Creamy Spinach Parmesan Gnocchi Chicken (Printable)

Tender gnocchi and chicken in a rich Parmesan cream sauce with fresh spinach—ready in 30 minutes.

# What You Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded

→ Gnocchi

02 - 1 lb 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 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper
11 - Pinch of freshly grated nutmeg

# Directions:

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 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. 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 comes together in 30 minutes flat, yet tastes like you've been simmering something all day.
  • Everything lives in one skillet, which means minimal cleanup and maximum flavor, since every ingredient gets to know every other ingredient.
  • The sauce is silky and forgiving, stretching to coat tender gnocchi without feeling heavy or overly rich.
02 -
  • Don't let the garlic brown—it turns bitter and will haunt your sauce with a sharp, acrid note that no amount of Parmesan can fix.
  • Freshly grated Parmesan is non-negotiable here because pre-shredded cheese contains cellulose that prevents it from melting into the sauce smoothly, leaving grainy little specks instead of that creamy dreaminess.
  • The spinach releases moisture as it wilts, which is actually a feature, not a bug—it gently thins the sauce to exactly the right consistency.
03 -
  • Cook the gnocchi separately first rather than trying to cook it in the cream sauce, which can make them mushy and cause the sauce to break.
  • Reserve a cup of gnocchi cooking water before draining—a splash of this starchy water can save a sauce that's too thick or too thin.
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