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One Pan Creamy Chicken Gnocchi

Sep 1, 2023 | 0 comments

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.

Creamy chicken gnocchi on a pink plate with another plate in the background, with a gold spoon inside.

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.

Ingredients

Nothing fancy here – you’ll be able to find everything at a regular grocery store.

Ingredients for creamy chicken gnocchi laid out on a grey marble background and labelled.
  • 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?

How long will the gnocchi keep?

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.

Could I add anything else to the gnocchi?

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.

What can I serve with the gnocchi?

I find this to be a meal in itself, but you could definitely serve it with some fresh bread to mop up the lovely sauce. Try my no-knead focaccia, no-knead rosemary parmesan bread or no yeast garlic butter dinner rolls.

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.

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Close up of creamy chicken gnocchi on a small pink plate with another plate in the background.

One Pan Creamy Chicken Gnocchi


  • Author: Kate Alexandra
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Low Salt

Description

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.


Ingredients

Scale
  • 250g (1/2 lb) skinless, boneless, free-range chicken thighs, diced
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 4 garlic cloves, crushed
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried thyme
  • ½ cup sundried tomatoes, chopped
  • 1/2 cup sour cream (or use heavy/double cream, crème fraîche, mascarpone or cream cheese)
  • 1 cup chicken stock
  • 1 teaspoon fish sauce
  • 500g/1lb gnocchi
  • 2 handfuls of spinach leaves
  • ½ cup grated parmesan cheese, plus more to serve
  • 1 tablespoon lemon juice
  • A handful of basil leaves
  • Black pepper

Instructions

  1. Cook the chicken. Toss the diced chicken thighs with ½ teaspoon of salt. Set a high-sided skillet or pan over medium-high heat and add 1 tablespoon of olive oil. Add the chicken and spread it out onto an even layer. Leave it along for about 4 minutes, until it’s lovely and golden, then turn it over to brown the other side for another couple of minutes. Turn the heat off, then remove the chicken from the pan and pop onto a plate covered with aluminium foil.
  2. Add the gnocchi. Keep all that lovely chicken fat in the pan (this gives the dish incredible flavour!), but scoop out any burnt bits. Then add crushed garlic, red pepper flakes, dried thyme and ½ teaspoon of salt. Cook, stirring, for just a minute, then add the sun-dried tomatoes. Stir and cook for another minute, just to let the flavours get to know each other, then add 1/2 cup of sour cream, 1 cup of chicken stock and 1 teaspoon of fish sauce. Mix to combine all the ingredients into a cohesive sauce, then add the gnocchi and stir to coat it in the sauce. Pop the lid on your pan and let it cook for about 5 minutes until the gnocchi is cooked through.
  3. Finish the sauce. Lift the lid off your pan and stir the gnocchi. The gnocchi itself should be looking more plump but the sauce will still be quite watery at this point. Add the chicken back into the pan, along with the spinach. Stir them through the sauce – the spinach will wilt into the sauce. Add the grated parmesan and stir again, then reduce the heat to low and let the sauce simmer for a couple of minutes to thicken up. Finish by adding 1 tablespoon of lemon juice and half the basil leaves, then you’re ready to serve. Divide between plates, top with the extra grated parmesan and the rest of the basil.

Notes

STORAGE INSTRUCTIONS: The gnocchi is best served right away, but you can refrigerate leftovers for 3 days. Reheat in the microwave, at 30-second intervals, or gently in a pan on the stove top for a few minutes. Add a splash of water when you reheat, just to loosen the sauce up.

INGREDIENT NOTES: Fish sauce adds a beautiful, deep savoury flavour you won’t get from salt alone so I really recommend using it here, I promise it doesn’t taste fishy at all. I’m using shelf-stable gnocchi, but fresh will also work. 

SUBSTITUTIONS: Swap chicken thighs for chicken breast if you like, and use vegetable stock instead of chicken. You could use shredded kale or arugula (rocket) instead of spinach. 

SERVING SUGGESTIONS: This gnocchi really is a meal in itself, but you can add some extras if you like. Fresh bread like my no-knead focaccia or rosemary parmesan bread is great to mop up the sauce, or keep things fresh with a simple salad. I love an arugula (rocket) salad – just pile it up on a plate, drizzle with a little balsamic vinegar and parmesan shavings. 

  • Prep Time: 5
  • Cook Time: 20
  • Category: pasta
  • Method: stove top
  • Cuisine: american

Nutrition

  • Serving Size: 1 bowl

Keywords: tuscan gnocchi, marry me gnocchi

Welcome!

I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.

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