Creamy Spinach Parmesan Gnocchi with Chicken (Print Version)

Tender gnocchi and shredded chicken in a rich garlic Parmesan cream sauce with fresh spinach, ready in 30 minutes.

# What You'll Need:

→ Protein

01 - 2 cups cooked chicken breast, shredded

→ Pasta

02 - 18 oz store-bought potato gnocchi

→ Vegetables

03 - 2 cups fresh baby spinach, loosely packed
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 1 cup heavy cream
09 - 1/2 cup whole milk
10 - 3/4 cup freshly grated Parmesan cheese, plus extra for serving
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon salt

→ Garnish

14 - Freshly cracked black pepper
15 - Chopped fresh parsley, optional

# How To:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Drain and set aside.
02 - Heat the butter and olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the heavy cream and milk. Stir in the Italian seasoning, black pepper, and salt. Bring the sauce to a gentle simmer.
04 - Add the shredded chicken to the skillet and cook for 2-3 minutes, stirring to warm through.
05 - Stir in the Parmesan cheese until melted and the sauce is smooth and thickened, about 2 minutes.
06 - Add the cooked gnocchi and spinach to the skillet. Toss gently until the spinach wilts and the gnocchi is well coated with the sauce, about 2 minutes.
07 - Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and chopped parsley.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, which means you can go from empty stomach to plate in the time it takes to watch one episode of something.
  • The sauce clings to every little gnocchi pocket like it was meant to be there, creating this luxurious texture that somehow feels both rich and light.
  • Rotisserie chicken means zero actual cooking stress if you're short on energy.
02 -
  • Don't add cold ingredients to hot cream—everything should be at similar temperatures or the sauce will break and look grainy and wrong.
  • Freshly grated Parmesan melts into sauce, but pre-grated versions have cellulose that makes the sauce texture weird and disappointing.
  • Spinach releases water as it wilts, so add it at the very end so it doesn't dilute the sauce you worked to thicken.
03 -
  • If your sauce breaks or looks separated, whisk in a splash of cold milk off heat and it'll usually come back together.
  • Save some gnocchi cooking water before you drain it—a tablespoon stirred into the finished sauce loosens it back up if it thickens too much as it sits.
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