutes, stirring all the time until fragrant.2 clove garlic, ½ tsp dried oregano, ½ tsp chilli flake, ½ tsp dried thyme
- Add and cook the gnocchi – Add the stock and the gnocchi. Put the lid on, bring to a gentle simmer and let it bubble away for 5 minutes.If you are using frozen leftover gnocchi, give them an extra minute or two cooking time.200 ml chicken stock, 250 g gnocchi
- Make the sauce – Add the cream, tomato puree and two thirds of the cheese. Stir everything together, replace the lid and let everything gently simmer for another couple of minutes.The sauce probably looks too runny at this stage – do not worry it will all thicken up.60 ml double cream, 2 tbsp tomato puree / paste, 20 g Grana Padano / Parmesan
- Add the spinach – Now add the spinach leaves, removing any bulkier stems, just place them on top of the sauce, there is no need to stir them in at this stage. Cover and let everything gently simmer for another two minutes until the spinach wilts.If you want, repeat the process with more spinach, you will be surprised at how much you can add, as it wilts to almost nothing.1 handful spinach leaves
- Season & Serve – stir in the spinach, season to taste, sprinkle over the remains of the Parmesan.
Notes
- Oil – I prefer a light but unrefined olive oil – but any neutral oil is suitable.
- Chicken – Thighs work far better than breast in this recipe. They are juicer, have more flavour and are cheaper.
- Stock – regular stock from a stock cube chicken or vegetable
- Gnocchi – Potato gnocchi – the type that is like baby dumplings
- Cheese – finely grated Italian hard cheese – Grana Padano or Parmesan type is perfect
- Use cooked florets of Tenderstem broccoli in place of the spinach.
- Add some chilli sauce with the cream and tomato to spice it up.
- Use half stock and half white wine for a restaurant-quality dish.
- Add a couple of teaspoons of capers.
- Swap tomato puree for sundried tomato paste. Or add some pieces of sundried tomatoes towards the end of cooking.
- Add some bacon. Cut into small pieces, and cook at the beginning with the chicken.
- Add some sliced mushrooms. Slice and cook before the chicken, then set aside. Add with the spinach at the end of cooking.
Hints and tips
- Choose a good heavy pan with a lid that fits for best results.
- Don’t be scared of adding plenty of spinach. It looks a lot but it disappears into the sauce quite quickly. I find it’s quicker and easier to add a handful at a time and let the first batch wilt before adding more.
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