This Tuscan Chicken Gnocchi is a creamy one-pan meal for the whole family. But it is so simple that you can make it on a busy weeknight.
Gnocchi is such a comforting dish; the soft fluffy pillows are wonderful, especially in this creamy, rich Tuscan cream sauce.
The Tuscan Chicken Gnocchi is a nod to Italy rather than an Italian dish. Sun-dried tomatoes, spinach, garlic, parmesan, and red pepper flakes are all mixed into a cream base.
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.
Chicken: You can use chicken breast or chicken thigh. Or any leftover chicken from a roast or rotisserie chicken. (the photos are of chicken breast)
Gnocchi: I buy dried gnocchi as I find it holds up well to one pan cooking. I always have a packet of the shelf-stable kind in the pantry. You can find it in the pasta aisle in most major grocery stores.
Sun-dried Tomatoes: If you buy the ones packed in oil, you can use the oil to add flavor to your dish. They have a lovely chewy yet soft texture, and I prefer them to the dried ones.
Onion: I usually use a brown onion, but any onion will work.
Garlic: The recipe suggests 5 cloves, but as I always say, garlic should be measured by your heart, so add more if you wish.
Broth: You can use chicken or vegetable broth for the recipe.
Cream: Use heavy cream/double cream/thickened cream. Half and Half or single cream doesn't thicken as much as you'll have a thin sauce.
Red Pepper Flakes: You can leave these out or add more to suit your tastes.
Spinach: I like to use fresh baby spinach as I like the look of the leaves rather than chopped. But if you only have frozen chopped spinach, that will work too.
Parmesan: Try buying a block and grating it yourself. It will have a better flavor, and pre-grated parmesan will leave your sauce a little grainy.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!
- Chop the chicken into small pieces similar in size to the gnocchi. This makes the whole dish easier to eat.
- Once the chicken has cooked, place it on a plate and tent it with foil, this keeps it warm and tender. When you add it back to the gnocchi, add any juices collected on the plate into the gnocchi.
- The parmesan helps to thicken the sauce. Sprinkle it evenly over the dish and stir gently to give you a smooth sauce.
- Use a big high-sided skillet or Dutch oven for this recipe. It gives you more space to stir.
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Recipe Adaptions
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Swap the chicken: Instead of chicken, you could add some cooked shrimp, salmon, or pork.
- Add extra veg: Mushrooms, peas, asparagus, broccoli, fried zucchini, and bell peppers would all be great added to this dish.
- Crispy it up: To add a crispy crust to your gnocchi, cook it in an oven-safe pan; when cooked, sprinkle some shredded cheese (mozzarella or provolone would be great) over the top, add a few breadcrumbs and a drizzle of oil, and put it under the broiler for a few minutes.
Why You'll Love this Tuscan Chicken Gnocchi
- It all cooks in one pan.
- The ingredients are easy to find, and most have a long pantry life.
- It is creamy and comforting and so easy to make.
- It is ready in under 30 minutes!
Serving Suggestions
Sides: Add some crusty bread to mop up the sauce and a simple salad. It would also pair well with some roasted vegetables.
Wine: Balance the creamy sauce with a crisp, dry Sauvignon Blanc, or a Pinot Gris. If you fancy a red, a smooth, soft Chianti or a light Montepulciano would be a great choice.
Enjoy x
If you make this Tuscan Chicken Gnocchi, don't forget to come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Tuscan Chicken Gnocchi
Ingredients
For the chicken
- 2 chicken breasts -see note 1
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon sundried tomato oil - see note 2
For the gnocchi
- 2 tablespoon sundried tomato oil - see note 2
- 1 onion peeled and chopped
- 5 cloves garlic finely chopped
- ½ cup sundried tomatoes cut into thin strips
- 1 cup broth
- ½ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 17.6 oz shelf-stable dried gnocchi - see note 3
- 2 cups baby spinach
- ½ cup grated parmesan plus more for serving
Instructions
For the chicken
- Chop the chicken into small bite-sized pieces, a similar size to the gnocchi. Season your chopped chicken with salt and pepper.2 chicken breasts½ teaspoon salt½ teaspoon black pepper
- Place a deep skillet or Dutch oven over medium-high heat. Add the oil and cook the chicken for 3-4 minutes until cooked through.2 tablespoon sundried tomato oil
- Remove the chicken from the pan onto a plate and tent with foil.
For the Gnocchi
- Place the pan back over medium-high heat. Add the oil and onions to the skillet and cook for 3-4 minutes until softened.2 tablespoon sundried tomato oil1 onion
- Turn the heat to low and add the garlic; cook for 30 seconds.5 cloves garlic
- Add the sun-dried tomatoes and stir well.½ cup sundried tomatoes
- Pour in the broth and heavy cream.½ teaspoon salt½ teaspoon black pepper1 cup broth½ cup heavy cream
- Add the salt, pepper, oregano, and red pepper flakes to the pan;½ teaspoon dried oregano½ teaspoon red pepper flakes
- Add the gnocchi.17.6 oz shelf-stable dried gnocchi
- Bring to a simmer and cook gently for 6-7 minutes until the gnocchi is cooked.
- Add the chicken and any juices back into the pan, then stir in the spinach and parmesan.2 cups baby spinach½ cup grated parmesan
- Cook for a minute to allow the spinach to wilt.
- Taste for seasoning, then serve with fresh basil and parmesan if desired.
Notes
- You can replace the chicken breasts with chicken thighs. Cook these for 6-8 minutes until cooked through. If using leftover chicken, skip the cooking part and add it at step 8.
- If you don't have any sundried tomato oil, use olive oil.
- You can buy shelf-stable gnocchi in the pasta aisle in most major grocery stores.
Nutrition
Nutrition is per serving
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