Chicken Gnocchi Recipe

No ratings yet

This one-pan Chicken Gnocchi recipe is quick, delicious, and kid-approved! Chunks of tender chicken breast and fluffy gnocchi are simmered in a creamy, garlic-infused tomato sauce, then topped with melty cheese.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American, Italian

Diet: Low Fat

Skill Level: Beginner

Servings: servings

Author: Rena

Ingredients

2 tablespoons olive oil divided
1 pound boneless skinless chicken breasts cut into bite-sized cubes
Kosher salt and pepper to taste
1 teaspoon Italian seasoning
6-8 cloves garlic minced and divided
1 medium yellow onion finely diced
28 ounces tomato sauce one can
¼ cup heavy cream optional
16 ounces fresh gnocchi from the fridge section
1 cup shredded mozzarella
½ cup freshly grated Parmesan cheese
freshly chopped herbs like basil or parsley optional

Instructions

Heat 1 tablespoon of the 2 tablespoons olive oil in a large pan over medium-high heat. Add the 1 pound boneless skinless chicken breasts (cubed) in a single layer and season with Kosher salt and pepperand 1 teaspoon Italian seasoning. Cook undisturbed for 4-5 minutes, until golden, then stir in half of the 6-8 cloves garlic (minced) and continue to cook until the chicken is fully cooked through. Remove and set aside.
In the same pan add the remaining tablespoon of olive oil. Sautee the 1 medium yellow onion (finely diced) for 3-4 minutes. Add the remaining garlic (minced) and cook for 1 more minute.
Stir in the 28 ounces tomato sauce and reduce the heat to medium-low. Simmer the sauce for 10-12 minutes. Add the ¼ cup heavy cream, if using, and season with salt and pepper.
Add the cooked chicken and 16 ounces fresh gnocchi into the sauce and continue to simmer for 3-4 minutes, stirring occasionally to avoid sticking, until the gnocchi are tender.
Remove from heat and sprinkle with 1 cup shredded mozzarella, ½ cup freshly grated Parmesan cheese and freshly chopped herbs like basil or parsley, if desired.

Notes

Variations & Tips:

For added greens, try folding in a few handfuls of baby spinach at the end of cooking, just until wilted, before topping with the cheese.
Used flavored gnocchi like pumpkin or spinach gnocchi, or even cauliflower gnocchi, for a different take.
For more veggies, saute florets of broccoli or cauliflower with the onion.
Top the dish with a few handfuls of arugula for a fresh, peppery kick.
Make it vegetarian: swap out the chicken breast for chickpeas or white beans. No need to saute them first, add them along with the tomato sauce.
For a more intense tomato flavor, stir in 1/3 cup chopped sun-dried tomatoes (packed in oil, drained).
You can use chicken sausages in place of the chicken breast for even more flavor. Remove the casings and roll the meat into small balls. Fry them off as you would the chicken breast.

Storage & Reheating:

Storage: Let the leftovers cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Freezing isn't recommended as the gnocchi will become mushy.
Reheating: Stir leftovers in a pot over a medium-low heat with a splash of water until piping hot. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot throughout.

Nutrition