Over the last year, I’ve really enjoyed learning to cook with gnocchi. Although you can make the potato dumplings from scratch, I’ve been experimenting with the store-bought version that you can pick up in the pasta aisle. A package of gnocchi is a great thing to have in the pantry when you’re in the mood for something like pasta but a little bit fancier.
Gnocchi cooks up quickly in a pot of boiling water or you can pan-fry or bake them for a crispier texture. I’ll often toss the dumplings in marinara sauce or pesto, but lately I’ve been on a mission to find a fun and delicious way to dress them up, so I went to my go-to spot for recipe inspiration: social media.
That’s where I ran across the Creamy Chicken and Gnocchi recipe shared by food content creator Luke Brown (@cookinginthemidwest), and I instantly knew it had potential. It had all the makings of a comfort-food classic: golden, crispy chicken, a rich, garlicky cream sauce and little potato dumplings soaking up every last bit of flavor.
I was excited to give it try to see if it was the gnocchi recipe I’ve been searching for. Here’s what happened when I made it in my kitchen.
Related:This Copycat Olive Garden Chicken Gnocchi Soup Creams the Original
😋😋 SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Parade Eats newsletter. 🍳🍔
Ingredients Needed for Creamy Chicken and Gnocchi
The ingredient list for this recipe was refreshingly simple, consisting mostly of pantry staples that I already had on hand. If you want to make it, you’ll need diced chicken breasts, a bit of flour and seasonings, garlic, butter, olive oil, chicken broth, cream, Parmesan, a handful of sun-dried tomatoes and a package of gnocchi.
Related: The Secret Ingredient for Making Jarred Pasta Sauce Taste Like It Came From an Italian Restaurant
How To Make Creamy Chicken and Gnocchi
View this post on Instagram
The process starts by dredging the chicken in a seasoned flour mixture of salt, pepper, paprika and garlic powder, then searing it in a mix of olive oil and butter until the meat is perfectly golden and crisp. Once the chicken is cooked through, it’s removed from the skillet to make room for the sauce.
This is where things start smelling incredible. Butter, garlic and Parmesan come together with broth and cream to form a luscious, thick sauce that coats every bite. Oregano, thyme and a pinch of red pepper flakes add depth, while sun-dried tomatoes bring some tang and hint of sweetness that brighten up the richness of the other ingredients.
One package of gnocchi goes right into the sauce to cook, and after a few minutes, the chicken gets added back in. Give it a few good stirs and it’s ready to serve.
On paper, it sounds like a 20-minute weeknight dream, but this recipe kept me on my toes.
Related: The Italian Home Cook Trick for Making Creamy Pasta Sauce Without the Cream
My Honest Review of This Creamy Chicken and Gnocchi Recipe
This dish is definitely worth making, but it’s not quite the hands-off meal it appears to be in the video. Once the sauce starts coming together, you have to keep stirring and adjusting the heat so nothing sticks or curdles. It’s one of those recipes that requires you to stay put. This isn’t the time to wander off to switch out the laundry or scroll your phone.
All in all, it took me about 30 minutes from start to finish, which isn’t bad for something that tastes this rich and comforting. The sauce turned out creamy and perfectly balanced, and the chicken had that just-right sear and light crunch.
The gnocchi, however, left me wanting just a little more texture. It was tender and soaked up all the sauce beautifully, but I prefer mine with a bit of a crisp edge, which would be a great contrast to all that creamy goodness.
The next time, I’m taking a tip from a commenter who said they baked their gnocchi in the oven for about 10 minutes to crisp it up before adding it to the sauce. That extra step sounds like it could take this dish from really good to absolutely perfect.
Even without the crisped gnocchi, my family loved it, and I found myself sneaking back to the pan for “just one more bite.” I will definitely make this again, but probably not too often. It’s not difficult, but it’s one of those dishes that demands your attention once you start cooking.
It might not be the best choice for a rushed weeknight evening, but I could see it being a great fit for a Friday night supper or a leisurely weekend dinner with friends. It’s easy but elevated enough to to feel a little bit special.
Up Next:
Related: The Simple Italian Pasta Recipe That Fans Say ‘Has No Business Being That Good’
