Creamy Spinach Parmesan Gnocchi with Chicken (Printable Version)

Tender potato gnocchi and shredded chicken enveloped in a rich garlic Parmesan cream sauce with fresh spinach for a comforting 30-minute meal.

# Ingredient List:

→ Protein

01 - 2 cups cooked chicken breast, shredded

→ Pasta

02 - 18 oz store-bought potato gnocchi

→ Vegetables

03 - 2 cups fresh baby spinach, loosely packed
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 1 cup heavy cream
09 - 1/2 cup whole milk
10 - 3/4 cup freshly grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon salt

→ Garnish

14 - Freshly cracked black pepper
15 - Chopped fresh parsley

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Drain and set aside.
02 - While the gnocchi cooks, heat the butter and olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the heavy cream and milk. Stir in the Italian seasoning, black pepper, and salt. Bring the sauce to a gentle simmer.
04 - Add the shredded chicken to the skillet and cook for 2-3 minutes, stirring to warm through.
05 - Stir in the Parmesan cheese until melted and the sauce is smooth and thickened, about 2 minutes.
06 - Add the cooked gnocchi and spinach to the skillet. Toss gently until the spinach wilts and the gnocchi is well coated with the sauce, about 2 minutes.
07 - Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and chopped parsley.

# Expert Tips:

01 -
  • It comes together in 30 minutes, which means weeknight dinner that tastes like you actually planned ahead.
  • The sauce is luxurious but not intimidating—just cream, butter, and cheese doing exactly what they're supposed to do.
  • Leftovers actually improve slightly the next day, if they make it that long.
02 -
  • Don't overstir once you add the gnocchi or you'll break the delicate pillows and end up with mush instead of those perfect tender bites.
  • If your sauce looks too thick at the end, a splash of the pasta water or extra milk brings it back to creamy perfection—don't panic and keep stirring.
03 -
  • Grate your Parmesan fresh and do it right before you need it; it melts faster and smoother than pre-grated cheese that has cornstarch on it.
  • Keep a splash of pasta water nearby as you're finishing the dish because it's the secret to fixing any sauce that's too thick or won't coat the gnocchi properly.
Go Back