Creamy Chicken Gnocchi with Spinach and Parmesan

Creamy Chicken and Gnocchi with Spinach is a comforting skillet meal that combines pillowy gnocchi with tender, well-seasoned chicken thighs, all enveloped in a simple, rich cream sauce.

This dish is satisfying on its own, but I often serve it with a crusty loaf or a no-knead bread to sop up the sauce. Although the recipe includes spinach, a roasted vegetable on the side—like broccolini or asparagus—complements it nicely and is delicious with a little sauce spooned over.

Why I Love It:

• Simple cream sauce that comes together in one pan.
• Pillowy gnocchi that soak up the sauce.
• Flavorful, tender chicken — chicken thighs stay juicy and take on the spice rub beautifully.

Ingredients

• Potato gnocchi (shelf-stable or refrigerated)
• Boneless, skinless chicken thighs (can substitute chicken breasts)
• Spices: kosher salt, black pepper, paprika, red pepper flakes
• Butter and oil (butter for flavor, oil for higher-heat searing)
• White or yellow onion, diced
• Minced garlic
• All-purpose flour (for a roux to thicken the sauce)
• Chicken broth (low-sodium preferred)
• Half and half
• Fresh baby spinach
• Fresh grated Parmesan cheese

Step by step instructions

This one-skillet recipe comes together quickly and works well in a cast iron or large skillet. The gnocchi is par-cooked, then finished in the sauce so it soaks up flavor without getting mushy.

1. Par-boil the gnocchi: Boil water and cook the gnocchi for about 2 minutes; it will finish cooking in the sauce. Drain and set aside.
2. Brown the chicken: Pat the chicken dry and season with salt, pepper, and paprika. Heat half the butter with the oil in a large skillet over medium heat. Brown the thighs on both sides and cook through to 165°F, about 3–4 minutes per side depending on thickness. Transfer to a plate and set aside.
3. Sauté onion and garlic: In the same skillet, cook the onion until softened (3–5 minutes). Add garlic and red pepper flakes and cook another minute until fragrant.
4. Make the cream sauce: Add the remaining butter, then sprinkle in the flour and stir to form a light roux; cook for a minute. Slowly whisk in chicken broth, scraping any brown bits from the pan, and let the mixture thicken. Stir in the half and half and cook until the sauce slightly thickens.
5. Add spinach and gnocchi: Lower the heat, stir in the spinach until wilted, then add the par-boiled gnocchi. Simmer for a couple of minutes until the gnocchi are tender and coated in sauce.
6. Finish and serve: Return the chicken to the skillet, spoon sauce over each piece, sprinkle with grated Parmesan, and serve warm.

Substitutions and Variations

• Kale instead of spinach: Use chopped fresh kale if you prefer a heartier green, or omit greens entirely.
• Chicken breasts: Swap thighs for boneless, skinless chicken breasts—just ensure they reach 165°F.
• Make it spicy: Add cayenne to the chicken rub and increase red pepper flakes in the sauce.
• Pasta instead of gnocchi: If you don’t have gnocchi, cook pasta separately and toss with the creamy chicken and sauce.

Equipment

Large skillet: An 11–12 inch skillet works best. A 10-inch skillet will work, but you may need to brown the chicken in batches.

Leftovers and Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave to avoid overcooking the gnocchi.

Recipe Tips

• Brown the chicken well to build flavor from the fond left in the pan.
• Deglaze the pan: When you add broth, scrape the browned bits to incorporate flavor into the sauce.
• Don’t overcook the gnocchi: Par-cook briefly—gnocchi finish in the sauce and can become mushy if overboiled.

Frequently Asked Questions

Other Gnocchi Recipes

• Creamy Italian Sausage Gnocchi Soup — a hearty one-pot soup ready in about 30 minutes.
• Cheesy Baked Broccoli Gnocchi — a comforting, cheesy one-pan bake.
• Creamy Spicy Gnocchi — a great weeknight option with a touch of heat.
• Vegan Sheet Pan Gnocchi — roasted vegetables and gnocchi on one pan for an easy meal.

Related Recipes

My debut cookbook is out now: A Little Something Sweet features 75 single-serve recipes. Order details are available from the author.

Recipe