Creamy Chicken and Gnocchi with Spinach

chicken and gnocchi in cream sauce with parmesan and spinach

5 from 1 reviews

Creamy Chicken and Gnocchi with Spinach is a comforting, flavorful recipe made in your favorite skillet. Pair soft, tender gnocchi with moist and flavorful chicken thighs all tossed together in an easy creamy sauce.


  • 16oz potato gnocchi, shelf stable kind
  • 1.5 lbs boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1.5 teaspoons paprika
  • 4 tablespoons butter, salted or unsalted. Divided
  • 1 tablespoons canola oil, or other high heat cooking oil
  • 1 medium white or yellow onion, diced
  • 1 tablespoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons all-purpose flour
  • 1.5 cups chicken broth or stock
  • 1 cup half and half
  • 2oz baby spinach
  • 1/4 cup grated Parmesan Cheese


  1. Par Boil Gnocchi - Start by getting some water boiling and par-cooking the gnocchi for just 2 minutes. It will finish cooking in the sauce. Drain and set aside.
  2. Brown Chicken  - While the water is boiling, you can start the rest of the recipe. Dry the chicken and season well on all sides with the salt, pepper, and paprika. Heat up half of the butter and the oil in a large skillet over medium heat. Once hot, add the chicken (you may need to cook in batches). Brown the chicken on both sides and cook until fully cooked (165 degrees F). It will take about 3-4 minutes per side. Remove chicken to a plate and set aside.
  3. Cook Onion and Garlic - In the same skillet, add the onion and cook until softened (3-5 minutes). Add the garlic and red pepper flakes to the onion and cook for another minute or two more until fragrant.
  4. Make Creamy Sauce - To make the sauce, add the remaining butter and once melted add the flour and make a roux by letting it cook while stirring for a minute until light brown. Slowly stir in the chicken broth - scraping bits off the bottom - and let thicken before stirring in the half and half and cooking until thickens slightly.
  5. Add Spinach and then Chicken - Lower the heat and stir in the spinach to to wilt then add the gnocchi. Bring it all to a simmer and cook for a couple of minutes until the gnocchi is tender.
  6. Serve and Enjoy - Add the chicken back to the skillet and sprinkle with grated parmesan.


Leftovers can be stored in an airtight container in the fridge for up to 4 days.

I used an 11-inch enameled cast iron skillet. I recommend using an 11 or 12 inch skillet. You can use a 10-inch skillet but you may need to brown the chicken in batches.


Keywords: Creamy Chicken and Gnocchi, Creamy Gnocchi with Chicken

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