Gnocchi with Chicken
- By Amy Dong
- Published Mar. 18, 2024
This one-pot Gnocchi with Chicken is rich, creamy, velvety, and a full meal all by itself! It’s the perfect warm, comforting dinner for those cold winter days.
In This Article
- Video: Watch Us Make This Recipe
- Why This Recipe Stands Out
- What Is Gnocchi?
- What Is Roux?
- How To Make Roux
- Key Recipe Ingredients
- Substitutions And Variations
- Step-By-Step Recipe Instructions
- How To Prep Ahead
- What To Serve With Gnocchi With Chicken
- Commonly Asked Questions
- Did you make this?
- Gnocchi with Chicken Recipe
- More To Cook And Eat
Video: Watch Us Make This Recipe
Why This Recipe Stands Out
We love making flavorful, satisfying one-pan meals for weeknight dinners, and this Gnocchi with Chicken is one of the best. Here’s why:
- Pasta and Cheese: What’s not to love about comforting pasta dishes – especially when they come with cheese and a cream sauce.
- Easy Prep: The prep for this recipe is really straight-forward and simple. It’s the perfect easy dinner for beginners in the kitchen.
- Veggies: We love soup and pasta dishes that allow us to sneak more greens into our (and our family’s) diet like this Tuscan Tortellini with Sausage and Spinach. This is one of those recipes.
- No Sides: While we enjoy a good side dish around here, we also occasionally want an all-in-one meal. This recipe has everything you need in one dish.
- Versatile: Keeping the base the same, you can easily play around with the kind of meat, veggies, and cheese you use in this recipe.
What Is Gnocchi?
Gnocchi is a type of pasta made from flour, mashed potatoes, and eggs. It gets its name from the little pillow-like lumps that it’s shaped into. Gnocchi literally means “lumps” in Italian. The main thing that sets gnocchi apart from other Italian pastas is the potatoes, which leave them chewy, doughy, and soft in texture.
What Is Roux?
A roux is a mixture of equal parts fat and flour that’s used to thicken sauces. This thickening technique is common in French cuisine and is often used with cream sauces to create that silky, velvety texture. While the kind of fat used in a roux can vary, butter or vegetable oil are the most common options.
How To Make Roux
Depending on the recipe you’re making, you’ll want either a white roux or a brown roux. For this recipe, we’ll use a white roux. Here’s how to make it:
- Melt your fat over medium-low heat and then add your flour. (Remember it’s a 1:1 ratio.)
- Stir the fat and flour mixture for around 3 minutes until it gets slightly puffy and the flour no longer smells raw. It won’t be browned at all at this point which is exactly what we want for a cream sauce like this.
- Add the remaining ingredients for your sauce, continuously whisking, and simmer until thickened.
Key Recipe Ingredients
- Gnocchi – Make sure you’re not using frozen gnocchi for this recipe. You’ll find boxed gnocchi in the pasta isle at your grocery store.
- Rotisserie Chicken – Shredded rotisserie chicken gives this dish a healthy dose of protein.
- Whole Milk – Whole milk acts as the base for the cream sauce. Make sure not to swap this with a lower fat percentage as it won’t thicken the same as whole milk.
- Parmesan Cheese – Fresh grated parmesan cheese brings this pasta dish together perfectly.
- Spinach – We love the pop of color and health benefits that spinach adds to this dish.
Substitutions And Variations
Like we mentioned earlier, this gnocchi recipe is super versatile. Take a look at some of our favorite variations:
- Meat: Feel free to substitute the rotisserie chicken with any meat you like. We think Italian sausage, ham, turkey, or beef would be great in this recipe. You could even omit the meat completely and replace the chicken broth with veggie broth for a vegetarian option.
- Cheese: You can also play around with the cheese in this recipe. Try sprinkling on some mozzarella, cheddar, asiago, or even brie in addition to/instead of the parmesan.
- Veggies: Try adding kale, peas, carrots, asparagus, or broccoli to this gnocchi for even more color, fiber, and vitamins.
Step-By-Step Recipe Instructions
- Whisk roux for 3 minutes over medium heat.
- Whisk in milk and chicken broth.
- Simmer and whisk until slightly thickened. Add spices and whisk.
- Add chicken, mushrooms, gnocchi, and spinach to the sauce and stir.
- Sprinkle parmesan over the top and bake at 425F for 15-20 minutes.
- If desired, broil for 2-3 minutes and serve with fresh herbs. Enjoy!
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Here’s a few of our favorite ways to prep-this gnocchi with chicken and spinach ahead of time:
- Chop Veggies: The veggies in this recipe can be chopped several days in advance and stored in the fridge until ready to use.
