Creamy Spinach Parmesan Gnocchi (Printable version)

Tender gnocchi and chicken in a rich Parmesan cream sauce with fresh spinach—a comforting one-pan Italian favorite ready in 30 minutes.

# What You Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded

→ Gnocchi

02 - 1 pound store-bought potato gnocchi

→ Vegetables

03 - 3 cups fresh baby spinach
04 - 2 cloves garlic, minced

→ Dairy

05 - 1 cup heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 2 tablespoons unsalted butter

→ Pantry

08 - 1 tablespoon olive oil
09 - ½ teaspoon salt, or to taste
10 - ¼ teaspoon black pepper
11 - Pinch of freshly grated nutmeg, optional

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface, approximately 2 to 3 minutes. Drain thoroughly and set aside.
02 - In a large skillet over medium heat, add olive oil and butter. Once melted, add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, pepper, and nutmeg if using. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens slightly.
04 - Add shredded chicken and spinach to the skillet. Stir until the spinach is wilted and the chicken is heated through, approximately 2 minutes.
05 - Add the cooked gnocchi to the skillet. Gently toss everything to coat the gnocchi in the sauce. Warm through for 1 to 2 minutes.
06 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like you've been stirring a sauce for hours, but honest truth is you haven't.
  • Everything happens in one skillet, which means minimal cleanup when you're already tired.
  • The gnocchi gets pillowy and sauce-drunk in the best possible way.
02 -
  • Pre-grated cheese won't melt smoothly into the sauce—it'll clump and feel grainy instead of silky, so block Parmesan is genuinely worth the extra thirty seconds of grating.
  • Salt your pasta water properly, or the gnocchi will taste bland no matter how good your sauce is; it's your only chance to season them from the inside out.
03 -
  • If you're making this ahead, cook the gnocchi separately and store the sauce in the fridge—combine them when you're ready to eat so the gnocchi stays tender instead of getting soggy.
  • Rotisserie chicken is your secret weapon on nights when you don't have pre-cooked chicken; it adds flavor and you'll save yourself the step of cooking or shredding.
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