Soft, pillowy gnocchi, swimming in a luscious sauce packed with sun-dried tomatoes, spinach and chicken thighs make this creamy chicken gnocchi a cosy weeknight favourite. Plus, it’s made in one pan, takes just 25 minutes AND there’s no need to boil the gnocchi first – just throw it right in with the sauce.
There really is nothing better than an easy, packed-with-flavour meal you can make in one pan. Not only does it mean less washing up, but cooking this way gives all the ingredients time to really meld and get to know each other, which gives you even MORE flavour.
This gnocchi dish is similar in flavour to Tuscan chicken or ‘Marry Me’ chicken – with chicken, sundried tomatoes, garlic and thyme in a creamy sauce – so if you love those flavours, you’re going to love this too. It’s as simple as cooking your chicken, then adding everything else into the pan and simmering until the gnocchi is cooked and the creamy sauce has thickened up. A perfect cosy weeknight meal.
Lots of gnocchi recipes call for you to boil the gnocchi separately before adding them to the sauce, but I’ve found that’s really unnecessary in a recipe like this where there’s a lot of sauce. The gnocchi will cook perfectly in the sauce itself, saving you time and washing up.
Why you’ll love this recipe
- Quick and easy – it takes just 25 minutes from start to finish.
- Made in one pot, so less washing up for you.
- PACKED with gorgeous flavour the whole family will love.
Nothing fancy here – you’ll be able to find everything at a regular grocery store.
- Chicken thighs. I prefer thighs here because they have more flavour than breasts, and are less prone to drying out in the pan. But you can absolutely use chicken breasts if you like. Always use free-range for the best quality, and I’m using skinless here.
- Gnocchi. I’m using shelf-stable gnocchi here (which you can find with the pasta at the store), but fresh gnocchi will also work.
- Sun-dried tomatoes. Level up the flavour of the gnocchi even more by using the oil from your jar instead of olive oil to cook your chicken and garlic, or use sun-dried tomato pesto.
- Chicken stock. Use vegetable stock if you prefer or if that’s what you have.
- Sour cream. Low-fat sour cream works too, as does heavy (double) cream, crème fraîche, mascarpone or cream cheese. Don’t use Greek yogurt here – the heat will curdle the yogurt and you’ll end up with a grainy sauce.
- Fish sauce. This is probably my most used ingredient. It brings a deep, savoury flavour that you can’t get with just salt, so I really recommend including it here. I promise it doesn’t taste fishy in this recipe!
How to make it
Toss your chicken with a little salt, then cook in olive oil until golden on both sides. Remove from the pan, but keep that lovely chicken fat in there for the flavour.
Add your sundried tomatoes, then sour cream, fish sauce and chicken stock. Add the gnocchi, stir so it’s submerged in the sauce then cover the pan and let it cook for about 5 minutes, until the gnocchi is almost cooked through.
PRO TIP: If your pan doesn’t have a lid, use a large dinner plate, or a wooden board, or use aluminium foil.
Remove the lid from your pan and stir the gnocchi. Add the chicken back into the pan, along with the spinach. Stir to mix them through the sauce, then add the parmesan, lemon juice and basil. Stir again, then you’re ready to serve. Scatter extra parmesan and basil on top, then dig in.
Got a question?
It’s best enjoyed right after cooking – storing and reheating gnocchi is tricky and changes the texture (they’ll become a bit bloated as they continue to absorb the sauce) – but you can definitely refrigerate and reheat any leftovers. It will keep for 3 days in the fridge and is easy to reheat in the microwave or on the stovetop. Heat in 30-second intervals in the microwave, and reheat over medium heat for a few minutes in a pot on the stove. I like to add a little water when I’m reheating it, just to loosen the sauce up.
Mushrooms are a great addition here. Slice about 200g/8oz thinly and cook them for a few minutes until soft, after you’ve cooked the chicken. Remove them from the pan and add them back into the sauce when you add the spinach. You could also add a dollop of basil pesto, or sun-dried tomato pesto, add some jarred artichoke hearts, roasted red peppers or olives.
Like this recipe? Here are more easy one pan ideas
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print