- Shred Chicken: Feel free to shred your rotisserie chicken a couple days in advance. It will keep just as long in the fridge shredded as whole.
- Shred Parmesan: When we want to make things really easy for ourselves on cooking day, we like to shred our parmesan ahead of time. As long as it’s no more than a few days in advance, it will still keep a fresh flavor.
- Refrigerate: Gnocchi with Chicken will keep in an airtight container in the fridge for up to 3 days for a great meal prep lunch or dinner.
What To Serve With Gnocchi With Chicken
Bread
- If you’ve got some extra time on your hands, we highly recommend this Homemade French Bread. It makes a great side to any pasta dish!
- This Rosemary Garlic Bread pairs really well with Gnocchi with Chicken and leaves the house smelling amazing.
Veggies
- These super Easy Roasted Vegetables are the perfect addition to this gnocchi recipe.
- If you’re wanting to clear up the oven for your gnocchi, this Perfect Air Fryer Broccoli is a great veggie side that’s ready in minutes.
Desserts
- Are you looking for an impressive dessert to serve with this dish? This Crème Brulee recipe will have your guests raving.
- Finish off the night with this Easy Egg-Free Vanilla Ice Cream or this Egg-Free Chocolate Ice Cream.
Commonly Asked Questions
You’ll mostly hear gnocchi referred to as a pasta, but it’s kind of both a potato and a pasta. It’s really its own thing.
While you can freeze gnocchi with chicken, cream sauces tend to separate when they’ve been frozen and thawed. So, we recommend enjoying this meal either right away or within a few days of baking.
Gnocchi tastes a lot like any other pasta, but it does have a fluffier texture than most pastas due to the potatoes.
Make sure you haven’t pre-cooked your gnocchi. This recipe allows for plenty of time for the gnocchi to completely cook in the oven right in the sauce. If you pre-cook it, it will get overdone and mushy. If that isn’t the case, try baking for a little less time and see how that leaves the gnocchi’s texture. You could always try swapping the brand of gnocchi that you’re using as well.
Some people mistakenly think gnocchi is gluten-free, because it uses potatoes. However, there is still flour added to gnocchi. So, it’s not naturally gluten-free. You can, however, find gluten-free gnocchi in most grocery stores at this point.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Gnocchi with Chicken
Ingredients
- 2 TB butter, salted
- 2 TB all purpose flour
- 1 ½ cups whole milk
- 1 cup chicken broth, regular strength
- ½ tsp nutmeg
- 1 tsp onion powder
- 4 cloves garlic, minced
- 8 oz baby bella mushrooms, one package, thinly sliced
- 1 lb chicken, rotisserie, shredded
- 17.5 oz potato gnocchi, usually found in the dry pasta aisle; not frozen
- 2 cups spinach, baby leaves
- ½ cup freshly grated parmesan cheese
- kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 425F with rack on upper middle position.
- In a deep/large and oven-proof skillet, melt the butter over medium heat. Add flour and whisk constantly for 3 minutes until a smooth roux is formed.
- Whisk in milk and chicken broth until incorporated. Simmer and whisk constantly until slightly thickened, 5 minutes. Whisk in nutmeg, onion powder, garlic, and kosher salt/ground pepper to taste.
- Add shredded chicken, mushrooms, uncooked gnocchi, and spinach to the mixture. Stir gently until well coated through, 30 seconds.
- Sprinkle parmesan evenly over the top and bake in oven about 15-20 minutes or until sauce is bubbly at around the edges and gnocchi is tender. If desired, broil 2-3 minutes to further brown the top.
Notes
- This dish can easily be made meatless by omitting chicken, adding additional mushrooms/spinach, and using veggie broth.
- Make sure not to pre-cook your gnocchi. This recipe gives it plenty of time to cook in the oven.
- If you love this recipe, check out our One-Pan Gnocchi with Sausage.
Nutrition (per serving)
More To Cook And Eat
- Tuscan Tortellini with Sausage and Spinach – You won’t believe that this super flavorful Tuscan tortellini takes less than 30 minutes and just one skillet to make.
- Lemon Basil Orzo with Chicken – This light, vibrant dish has all the best spring and summer flavors. It’s an instant hit you can count on.
- One Pot Pizza Pasta – Pizza and pasta combined – sign us up! This is a weeknight meal-saver that the whole family will love.
- Instant Pot Bolognese Sauce Recipe – This Instant Pot Bolognese Sauce gives you all the flavors of the classic stovetop method in a fraction of the time.