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 8oz/200g 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 , wild garlic pesto or sun-dried tomato pesto , or 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 .

One Pan Creamy 'Marry Me' Chicken Gnocchi

Name: One Pan Creamy 'Marry Me' Chicken Gnocchi
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: american
Ingredients: 1/2lb (250g) 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; 1lb/500g gnocchi; 2 big handfuls of spinach leaves; ½ cup grated parmesan cheese, plus more to serve; 1 tablespoon lemon juice; A handful of basil leaves; Black pepper

Description

Soft, pillowy gnocchi, swimming in a luscious sauce packed with sun-dried tomatoes, spinach and juicy chicken thighs make this creamy ‘Marry Me’ chicken gnocchi a cozy weeknight favorite. 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

Units Scale

1/2lb (250g) 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
1/2 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
1lb/500g gnocchi
2 big handfuls of spinach leaves
1/2 cup grated parmesan cheese, plus more to serve
1 tablespoon lemon juice
A handful of basil leaves
Black pepper

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Instructions

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 aluminum foil.
Add the gnocchi. Keep all that lovely chicken fat in the pan (this gives the dish incredible flavor!), 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 flavors 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 cook for about 5 minutes, until the gnocchi is cooked through.
Finish the sauce. Lift the lid off your pan and stir the gnocchi. The gnocchi itself should look 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 stovetop 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 savory flavor 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 or water with a splash of fish sauce 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, and drizzle it with a little balsamic vinegar and parmesan shavings.

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

Nutrition

Serving Size: 250g
Calories: 477
Sugar: 1.4g
Sodium: 1489.5mg
Fat: 14.8g
Saturated Fat: 5.6g
Unsaturated Fat: 7.8g
Trans Fat: 0g
Carbohydrates: 58.5g
Fiber: 1.5g
Protein: 28.3g
Cholesterol: 64.7mg