Description
Creamy Chicken Gnocchi is a comforting and hearty one-pot meal that combines tender potato gnocchi with shredded chicken, spinach, and a creamy Parmesan broth. Perfect for a cozy weeknight dinner!
Ingredients
Scale
For the Creamy Chicken Gnocchi:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 stalk celery (diced)
- 1 medium carrot (peeled and diced)
- 2 cups cooked shredded chicken
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 3 cups chicken broth
- 1 cup heavy cream
- 1 package (16 oz) potato gnocchi
- 2 cups baby spinach
- ½ cup grated Parmesan cheese
Instructions
- Saute Aromatics: In a large pot or deep skillet, heat olive oil and butter over medium heat. Add the onion, celery, and carrot and cook for 5–6 minutes, until softened.
- Add Chicken and Seasonings: Stir in garlic, then add the shredded chicken, Italian seasoning, salt, pepper, and red pepper flakes if using. Stir to combine.
- Cook Gnocchi: Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and add the gnocchi. Cook for 3–4 minutes until the gnocchi float to the top and are tender.
- Finish Soup: Reduce heat, stir in the spinach and Parmesan cheese. Let simmer for 1–2 minutes until spinach is wilted and the soup is creamy and thickened. Adjust seasoning if needed.
- Serve: Garnish with extra Parmesan or parsley and serve hot.
Notes
- Rotisserie chicken works great for this recipe.
- For a lighter version, substitute half-and-half for the cream.
- You can also add mushrooms or peas for extra texture.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 520
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
