Name: Creamy One-Pot Gnocchi with Chicken and Vegetables Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound of gnocchi (store-bought or homemade); 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; 2 cups fresh spinach; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes (optional, for heat); 1 cup chicken broth; 1/2 cup heavy cream; Salt and pepper to taste; 1/2 cup grated Parmesan cheese; Fresh basil leaves for garnish (optional)

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Introduction

This creamy one-pot gnocchi and chicken dish is a perfect weeknight meal that combines tender chicken, soft gnocchi, and fresh vegetables in a rich, flavorful sauce. Easy to make and packed with comforting flavors, it’s sure to become a family favorite.

Creamy One-Pot Gnocchi with Chicken and Vegetables Recipe - Recipe Image

Ingredients

1 pound of gnocchi (store-bought or homemade)
1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
2 cups fresh spinach
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional, for heat)
1 cup chicken broth
1/2 cup heavy cream
Salt and pepper to taste
1/2 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Step 2: Add the minced garlic and cook for 1-2 minutes, stirring frequently to prevent burning.
Step 3: Stir in the diced red bell pepper and cook for another 3-4 minutes until softened.
Step 4: Add the chicken pieces. Season with salt, pepper, dried oregano, and dried basil. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Step 5: Add the gnocchi to the pot. Pour in the chicken broth, ensuring the gnocchi is submerged. Bring to a gentle boil.
Step 6: Reduce heat to low, cover the pot, and simmer for about 5 minutes until gnocchi is tender and has absorbed flavors.
Step 7: Remove the lid and add the halved cherry tomatoes and fresh spinach. Stir gently to combine.
Step 8: Pour in the heavy cream and stir well to incorporate. Let the dish simmer for another 3-4 minutes until spinach wilts and tomatoes soften.
Step 9: If desired, sprinkle in the red pepper flakes for a bit of heat. Taste and adjust seasoning with salt and pepper as needed.
Step 10: Stir in the grated Parmesan cheese until melted and blended. Remove the pot from heat and let it sit for a couple of minutes to thicken the sauce slightly.
Step 11: Serve warm, garnished with fresh basil leaves if using. This dish pairs well with crusty bread or a simple green salad.

Tips & Variations

For a vegetarian version, replace chicken with mushrooms or tofu and use vegetable broth instead of chicken broth.
If you prefer a thinner sauce, add more chicken broth or cream during cooking.
Fresh herbs like thyme or rosemary can be added for extra flavor.
Use gluten-free gnocchi if you need to avoid gluten.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of chicken broth or cream if the sauce becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi can be used directly in this recipe without thawing. Just increase the simmering time by a few minutes until they are tender.

Is it necessary to pre-cook the chicken before adding the gnocchi?

It’s best to cook the chicken first until browned and cooked through before adding the gnocchi to ensure the chicken is fully cooked and flavorful.