Save Experience a restaurant-quality dinner at home with this Creamy Spinach & Parmesan Gnocchi with Chicken. This comforting one-pan meal features tender potato gnocchi and succulent shredded chicken swimming in a luxurious, garlic-infused Parmesan cream sauce, finished with fresh baby spinach for a vibrant touch.
Save This Italian-inspired dish is perfect for busy weeknights when you want something hearty and satisfying. The combination of savory chicken, soft potato gnocchi, and a rich, garlicky cream sauce makes it an instant family favorite.
Ingredients
- 2 cups cooked chicken breast, shredded (about 300 g)
- 1 lb (450 g) store-bought potato gnocchi
- 3 cups fresh baby spinach (about 90 g)
- 2 cloves garlic, minced
- 1 cup heavy cream (240 ml)
- 1 cup freshly grated Parmesan cheese (90 g)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- Pinch of freshly grated nutmeg (optional)
Instructions
- Step 1
- Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface, about 2–3 minutes. Drain and set aside.
- Step 2
- 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.
- Step 3
- Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, pepper, and nutmeg (if using). Cook for 2–3 minutes, stirring frequently, until the sauce thickens slightly.
- Step 4
- Add shredded chicken and spinach to the skillet. Stir until the spinach is wilted and the chicken is heated through, about 2 minutes.
- Step 5
- Add the cooked gnocchi to the skillet. Gently toss everything to coat the gnocchi in the sauce. Warm through for 1–2 minutes.
- Step 6
- Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan if desired.
Zusatztipps für die Zubereitung
For maximum convenience, you can substitute the chicken breast with a store-bought rotisserie chicken. Simply shred the meat and add it to the skillet as directed in the recipe.
Varianten und Anpassungen
To create a lighter version of this dish, you can use half-and-half instead of heavy cream. For a bright, citrusy lift, try adding a fresh squeeze of lemon juice just before serving.
Serviervorschläge
Serve this decadent gnocchi dish with a crisp green salad to balance the rich sauce. It also pairs beautifully with a chilled glass of dry white wine, such as Pinot Grigio.
Save With its velvety texture and savory depth, this Creamy Spinach & Parmesan Gnocchi with Chicken is the ultimate comfort food. This simple yet sophisticated meal is certain to become a regular feature on your dinner menu.
Recipe Help & FAQs
- → Can I make this ahead of time?
Yes, you can prepare the components ahead. Store cooked gnocchi, shredded chicken, and sauce separately in the refrigerator for up to 2 days. Reheat gently in a skillet, adding a splash of cream if the sauce seems too thick.
- → What can I substitute for heavy cream?
Half-and-half works well for a lighter sauce, though it will be less thick. For a dairy-free option, try coconut cream or cashew cream, keeping in mind the flavor will change slightly.
- → Do I need to boil the gnocchi first?
Yes, boiling the gnocchi until they float ensures they're fully cooked and tender. This step takes just 2-3 minutes and prevents the gnocchi from becoming gummy or dense in the sauce.
- → Can I use uncooked chicken?
Absolutely. Cube raw chicken breast and cook it in the skillet with olive oil for 5-6 minutes before adding the garlic and cream. Ensure the chicken reaches 165°F internally before proceeding with the sauce.
- → How do I prevent the sauce from separating?
Keep the heat at medium or medium-low—high heat can cause dairy to separate. Stir frequently and add the Parmesan gradually while stirring. If separation occurs, whisk vigorously while adding a small amount of cold cream.
- → Can I freeze this dish?
Freezing isn't recommended as cream-based sauces can separate and become grainy when thawed. However, the assembled dish keeps well in the refrigerator for 3-4 days and reheats beautifully on the stovetop.