Creamy Chicken Gnocchi With Sun-Dried Tomato
Creamy Chicken Gnocchi is 15 minutes to fantastic! Savory rotisserie chicken, fluffy gnocchi, and fresh baby spinach in divine sun-dried tomato cream sauce. A one-pan gnocchi dinner recipe is richly satisfying and delicious!
Looking for convenient recipes with rotisserie chicken and amazing flavor? Scrumptious Easy Chicken Pot Pie, satisfying Pulled Chicken Salad Sandwich, and “party-hearty” Rotisserie Chicken Sheet Pan Nachos. Want to know my “guilt-free, girl’s night” secret weapon? Toss rotisserie chicken in make-ahead Cheesy Hashbrown Casserole for the rest of the fam. (They’ll want to know when you’re going out again!)
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Why You’ll Love Creamy Chicken Gnocchi
Meals with rotisserie chicken are our house’s mainstay for quick and easy chicken recipes! Delicious Italian gnocchi takes less time than waiting for GrubHub! (And it costs way less too!) I love this creamy sun-dried tomato recipe for so many reasons it’s hard to pick only a few…
- Super easy gnocchi dinner recipe AND sophisticated flavor.
- Excellent for serving unexpected guests to impress.
- Gnocchi bathed in a delectable sun-dried tomato cream sauce.
- Gorgeous color, appetizing aroma, and fantastic flavors.
- A hearty, satisfying, and time-saving rotisserie chicken meal.
- One pot recipe chicken gnocchi means quick clean up too!
What Is Gnocchi?
A gnoccho (lump) is a small round Italian pasta dumpling with potatoes as the main ingredient. Italian gnocchi has always been considered pasta, although you will find opposing opinions claiming it is a dumpling, not pasta, due to the addition of potato or ingredients.
Traditionally potato gnocchi is boiled to a soft fluffy, or chewy consistency, then added to a sauce, soup, or various dishes. Gnocchi tends to hold on to the dish’s flavors and is very versatile: boiled, baked, or fried; each method garners a different taste and texture. If you are feeling outright adventurous, you can make your own. Check out The Ultimate Guide to Gnocchi by the Pasta Evangelists.
Ingredients To Make Creamy Chicken Gnocchi
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Olive Oil – any grade (virgin, pure, refined) is fine. If you have a choice, try to save the delicate extra-virgin for dressing and dipping.
- Sun-Dried Tomatoes – packed in oil and sliced. You can also rehydrate sun-dried tomatoes not packed in oil. (See below for tips)
- Garlic Powder
- Potato Gnocchi – uncooked. Sold in the refrigerated section or vacuum-sealed in shelf-stable packages by the boxed pasta. Gnocchi is a great pantry staple to keep on hand.
- Chicken Broth – or vegetable broth if you prefer.
- Half & Half – where the creamy gets its “dreamy.” The higher-fat milk product is preferred over regular milk if you have it.
- Salt & Black Pepper – seasonings
- Rotisserie Chicken* – deboned and shredded. (see instructions below if you don’t have
- Fresh Baby Spinach – if you are in a pinch, you can use frozen spinach, but it must be thawed and completely drained of excess water.
- Parmesan Cheese – hand-grated Parm is preferred for full flavor, avoiding unnecessary fillers and preservatives.
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Making One Pan Creamy Chicken Gnocchi With Sun-Dried Tomato
I can’t say it enough! This quick gnocchi dinner is super easy and convenient! All you need is a large skillet and 15 minutes for a dreamy, creamy chicken gnocchi meal.
When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Saute sun-dried tomatoes and garlic for three minutes.
- Add liquid, seasonings, and gnocchi, cooking for ~5 minutes.
- Stir in chicken and spinach until wilted/warmed through.
- Sprinkle with Parmesan cheese, and enjoy! Mangiare!
*Making Sun-dried Tomato Gnocchi Without Rotisserie Chicken
If you don’t have rotisserie chicken or cooked chicken on hand, not to worry! Cook 1 pound boneless skinless chicken tenderloins (or breast) cut into 1-inch pieces, seasoned with salt and pepper.
- Heat 2 tablespoons of oil in a dutch oven (or large, heavy pot) over medium heat.
- Add the seasoned chicken and saute for 5-6 minutes until it is cooked through.
- Remove the chicken from the pan and follow the creamy gnocchi with sun-dried tomato recipe as above; add chicken as directed in step 3.
Notes and Tips For The Best Sun-Dried Tomato Gnocchi
- Prefer a vegetarian creamy gnocchi dinner? Use vegetable broth and omit the rotisserie chicken. You can add onion and sliced yellow or red peppers for added flavor.
- If using fresh garlic cloves instead of garlic powder, 1 tsp equals 1 clove. For this chicken gnocchi recipe, you’ll need to mince three cloves.
