Tuscan Chicken Gnocchi

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. This Tuscan Chicken Gnocchi is a nod to Italy rather than an Italian dish. Chicken, gnocchi, sun-dried tomatoes, spinach, garlic, parmesan, and red pepper flakes are all mixed into a creamy sauce.

4.85 from 79 votes

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Prep Time 5

Cook Time 20

Total Time 25

Course Main

Cuisine Italian Inspired

Servings

Calories 581 kcal

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 breasts
½ teaspoon salt
½ 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 oil
1 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 salt
½ teaspoon black pepper
1 cup broth
½ cup heavy cream
Add the salt, pepper, oregano, and red pepper flakes to the pan;
½ teaspoon dried oregano
½ 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 spinach
½ 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.

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Nutrition

Nutrition is per serving

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