Creamy Spinach Parmesan Gnocchi with Chicken (Printable)

Tender gnocchi and shredded chicken swim in a rich garlic Parmesan cream sauce with fresh spinach. A comforting 30-minute meal perfect for busy weeknights.

# 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 Make It:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Drain and set aside.
02 - While the gnocchi cooks, 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 Advice:

01 -
  • The whole thing comes together in 30 minutes, which means weeknight dinner without the stress or takeout expense.
  • Gnocchi absorbs flavors like a dream, so every bite tastes creamy and rich without being heavy.
  • Spinach wilts right into the sauce, sneaking in greens without anyone noticing or complaining.
02 -
  • Don't let the sauce boil hard once the cream is in; gentle bubbles are your friend, aggressive boiling is how you end up with a broken, greasy mess.
  • Grate your own Parmesan—the stuff in the green can contains anti-caking agents that will turn your silky sauce grainy and disappointing.
03 -
  • Cook your gnocchi just until it floats, not a minute longer—overcooked gnocchi becomes mushy and loses its tender structure in the sauce.
  • If you're making this for guests, cook the gnocchi ahead and toss it with a little oil to prevent sticking, then add it to the sauce right before serving so everything comes together at the table's edge and tastes fresh.
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