- No need to boil the gnocchi before adding it to the pan. That is what makes this one-pot gnocchi meal so easy, it’s designed to cook the gnocchi in the sauce. This also allows the gnocchi to absorb more creamy sun-dried tomato flavor!
- As noted in the ingredient list, you can use frozen spinach in this creamy gnocchi recipe if needed. Thaw spinach in the fridge, allowing it to drain from a colander into a bowl. Using clean hands, squeeze out excess spinach juice, and freeze the nutrient-dense liquid for use in future recipes.
“Tip on the side:” I know someone who loves the sweetly distinct flavor of sun-dried tomato recipes but has jaw pain when chewing. The simple fix is to blend them up with the chicken broth after they are sauteed with the garlic. (Cooking them first releases all the depth/layers of flavors locked into the tasty little morsels!) Molto Bella!
Storing Creamy Chicken Gnocchi
Allow gnocchi with chicken to cool completely, then store in an airtight container in the refrigerator for 3-4 days.
I don’t recommend freezing chicken gnocchi due to the cream and the delicate texture of the potato gnocchi pasta.
Reheat leftovers gently in the microwave, stirring every 30 seconds until heated through.
Yes! According to WebMD.com, “Sun-dried tomatoes have a higher bioavailability of lycopene than fresh or canned tomatoes.” Plus, dried tomatoes are picked at the peak of ripeness and are full of nutrients and antioxidants. The small amount of Vitamin C lost due to the drying technique is replaced as a natural preservative.
Absolutely! Toss gnocchi in a pan with oil (good)or a mix of butter and oil (best), and saute for 12-15 minutes. This is great if you really want a main dish with gnocchi but have gnocchi nay-sayers because of “texture.” (It does take longer than boiling for 3-5 minutes until they float.)
Creamy Sun-dried Tomato Gnocchi Variations
The sweet, concentrated flavor of ripened sun-dried tomatoes in the rich, creamy garlic sauce sets chicken gnocchi apart from a ragu or regular cream sauce. However, you can opt-out or use cherry tomatoes or diced and seeded red tomatoes in a pinch.
We think this creamy chicken gnocchi recipe with rotisserie chicken is “deliziosa eccellenza” as is! Just in case, here are a few gnocchi variations or additions:
- Bacon or Pancetta
- Diced Ham
- Mississippi Chicken – drained
- Goat Cheese
- Kale – saute with sun-dried tomatoes
- Red Pepper Flakes
- Italian Seasoning
- Dried Basil
- Make Creamy Chicken Gnocchi Soup!
How do you soften sun-dried tomatoes not packed in oil?
Fortunately, there are several options to rehydrate sun-dried tomatoes when they are called for in a sun-dried tomato recipe:
- Quick Fix – cover with salted water and microwave for two minutes.
- Tried & True – cover dried tomatoes with warm water, broth, or even wine at room temp for two hours, and check for flexibility.
- Overnight – is recommended if you would like to rehydrate in olive oil. Use EVOO when adding rehydrated sun-dried tomato to any raw dish or salad.
Remember the age or brand of sun-dried tomato can affect hardness/stiffness, and longer soak times might be needed.
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Creamy Chicken Gnocchi With Sun-Dried Tomato
Creamy chicken gnocchi is 15 minutes to fantastic! Savory rotisserie chicken, fluffy gnocchi, and fresh baby spinach in divine sun-dried tomato cream sauce. A one-pan gnocchi dinner recipe is richly satisfying and delicious!
- 1 teaspoon olive oil
- 1/2 cup sun-dried tomatoes with oil, drained
- 1 tablespoon garlic powder
- 12 ounces uncooked gnocchi
- 1 cup chicken broth
- 1/2 cup half & half
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups rotisserie chicken, shredded *see notes
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- (optional) 1/4 teaspoon crushed red pepper
- In a large skillet over medium heat, add oil, sun-dried tomatoes, and garlic. Cook for about 3 minutes, then add the gnocchi, chicken broth, half-and-half, salt, and pepper. Cover and cook until gnocchi are fluffy (about 5 minutes).
- Stir in chicken and spinach and cook for another 5 minutes or until spinach is wilted and chicken is warmed through. Sprinkle with parmesan cheese and crushed red pepper and serve immediately.
If you don’t have rotisserie chicken (or any already cooked chicken), you can cook 1 to 1.5 pounds of boneless skinless chicken tenderloins (or breast) cut into 1-inch pieces, seasoned with salt and pepper.. Heat 2 tablespoons of oil in a dutch oven (or large heavy pot) over medium heat, add the chicken to the pan, and saute for 5-6 minutes until the chicken is cooked through. Remove from pan and set aside. Follow the recipe as above and add the chicken back in as directed in step 2.
STORE LEFTOVERS: Allow to cool completely, then store in an airtight container in the refrigerator for 3-4 days.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 576Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 186mgSodium: 1213mgCarbohydrates: 44gFiber: 3gSugar: 5gProtein: 41g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
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