Chicken And Gnocchi

This quick and easy, one-pan chicken and gnocchi is full of soft pillowy gnocchi, tender chicken, and fresh spinach swimming in a velvety cream sauce.

Course Chicken Dinner, Main Course

Cuisine American

Keyword chicken and pasta recipes, gnocchi recipes, one pan meal recipes

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 838kcal

Author Kathleen

Ingredients

1 1/2 pounds boneless, skinless chicken breasts cut into bite size pieces
salt +black pepper
1 tablespoon Italian seasoning
1 tablespoon olive oil
2 tablespoons butter
3 tablespoons shallots, minced
1 tablespoon fresh garlic, minced
1/4 cup white wine
2 tablespoons tomato paste
1 cup, plus more for thinning, if needed low sodium chicken stock
1 cup heavy cream
1/4 teaspoon sugar
16 ounces gnocchi
3/4 cup sun dried tomatoes, chopped into small pieces
3/4 cup grated Parmesan cheese
2 cups baby spinach

US Customary - Metric

Instructions

Toss chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning (1 tablespoon) and coat evenly.
Heat the oil (1 tablespoon) over medium-high heat in a large skillet. When the oil shimmers add chicken in a single layer (work in batches if necessary) and cook, stirring occasionally, for 3-4 minutes or until it begins to brown. (It doesn't need to be completely cooked at this point). Transfer browned chicken to a plate.
Melt the butter (2 tablespoons) in the skillet and sauté shallots (3 tablespoons), over medium-low heat, until translucent, about 4-5 minutes. Add garlic (1 tablespoon) and continue to sauté until fragrant, about 1 minute.
Stir in tomato paste (2 tablespoons) and cook, stirring so tomato paste doesn't burn, for 2-3 minutes.
Add wine (1/4 cup) to shallots and garlic and bring to a boil. Scrape the bottom of the pan to lift up any brown bits on the bottom. Continue to cook until the wine has reduced into syrup.
Stir in the chicken broth (1 cup), heavy cream (1 cup), sugar, and gnocchi (16 ounces) then simmer, adjust heat as needed, until the sauce is reduced and thickened, and the gnocchi is tender about 5 minutes.
Return the chicken to skillet along with any juices that have accumulated. Add sun dried tomatoes (3/4 cup) and Parmesan (3/4 cup), and stir to combine. Heat until parmesan has melted and chicken is heated through.
With the heat on low, stir in spinach (2 cups) and cook until the spinach wilts to your liking. Adjust seasoning if needed. Serve immediately.

Notes

Fond: For the deepest flavor, brown or sauté the ingredients thoroughly. You are looking to create a fond in the pan. So, don’t be afraid of all those sticky bits! You’re doing it right. The white wine will get all the fond off the pan and incorporate all that yummy flavor into the sauce.
Brown It: Before cutting the chicken, dry the breasts with paper towels for better browning. Wet chicken will “boil” rather than brown. Try to brown it without fully cooking it; the chicken will further cook later in Steps 7 and 8.
Stems: If you have a family member that has texture issues (you’ll know if you know), you can remove the little stems off the spinach before adding it to the pan.

Nutrition