Description
Indulge in creamy garlic chicken gnocchi, a comforting dish with tender gnocchi, succulent chicken, and a rich garlic cream sauce, topped with fresh spinach and Parmesan cheese. Perfect for a cozy dinner that will please everyone at the table!
Ingredients
Scale
- 1 pound of gnocchi (store-bought or homemade)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 cup fresh spinach, chopped
- Fresh parsley, chopped (for garnish)
Instructions
- If using store-bought gnocchi, skip this step. For homemade, boil 2 large potatoes until fork-tender (20-30 minutes). Drain, cool slightly, and peel.
- Mash the potatoes until smooth. Add 1 cup of all-purpose flour, 1 egg, and a pinch of salt. Mix until a dough forms, adding more flour if too sticky.
- Roll the dough into ropes about 1/2 inch thick and cut into 1-inch pieces. Use a fork to create ridges on each piece.
- Boil salted water in a large pot. Cook gnocchi in batches until they float (2-3 minutes). Remove with a slotted spoon and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken pieces, seasoning with salt and pepper.
- Cook for 5-7 minutes until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove chicken and set aside.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté for 1 minute until fragrant.
- Pour in chicken broth, scraping the skillet to deglaze. Simmer for 2-3 minutes.
- Add heavy cream, stirring to combine. Simmer for another 3-4 minutes until slightly thickened.
- Gradually stir in Parmesan cheese and Italian seasoning. Mix until melted and creamy. Adjust seasoning with salt and pepper.
- Return cooked chicken to the skillet, stirring to coat in the sauce.
- Gently fold in cooked gnocchi, ensuring each piece is well-coated.
- Add chopped spinach, stirring until wilted (1-2 minutes).
- Remove from heat and serve in bowls, garnished with freshly chopped parsley. Enjoy with crusty bread or a fresh salad!
Notes
- For added vegetables, consider mushrooms, bell peppers, or sun-dried tomatoes, sautéing them with the garlic.
- For a lighter version, substitute half-and-half for heavy cream, noting the sauce will be less rich.
- Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of chicken broth or cream to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes