Save There's something about the way gnocchi pillows absorb cream sauce that makes even a weeknight feel a little special. I discovered this dish quite by accident one rainy Tuesday, armed with leftover rotisserie chicken and a carton of heavy cream, searching for something that felt both elegant and effortless. The combination of tender potato gnocchi, spinach, and that silky Parmesan sauce came together so naturally that I've made it countless times since. My kitchen always smells incredible while this simmers—garlicky, buttery, rich with promise. Now it's the dish I turn to when I want comfort without the fuss.
I made this for my sister when she was stressed about a big work presentation, and watching her face soften at that first bite reminded me that food is really just another way of saying I'm thinking of you. She asked for the recipe before she even finished her plate, and now it's become our standing Friday night tradition when life feels overwhelming. There's comfort in knowing exactly what you're getting—creamy, satisfying, honest flavors that never disappoint.
Ingredients
- Cooked chicken breast, shredded: Use about 2 cups (250 g) rotisserie chicken if you're short on time—it saves at least 20 minutes and honestly tastes just as good.
- Potato gnocchi: Store-bought is your friend here; they cook quickly and have that perfect tender, pillowy texture without any labor on your end.
- Fresh baby spinach: Loosely pack about 2 cups; it will wilt dramatically when it hits the hot cream, so don't be alarmed by the volume.
- Yellow onion and garlic: Finely chop one small onion and mince 3 cloves of garlic—this is where your flavor foundation starts.
- Unsalted butter and olive oil: Use 2 tablespoons butter and 1 tablespoon olive oil to build that aromatic, golden base for your sauce.
- Heavy cream and whole milk: 1 cup cream plus 1/2 cup milk creates a balanced richness that isn't heavy or one-dimensional.
- Freshly grated Parmesan cheese: Use 3/4 cup plus extra for serving; grate it fresh if you can, as pre-grated versions have anti-caking agents that affect the sauce's smoothness.
- Italian seasoning, black pepper, and salt: These humble seasonings tie everything together; taste as you go and adjust to your preference.
Instructions
- Boil the gnocchi:
- Fill a large pot with salted water and bring it to a rolling boil—you'll know it's ready when it smells like the sea. Add the gnocchi and cook according to package instructions, usually about 3-4 minutes, until they float to the surface and stay there.
- Build your aromatic base:
- While the gnocchi cooks, warm butter and olive oil together in a large skillet over medium heat until they're foaming and fragrant. Toss in your finely chopped onion and let it soften for 2-3 minutes, stirring occasionally, then add the minced garlic and cook for just one more minute until the kitchen smells absolutely irresistible.
- Create the cream sauce:
- Pour in the heavy cream and whole milk slowly, stirring gently to combine, then sprinkle in the Italian seasoning, black pepper, and salt. Bring everything to a gentle simmer—not a boil, which can break the sauce—and let it bubble softly for about 2 minutes.
- Warm the chicken:
- Add your shredded chicken to the skillet and stir it through the warm sauce, letting it heat through for 2-3 minutes. You're not cooking the chicken again; you're just bringing it up to temperature and letting it soak in all that creamy goodness.
- Melt in the Parmesan:
- Remove the skillet from the heat and sprinkle in your freshly grated Parmesan cheese, stirring constantly until it melts completely into a smooth, glossy sauce. This takes about 2 minutes, and you'll feel the sauce thicken slightly as you stir.
- Bring it all together:
- Drain your cooked gnocchi and add it to the skillet along with the fresh spinach, then toss everything gently until the spinach wilts and the gnocchi is completely coated in that creamy sauce. The whole thing comes together in about 2 minutes.
- Taste and serve:
- Give everything one final taste and adjust the salt and pepper if needed, then serve immediately while it's still warm, garnished with extra Parmesan and fresh parsley if you have it on hand.
Save I learned the real magic of this dish when my neighbor came over unexpectedly just as I was finishing dinner, and instead of pretending I only made enough for one, I stretched the recipe by adding another handful of spinach and a splash of milk. She stayed for dinner, we talked for three hours, and she left asking if I'd teach her how to make it. Sometimes the best recipes are the ones that can easily welcome one more person to the table.
Make It Your Own
This dish is genuinely flexible, and I've discovered that flexibility is what makes a recipe worth keeping. I've stirred in sautéed mushrooms when I had them in the crisper drawer, swapped the spinach for kale when my farmers market haul suggested it, and even added roasted red peppers just because they looked beautiful. Each version tastes slightly different but equally comforting, which means you're never stuck making the exact same dinner twice unless you want to.
Timing and Shortcuts
The beauty of this recipe is that it genuinely takes about 30 minutes from start to finish, but you can compress that even more if you're in a hurry. Use rotisserie chicken instead of cooking it yourself, buy pre-minced garlic if that's what gets dinner on the table, or even use frozen spinach if fresh isn't available—thaw it first and squeeze out the excess water so it doesn't dilute your sauce.
Pairing and Serving Suggestions
I've learned that this dish sings when it's paired with something bright and acidic to cut through all that richness. A crisp green salad with lemon vinaigrette balances the plate perfectly, and if you're in the mood for wine, a chilled Pinot Grigio or even a light Sauvignon Blanc elevates the whole experience. Crusty bread for soaking up every last drop of sauce is honestly non-negotiable at my table.
- Add a simple arugula salad with lemon and olive oil to brighten the plate.
- Serve with crusty bread or garlic bread to make the most of that incredible sauce.
- A glass of crisp white wine transforms this from dinner into something that feels a bit celebratory.
Save This recipe has become my reliable anchor for nights when I need something that tastes like I tried harder than I actually did. It's a reminder that the best meals are often the simplest ones, made with genuine ingredients and served to people you actually want to spend time with.
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, simply omit the shredded chicken and add extra vegetables like peas, roasted red peppers, or sautéed mushrooms. You could also add white beans or chickpeas for protein.
- → What type of gnocchi works best?
Store-bought potato gnocchi works perfectly here. Look for shelf-stable or refrigerated potato gnocchi from the pasta aisle. If you need gluten-free, use certified gluten-free gnocchi made with rice flour or potato starch.
- → Can I use milk instead of heavy cream?
Heavy cream provides the richest, thickest sauce. You could substitute half-and-half, but the sauce will be thinner. For a lighter version, use whole milk and add a tablespoon of flour to help thicken the sauce.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to loosen the sauce. The gnocchi will absorb more liquid as it sits.
- → Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a fantastic time-saving shortcut. Simply shred about 2 cups of meat from a store-bought rotisserie chicken and add it during step 4 as directed.
- → What can I serve with this?
A crisp green salad with vinaigrette balances the richness perfectly. Crusty garlic bread or focaccia is ideal for sopping up extra sauce. A glass of Pinot Grigio or Chardonnay complements the creamy flavors beautifully.