introduction
If you’re looking for a rich and comforting dish, Creamy Chicken and Gnocchi with Sundried Tomatoes and Spinach is an excellent choice. This recipe combines tender chicken, fluffy gnocchi, and vibrant spinach, all enveloped in a creamy sauce with a hint of smokiness from the paprika. It’s easy to make and perfect for a family dinner or a cozy night in.
why make this recipe
This dish stands out because it brings together so many flavors and textures. The creaminess of the sauce pairs beautifully with the soft gnocchi, while the sundried tomatoes add a burst of sweetness and the spinach gives a fresh touch. Plus, it’s a one-pan meal, meaning fewer dishes to wash afterward! This recipe is not only delicious but also satisfying and quick to prepare.
how to make Creamy Chicken and Gnocchi with Sundried Tomatoes and Spinach
Ingredients:
- 2 tablespoons olive oil or sundried tomato oil from the can
- 1 pound chicken breast, cut into ¾ – 1 inch pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 16 ounces gnocchi
- 1 teaspoon smoked paprika
- ⅓ cup sundried tomatoes, chopped
- ½ cup grated parmesan cheese
- 2 cups baby spinach leaves
Directions:
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken pieces, Italian seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Stir in the butter and minced garlic; cook for another minute until fragrant.
- Pour in the chicken stock and bring to a simmer.
- Add the heavy cream and bring back to a simmer, stirring frequently.
- Add the gnocchi, smoked paprika, sundried tomatoes, and baby spinach leaves.
- Cook until the gnocchi is tender and the spinach has wilted, about 5-7 minutes.
- Sprinkle with grated parmesan cheese before serving. Enjoy your meal!
how to serve Creamy Chicken and Gnocchi with Sundried Tomatoes and Spinach
Serve this dish warm, directly from the pan. It’s great on its own but can be accompanied by a simple side salad or some crusty bread for dipping. A sprinkle of freshly cracked pepper or additional parmesan cheese on top can make it even more special.
how to store Creamy Chicken and Gnocchi with Sundried Tomatoes and Spinach
If you have leftovers, allow the dish to cool before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken stock to adjust the consistency if needed.
tips to make Creamy Chicken and Gnocchi with Sundried Tomatoes and Spinach
- For an extra flavor boost, consider marinating the chicken in Italian seasoning for a couple of hours before cooking.
- Feel free to substitute the chicken with shrimp or sausage for a different protein option.
- Adjust the greens based on your preference; kale or arugula can also work well in this dish.
variation
You can change this recipe by using different types of cheese, such as mozzarella or gouda, for a unique flavor. Additionally, adding mushrooms or bell peppers can enhance the vegetable component.
FAQs
1. Can I use frozen gnocchi?
Yes, you can use frozen gnocchi. Just cook them according to the package instructions before adding them to the dish.
2. Is there a dairy-free version of this recipe?
Yes, you can replace heavy cream with coconut cream and use a dairy-free cheese for a dairy-free version.
3. How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (75°C) to be considered safe to eat. Use a meat thermometer for accuracy.
Creamy Chicken and Gnocchi with Sundried Tomatoes and Spinach
Ingredients
For the Dish
- 2 tablespoons olive oil or sundried tomato oil from the can Use sundried tomato oil for added flavor
- 1 pound chicken breast, cut into ¾ – 1 inch pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 16 ounces gnocchi
- 1 teaspoon smoked paprika
- ⅓ cup sundried tomatoes, chopped
- ½ cup grated parmesan cheese
- 2 cups baby spinach leaves
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken pieces, Italian seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Stir in the butter and minced garlic; cook for another minute until fragrant.
- Pour in the chicken stock and bring to a simmer.
- Add the heavy cream and bring back to a simmer, stirring frequently.
- Add the gnocchi, smoked paprika, sundried tomatoes, and baby spinach leaves.
- Cook until the gnocchi is tender and the spinach has wilted, about 5-7 minutes.
- Sprinkle with grated parmesan cheese before serving. Enjoy your meal!