Ever have one of those days where you just need a big, comforting bowl of something good, but you don’t have the energy for a big kitchen production? You’re going to love this recipe for Creamy Chicken Gnocchi. It’s the ultimate cozy, feel-good meal that comes together in one pot with minimal fuss. The chicken is juicy, the gnocchi is wonderfully soft, and that creamy sauce? Pure comfort in a spoon. It’s the kind of meal that feels like a warm hug and is perfect for a busy weeknight or even a fuss-free New Years Eve food spread. A truly easy comfort food that delivers on flavor every single time.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces: for juicy, tender bites of protein.
- 1 tsp kosher salt, plus more to taste: to season the chicken and sauce.
- 1/2 tsp black pepper: for a little classic spice.
- 1 tsp Italian seasoning: brings that herby, aromatic flavor we all love.
- 2 tbsp olive oil: for sautéing our chicken and veggies.
- 3 tbsp butter: creates a rich base for our creamy sauce.
- 1 small yellow onion, finely diced: adds a sweet, savory foundation.
- 3 cloves garlic, minced: for that essential, fragrant punch.
- 3 tbsp all-purpose flour: the key to thickening our sauce perfectly.
- 2 cups chicken broth: forms the liquid base of our sauce.
- 1 cup whole milk: adds richness and creaminess. Half-and-half works great too!
- 1 (16 oz) package shelf-stable potato gnocchi: the soft, pillowy star of the show.
- 2 cups fresh spinach: adds a pop of color and a bit of green.
- 1/2 cup grated Parmesan cheese, plus more for serving: gives the sauce a salty, nutty depth.
Step-by-Step Method
- Season the diced chicken pieces with the salt, pepper, and Italian seasoning, tossing to coat evenly.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until cooked through and golden brown. Remove the chicken from the pot and set it aside on a plate.
- Reduce the heat to medium. Add the butter to the same pot. Once melted, add the diced onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Sprinkle the flour over the onions and garlic. Whisk constantly for about 1 minute to cook out the raw flour taste.
- Slowly pour in the chicken broth while whisking continuously to avoid any lumps. Then, whisk in the milk. Bring the sauce to a gentle simmer, and it will begin to thicken.
- Stir in the entire package of gnocchi. Reduce the heat to medium-low, cover the pot, and let it simmer for 5 minutes. The gnocchi will float to the top when they are done.
- Uncover the pot and stir in the fresh spinach and cooked chicken. Cook for another 2-3 minutes, just until the spinach has wilted.
- Remove the pot from the heat. Stir in the grated Parmesan cheese until it’s melted and the sauce is gloriously creamy. Taste and adjust seasoning with more salt and pepper if needed.
- Serve immediately, garnished with extra Parmesan cheese. So good.
What Is Creamy Chicken Gnocchi?
If you’re new to the world of gnocchi dishes, you’re in for a treat. Gnocchi are these delightful little Italian dumplings, most commonly made from potato. They have a soft, pillowy texture that’s just irresistible. This dish takes those wonderful gnocchi and simmers them right in a luxurious, creamy sauce with tender chunks of juicy chicken and fresh spinach. It’s not quite a stew and not quite a pasta dish—it’s its own perfect category of cozy. It’s the kind of recipe that feels a little fancy but is honestly so approachable and simple to make. The ultimate one pot wonder.
Serving Ideas & Pairings
This creamy chicken gnocchi is a complete meal all on its own, but I love starting a meal with a simple green salad with a bright vinaigrette to cut through the richness. A classic Caesar salad or just some mixed greens with lemon juice and olive oil works perfectly. For a little something on the side, a crusty piece of garlic bread is non-negotiable for soaking up every last bit of that delicious creamy sauce. And if you’re serving a crowd for a holiday like New Year’s Eve, it pairs beautifully with simpler sides like roasted asparagus or green beans almondine.
Creamy Sauce Notes
The secret to a lump-free, perfectly velvety sauce is all in the technique. You want to make sure your flour and butter mixture (that’s your roux) gets cooked for a full minute to lose its raw flavor. And when you add your liquids, do it slowly while whisking constantly. This ensures everything incorporates smoothly. If your sauce seems a little too thick after adding the cheese, just splash in a tablespoon or two of extra broth or milk until it’s exactly how you like it. Honestly, if you’re out of milk, half-and-half will make it even richer, and even 2% milk will work in a pinch.
Variations & Substitutions
- Gluten-Free: Use a 1:1 gluten-free flour blend for the roux and ensure your gnocchi are a certified gluten-free brand.
- Vegetarian: Skip the chicken and use vegetable broth. Add in sautéed mushrooms and maybe some cannellini beans for protein.
- Dairy-Free: Use vegan butter, your favorite unsweetened non-dairy milk, and a dairy-free Parmesan alternative. The sauce will be a bit thinner but still tasty.
- Extra Veggies: Feel free to add in sun-dried tomatoes, sliced mushrooms, or peas along with the spinach.
- Herb Swap: Fresh herbs like thyme or rosemary would be lovely stirred in at the end with the spinach.
Make-Ahead & Freezer Tips
You can absolutely get a head start on this cozy dish. Chop your chicken and veggies and mix the dry seasonings up to a day ahead, storing them separately in the fridge. The entire dish can be made, cooled completely, and frozen for up to 3 months. Pour it into a freezer-safe container. Thaw overnight in the refrigerator before reheating. The gnocchi may soften a bit more after freezing, but it will still be delicious.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheating is best done on the stovetop over low heat, adding a small splash of broth or milk to loosen the sauce up as it will thicken when cold. You can also reheat it in the microwave in 30-second intervals, stirring between each one. I don’t recommend refreezing previously frozen gnocchi.
Doneness Test
The most important doneness test is for the chicken. Before you remove it from the pot, ensure it’s cooked to an internal temperature of 165°F using an instant-read thermometer. The gnocchi are done when they float to the top of the sauce, which usually takes about 5 minutes of simmering. They should be tender but not mushy.
FAQs
- Can I use frozen gnocchi? You sure can! There’s no need to thaw it first. Just add it directly to the sauce from frozen and simmer until tender, which might take a minute or two longer.
- My sauce is too thin. How can I thicken it? If your sauce hasn’t thickened to your liking, let it simmer uncovered for a few more minutes. You can also make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water and stirring it into the simmering sauce.
- What other proteins can I use? This recipe is very flexible. Diced turkey, shrimp, or even Italian sausage (swap the olive oil for a minute to brown it first) would all be fantastic in this creamy chicken gnocchi.