Creamy Spinach & Parmesan Gnocchi with Chicken (Printable Version)

Tender potato gnocchi and shredded chicken swim in a rich garlic Parmesan cream sauce with fresh spinach, creating a comforting 30-minute meal perfect for busy weeknights.

# Ingredient List:

→ Protein

01 - 2 cups cooked chicken breast, shredded

→ Pasta

02 - 18 oz store-bought potato gnocchi

→ Vegetables

03 - 2 cups fresh baby spinach, loosely packed
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 1 cup heavy cream
09 - 1/2 cup whole milk
10 - 3/4 cup freshly grated Parmesan cheese, plus extra for serving
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon salt

→ Garnish

14 - Freshly cracked black pepper
15 - Chopped fresh parsley, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Drain and set aside.
02 - Heat the butter and olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the heavy cream and milk. Stir in the Italian seasoning, black pepper, and salt. Bring the sauce to a gentle simmer.
04 - Add the shredded chicken to the skillet and cook for 2-3 minutes, stirring to warm through.
05 - Stir in the Parmesan cheese until melted and the sauce is smooth and thickened, about 2 minutes.
06 - Add the cooked gnocchi and spinach to the skillet. Toss gently until the spinach wilts and the gnocchi is well coated with the sauce, about 2 minutes.
07 - Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and chopped parsley.

# Expert Advice:

01 -
  • The whole thing comes together in 30 minutes, which means you can go from hungry to satisfied faster than you'd think possible.
  • Store-bought gnocchi does the heavy lifting so you can focus on building this silky, garlicky sauce that tastes like you've been simmering it all day.
  • It's the kind of meal that feels fancy enough to impress someone but casual enough that you'll actually make it on a Wednesday night for yourself.
02 -
  • Freshly grated Parmesan is non-negotiable; pre-grated cheese contains starch and won't melt into a creamy sauce the way a fresh wedge will, and the difference is instantly noticeable in the final dish.
  • Don't skip the step of tasting and adjusting seasoning at the end—different Parmesan brands and cream brands have different salt levels, so trust your palate and adjust before serving.
03 -
  • Save a cup of the starchy gnocchi cooking water before you drain it—a splash of this can loosen up the sauce if it becomes too thick, and it helps emulsify the cheese more smoothly.
  • Don't add the spinach until the very end; even though it takes seconds to wilt, adding it too early means you'll be stirring around warm, soggy spinach instead of vibrant bright leaves that still have some texture.
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