Description
This One-Pan Creamy Chicken Gnocchi is a comforting and flavorful dish featuring golden pan-fried gnocchi, tender chicken chunks, fresh vegetables, and a luscious creamy sauce enriched with Parmesan cheese. Topped with a crispy garlic pangrattato, this easy-to-make recipe combines textures and tastes to deliver a satisfying meal perfect for weeknight dinners.
Ingredients
Vegetables & Protein
- 1 unit brown onion, finely chopped
- 2 cloves garlic, finely chopped (divided)
- 1 bag baby spinach leaves, roughly chopped
- 1 unit zucchini, cut into 1cm chunks
- 1 packet chicken breast (about 250-300g), cut into 2cm chunks
Pantry & Dairy
- Olive oil, for frying (approximately 4-5 tablespoons)
- ½ sachet panko breadcrumbs (approx. 25g)
- 1 packet gnocchi (about 500g)
- 1 packet light cooking cream (approx. 150ml)
- 1 cube chicken stock, crumbled
- 1 packet grated Parmesan cheese (approx. 50g), with some reserved for garnish
Instructions
- Prep the ingredients: Finely chop the brown onion and garlic (or use a garlic press). Roughly chop the baby spinach leaves. Cut the zucchini into 1cm chunks. Cut the chicken breast into 2cm chunks.
- Make the garlic pangrattato: Heat a good drizzle of olive oil in a large frying pan over medium-high heat. Add the panko breadcrumbs and cook, stirring continuously until golden brown (about 3 minutes). Add half of the garlic and cook for 1 minute more until fragrant. Season with a pinch of salt and pepper. Transfer the pangrattato to a medium bowl and set aside.
- Pan-fry the gnocchi: Return the frying pan to medium-high heat with a generous drizzle of olive oil. Add the gnocchi in a single layer and fry, tossing occasionally, until golden on all sides, about 6-8 minutes. Season with salt and pepper. Transfer the gnocchi to a medium bowl and set aside. (If the gnocchi doesn't fit in a single layer, fry in batches and add extra oil as needed.)
- Cook the chicken and vegetables: Return the frying pan to high heat and add a drizzle of olive oil. Add the chicken pieces and onion, cooking and tossing occasionally until browned, about 3-4 minutes. Add the zucchini and cook for an additional 2-3 minutes until softened and the chicken is cooked through. Add the remaining garlic and cook for 1 minute until fragrant.
- Prepare the creamy sauce: Reduce the heat to medium and add the light cooking cream, crumbled chicken stock cube, and grated Parmesan cheese (reserve some cheese for garnish). Stir everything to combine and season with pepper to taste. Return the gnocchi to the pan and add the baby spinach leaves, stirring until the spinach is wilted. If the sauce seems too thick, add a splash of water to loosen it.
- Serve: Divide the creamy chicken gnocchi between serving bowls. Top each bowl with the garlic pangrattato and the reserved Parmesan cheese for garnish. Serve immediately and enjoy your flavorful one-pan meal!
Notes
- You can use fresh or frozen gnocchi depending on availability.
- If you prefer a spicier dish, add a pinch of chili flakes when cooking the pangrattato.
- The pangrattato topping adds a crunchy texture and can be customized by adding herbs like parsley or basil.
- Adding a splash of water or extra cream can adjust the sauce consistency to your preference.
- Cook gnocchi in batches if your pan isn’t large enough to ensure even browning.
- Prep Time: 15 minutes
- Cook Time: 31 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-inspired
