Creamy Chicken and Gnocchi
This delicious dish is full of pillowy gnocchi drenched in a rich buttery cream sauce, with pops of juicy chicken and earthy spinach. Plus it's so easy, you can make it in under thirty minutes!
Ingredients
- 1.25 lbchicken thighs (4 to 5 thighs)* ($4.23)
- 1 tbspItalian Seasoning
- 0.5 tspSmoked Paprika
- 0.5 tspSalt
- 0.25 tspPepper
- 2 tbspCooking Oil
- 1 mediumYellow Onion, diced
- 2Garlic
- 2 tbspSalted Butter, divided
- 1 lbpotato gnocchi (dry)** ($1.13)
- 2 cupFresh Spinach
- 1 cupVegetable Broth
- 0.5 cupHeavy Cream
- 0.25 cupParmesan**** ($0.44)
Instructions
- 1
Dice the chicken thighs into 2-inch pieces. Add the chicken to a bowl and top it with Italian seasoning, smoked paprika, salt, and pepper. Mix until combined.
- 2
Place a large, deep skillet over medium heat and add the cooking oil. Once it's shimmering, add the chicken and cook undisturbed until well browned, about 3 minutes. Stir and brown on the other side, about 3 more minutes. Remove the chicken from the pan when it's cooked through and leave the fat in the pan.
- 3
Add the onion and garlic to the skillet. Saute until the onions have softened and the garlic is fragrant, about 2 minutes
- 4
Add the gnocchi and 1 tablespoon salted butter to the skillet and brown for 2 minutes.
- 5
Add the spinach and the broth to the skillet. Cover the pan. Cook for 1 to 2 minutes until the spinach has wilted and the gnocchi has hydrated.
- 6
Add the heavy cream and the remaining 1 tablespoon of salted butter to the skillet. Stir until the butter has melted and the cream is steaming hot but not boiling.
- 7
Take the skillet off the heat. Add the parmesan to the pan and stir until it melts, creating a velvety sauce.
- 8
Finally, return the cooked diced chicken to the skillet. Mix gently into the gnocchi and cream sauce. If desired, garnish with parsley.