Creamy Spinach Parmesan Gnocchi Chicken (Print View)

Tender gnocchi and chicken in a rich Parmesan cream sauce with fresh spinach, ready in 30 minutes.

# Components:

→ Proteins

01 - 2 cups cooked chicken breast, shredded

→ Gnocchi

02 - 1 lb store-bought potato gnocchi

→ Vegetables

03 - 3 cups fresh baby spinach
04 - 2 cloves garlic, minced

→ Dairy

05 - 1 cup heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 2 tablespoons unsalted butter

→ Pantry

08 - 1 tablespoon olive oil
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper
11 - Pinch of freshly grated nutmeg, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface, approximately 2 to 3 minutes. Drain and set aside.
02 - In a large skillet over medium heat, add olive oil and butter. Once melted, add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, pepper, and nutmeg if using. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens slightly.
04 - Add shredded chicken and spinach to the skillet. Stir until the spinach is wilted and the chicken is heated through, approximately 2 minutes.
05 - Add the cooked gnocchi to the skillet. Gently toss everything to coat the gnocchi in the sauce. Warm through for 1 to 2 minutes.
06 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan if desired.

# Expert Advice:

01 -
  • It feels fancy: Your guests won't believe you made this in one pan while wearing regular clothes.
  • Everything cooks at once: No juggling pots or timing nightmares, just one skillet doing all the work.
  • The sauce is pure comfort: Creamy, garlicky, and the kind of thing you'll want to lick off the spoon when nobody's looking.
02 -
  • Don't overcook the gnocchi: Overcooked gnocchi becomes mushy and falls apart in your sauce instead of staying tender and whole, which I learned the hard way on my first attempt.
  • Taste the sauce before adding the gnocchi: The seasoning has to be perfect on its own because you can't really adjust it once everything's combined, and the gnocchi themselves are pretty neutral.
  • Nutmeg is your secret weapon: Just a tiny pinch somehow makes the whole dish taste more intentional and restaurant-quality, even though most people won't know why they love it.
03 -
  • Grate your own Parmesan: Pre-grated cheese contains cellulose that prevents clumping but also prevents the sauce from becoming smooth and silky, so invest in a microplane and do it fresh.
  • Never let the cream boil: Keep the heat at medium and watch it like you're babysitting; a rolling boil will break the cream and create a grainy, separated sauce that can't be saved.
Return