Creamy Chicken Gnocchi with Spinach Recipe

My go-to dish whenever I want some gnocchi 🍝

Whenever I want to have some gnocchi, this is my go-to dish. This creamy gnocchi with chicken and spinach is an easy, no fuss recipe that’s perfect for a weeknight dinner.

The trick is to use the oil that’s left from the chicken thighs, as it really gives this dish some extra flavour. You can change to skinless chicken thighs or chicken breasts and use some butter instead, but I prefer the skin on thighs.

Once the chicken is mostly done, use the oil to fry up the onions and garlic, then add in the chicken stock, cream and mozzarella. The cheese bit is 100% based on personal preference, but I’d definitely recommend adding it in.

The final step is to just add everything back into the pan with some spinach. Sprinkle over some parmesan and chilli flakes, and enjoy!

Creamy Chicken Gnocchi with Spinach

Rating:

Serves:

2

Prep Time:

5-10 Minutes

Cooking Time:

20-25 Minutes

Print

Ingredients

• 4 boneless chicken thighs, skin on
• 500g gnocchi
• 1 onion, chopped
• 3-4 cloves of garlic, minced
• 250ml chicken stock
• 125g whipping cream or double cream
• 120g grated mozzarella
• 2 large handfuls of spinach
• Grated parmesan, to serve
• Bird’s eye chilli flakes, to serve (optional)

Instructions

1. 1Boil a pot of water and cook the gnocchi following the instructions on the package.
2. 2Pan fry the chicken thighs with the skin face down until they’re about 80% done, then set the chicken aside.
3. 3Add the chopped onion and minced garlic to the same pan with the leftover chicken oil and cook until fragrant.
4. 4Add the chicken stock, cream and grated mozzarella, and cook until the mozzarella melts.
5. 5Add the chicken thighs and gnocchi, and cook until the chicken is done and the sauce is at your preferred thickness.
6. 6Add the spinach and cook until it wilts.
7. 7Sprinkle over the grated parmesan and chilli flakes before serving.

0:28

You can use skinless chicken thighs or chicken breasts instead. Just add some butter to the pan, as you won’t have the oil from the chicken skin.