Creamy Chicken and Gnocchi (for Jack)

Meet Jack from Oklahoma. He works long shifts at the warehouse and doesn’t have much time to cook. This creamy chicken and gnocchi recipe is perfect for busy folks like Jack who want a tasty meal without spending hours in the kitchen. It’s a quick, one-pan dish that comes together in just 30 minutes.

You’ll love how this comfort food classic combines tender chicken, pillowy gnocchi, and a rich, creamy sauce. It’s an easy way to treat yourself after a long day at work. Thanks for the inspiration, Jack! This one’s for you and all the hardworking people out there who deserve a delicious homemade meal without the fuss.

Exact Ingredients List

Here’s what you’ll need to whip up this creamy chicken and gnocchi dish:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 medium shallot, finely diced
• 3 cloves garlic, minced
• 1/3 cup sun-dried tomatoes, chopped

For the sauce and extras:

• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 16 oz shelf-stable potato gnocchi
• 2 cups fresh baby spinach
• 1/4 cup chopped fresh parsley

Don’t worry if you’re missing an item or two. This recipe is pretty flexible, so feel free to swap ingredients based on what you have on hand. The key is to keep the main components: chicken, gnocchi, and a creamy sauce.

Instructions

Start by seasoning the chicken pieces with Italian seasoning, smoked paprika, salt, and pepper. Heat some olive oil in a large skillet and cook the chicken until it’s browned. Set it aside on a plate.

Next, sauté the shallot in the same skillet. Add garlic and sun-dried tomatoes, cooking until fragrant.

Pour in chicken broth and scrape up any tasty bits from the pan. Stir in cream, parmesan, and gnocchi. Let it simmer.

Cover and cook on medium-low until the gnocchi is tender. This takes about 5 minutes. Add spinach and cook until it wilts.

Put the chicken back in the skillet and stir everything together. Let it simmer uncovered for a few minutes to thicken the sauce.

Sprinkle fresh parsley on top before serving. Your creamy chicken and gnocchi is ready to enjoy!

Possible Substitutes List & Recipe Variations

Want to switch things up? Here are some easy swaps and variations you can try:

Protein options:

• Chicken breast instead of thighs
• Shrimp or Italian sausage for a different flavor
• Chickpeas for a vegetarian version

Veggie additions:

• Mushrooms
• Bell peppers
• Zucchini

Cheese alternatives:

• Pecorino Romano
• Asiago
• Goat cheese for a tangy twist

Try using different types of gnocchi like cauliflower or sweet potato gnocchi. You can also swap the gnocchi for pasta if you prefer.

For a lighter version, use half-and-half or milk instead of heavy cream. Add a splash of white wine for extra flavor when sautéing the shallots.

Don’t have sun-dried tomatoes? Use cherry tomatoes or roasted red peppers instead. Fresh basil makes a great substitute for parsley.

Feel free to adjust the seasonings to your taste. Add red pepper flakes for some heat or use herbs de Provence instead of Italian seasoning.

Remember, cooking is all about making it your own. Have fun experimenting with these ideas!

Tips, Tricks & Storing

Use shelf-stable potato gnocchi for best results. It releases more starch, creating a thicker sauce.

Don’t overcook the gnocchi. It only needs about 5 minutes to become tender and pillowy.

For extra flavor, try adding a Parmesan rind to the sauce while it simmers. Remove before serving.

Make sure to scrape up the browned bits from the pan after cooking the chicken. This adds lots of flavor to the sauce.

You can swap spinach for kale if you prefer. Just add it a bit earlier so it has time to soften.

This dish is best enjoyed fresh. If you have leftovers, store them in an airtight container in the fridge for 1-2 days.

When reheating, do it gently over low heat. Add a splash of cream or broth if the sauce is too thick.

Unfortunately, this recipe doesn’t freeze well. The gnocchi and sauce can change texture when thawed.

For a lighter version, you can use half-and-half instead of heavy cream. The sauce won’t be as thick, but still tasty.