So This Creamy Spinach Chicken Gnocchi Thing…

If you’ve ever found yourself staring at a bag of gnocchi in the cupboard and wondering, “Now what on earth do I do with this?” — you’re in good company. The first time I made this creamy spinach chicken gnocchi, I was home late after a commute that felt like it was straight out of a sitcom, and I just threw together whatever I could find in my fridge. (It beat cereal for dinner, anyway.) To this day, it’s probably the only recipe my younger brother has asked for seconds of without making that face he does when he sees anything green. Plus, it’s all in one pan, so less washing up — and honestly, who’s got time for that after work?

Why You’ll Probably Want to Make This (Again and Again)

I make this when I want dinner to feel fancy-ish but can’t deal with fussy steps. My family goes a bit nuts for it, especially since the gnocchi soaks up all that sauce (like little pillowy sponges — in a good way).

Also, if you’ve ever tried gnocchi before and thought it was bland or soggy, trust me, pan-frying it first changes the game. And here’s a confession: the first time, I accidentally used half-and-half instead of cream because that’s all I had. I thought I’d ruined it, but it actually turned out lighter, so go figure!

What You’ll Need (and What You Can Get Away With Swapping)

1 lb (about 500g) potato gnocchi (shelf stable or refrigerated — I’ve used both, and my grandmother claims De Cecco is the real deal, but I’ve grabbed the store brand more times than I can count)
2 chicken breasts, diced (or use thigh if you like it juicier; rotisserie chicken totally works if you’re in a rush!)
3 big handfuls of fresh spinach (baby spinach is easiest, but regular chopped works — or honestly, frozen spinach in a pinch, just squeeze out the water)
2 cloves garlic, minced (or that pre-minced stuff if you’re feeling lazy, which is most Mondays for me)
1 small onion, chopped (sometimes I skip if I can’t be bothered, but it does add sweetness)
1 cup cream (half-and-half if you want it lighter, or even evaporated milk, though it’s a bit less rich)
1/2 cup chicken broth (but I’ve used veggie stock when I was out)
1/2 cup grated parmesan (from a bag, from a block, whatever’s in the fridge)
Salt and pepper (to taste, or as my mum says, “until it tastes right”)
Olive oil or butter (a splash, or a nob — up to you)

How I Usually Throw This Together

Heat a good glug of olive oil or a knob of butter in a big frying pan over medium heat. (Yes, I know, ‘good glug’ is not scientific. But you’ll know when you see it.) Add your diced chicken. Season with salt and pepper. Cook until it’s almost cooked through — not totally dry, but not pink, either. Take it out, set aside.
This is where I add more oil if the pan’s dry (don’t be shy), then toss in the gnocchi in a single layer. Let them get golden and a bit crisp. Shake the pan every so often, but don’t fuss too much. This part makes the gnocchi a little nutty and not gummy. (Don’t panic — if they stick, just scrape them up. It’s all flavor!)
Add your onions; let them get soft. Garlic in next — just for a minute (burnt garlic is the stuff of nightmares). Now toss the chicken back in.
Pour in the broth and cream. Stir. Add spinach by the handful — it looks like a mountain but wilts down to almost nothing, sort of like my enthusiasm for laundry.
Let it all bubble together for maybe 3 to 5 minutes, stirring now and then, until the sauce thickens a bit and everything’s coated in creamy goodness. At this point, I always sneak a bite of gnocchi — for, you know, science. If it’s too thick, splash in a little more broth.
Turn off the heat. Stir in the parmesan — it’ll melt right in. Taste, and season again if you need to. (I usually do; I’m a bit heavy-handed with the pepper.)

Notes: Things I’ve Learned the Hard Way

Don’t skip pan-frying the gnocchi. I tried just boiling them once — tasted like glue, honestly.
If your sauce looks split or weird, stir in a splash of hot water. I dunno why, but it fixes it.
Fresh spinach is best, but if you use frozen, squeeze out as much water as you can, or you’ll end up with soup. (Not the good kind.)

Variations — The Good, The Bad, and the “Why Did I Try That”

I’ve tossed in mushrooms before — yum.
Once tried swapping in kale for spinach; it was… fine. Kinda chewy. Maybe if you cook it longer?
Added sun-dried tomatoes once. Actually, so good — highly recommend if you’ve got a jar lurking in your fridge.
I tried vegan cream once; it split a bit, but the flavor was decent if you’re dairy-free (just don’t show my Italian uncle).

What You Actually Need Tool-Wise (Sort Of)

Big frying pan or sauté pan — I swear by my old nonstick, but even a soup pot works in a pinch.
Wooden spoon or spatula — but a regular ol’ spoon will do if you have to.
Cutting board and knife (or, confession, sometimes I use kitchen scissors to cut the chicken straight into the pan; don’t judge me!)

How to Store (Though Honestly, It Barely Survives a Day Here)

Stick leftovers in an airtight container in the fridge. It’s good for up to 3 days. But — and I mean this — it’s never lasted that long in my house. And I think it tastes better the next day, cold out of the fridge (is that weird?). If you want to reheat, a splash of cream or broth perks it back up. (Microwave’s fine, but stove is better.)

What to Serve With It (Or Just Eat Straight from the Pan)

I’m all about garlic bread on the side, but a simple salad is nice if you’re feeling virtuous. My little cousin insists on ketchup, but that’s a battle I’ve given up fighting. Oh, and a glass of white wine doesn’t hurt, if you’re so inclined.

Lessons Learned (aka Pro Tips I Picked Up the Hard Way)

I once tried rushing the pan-fry step and ended up with mushy gnocchi. Patience here pays off — let them get golden.
Taste the sauce before you salt again — some parmesan brands are way saltier than others, and I’ve ended up with a salt lick for dinner before (oops).
Oh, and if you forget to thaw your spinach, just microwave it for a minute — but drain it well or your sauce will be a bit sad and watery.

FAQs, Because Apparently People Always Ask Me These

Can I use pre-cooked chicken? Yup! Shred up a rotisserie chicken and toss it in at the end; just warm it through so it doesn’t dry out.
What if I don’t have cream? Actually, I find half-and-half or even full-fat milk works, but the sauce won’t be as thick. You can always stir in a bit more parmesan — or a spoonful of cream cheese (seriously, it works).
Can I freeze this? You can, but the gnocchi gets a bit mushy when defrosted. I’m not fussed, but if it bothers you, make a smaller batch instead.
Is it gluten free? Only if your gnocchi is! There are good GF brands now, but check the label. Here’s a Bon Appétit list of GF gnocchi I’ve tried.
Any make-ahead tips? Sure, you can prep the chicken and veg ahead, but honestly, it comes together so quick I rarely bother. If you really want to make it ahead, keep the sauce and gnocchi separate till you reheat, so nothing gets soggy.
Why is my sauce lumpy? Might be the parmesan; try grating it finer, or add it off the heat. Or just tell everyone it’s rustic — that’s what I do.

P.S. If you want to try making your own gnocchi, Serious Eats has a great step-by-step guide. (But honestly, store-bought is fine!) And if you’re curious about pan types, The Kitchn’s nonstick pan roundup helped me pick my favorite.

Anyway, if you give this creamy spinach chicken gnocchi a whirl, let me know how it goes — or what swaps you made, because let’s be real, half the fun is riffing as you go.