Creamy Chicken Gnocchi in a Spicy Roasted Pepper Sauce

In this one-pan creamy chicken gnocchi recipe, there’s a whole lot of flavor being created with relatively little effort. We’ve got a killer, three-ingredient sauce in which our pillowy gnocchi and tender chicken get to swim. Good for them! It seems I’m guilty of throwing spinach in this and dubbing it “florentine,” but alas, here we are. It works.

What is Gnocchi?

Well, it’s Italian. There’s that fact of it. And it’s potato-based. Basically, gnocchi are these little pillowy balls of dough that are boiled and then tossed in a sauce of some sort, much in the same manner as say, German Spaetzle. But the thing that makes gnocchi well, gnocchi … is the potato element. Traditionally speaking this is the case, at least. Now, with people watching their carbs and whatnot, you’ll see gnocchi fashioned out of all sorts of things. Cauliflower is a very popular choice (and delicious, honestly).

Gnocchi is made by boiling and mashing potatoes and then using that creamy potato pulp as part of a dough that also contains flour and typically egg. The dough is rolled out into long, skinny tubes and then cut into bite-sized portions that are usually shaped and indented with the prongs of a fork or a special gnocchi roller, if you’re into gadgetry (I am not if I can at all avoid it).

The tiny gnocchi are then boiled in water until cooked, drained and tossed in some sort of sauce. Its delicious all around, what can I say?

What if I can’t find “Skillet Gnocchi?”

So you may or may not have noticed that I call for something called, “skillet gnocchi” in this recipe. This is a product that is very widely available at most major American supermarkets so therefore I feel okay asking you to get it. Essentially, skillet gnocchi is like a firmer, par-boiled variety made by Giovanni Rana, my absolute favorite brand of store-bought Italian fare. Because of it’s denser, firmer texture, it is possible to crisp and brown it up in a skillet which honestly is great. Texture is gnocchi’s friend, guys.

But if you are unable to locate this product, fear not! This recipe works swimmingly – beautifully – with traditional, regular (read: non-skillet) gnocchi. Just boil it per the package directions and then gently toss it about in the pan, taking care not to mush it up too much. No worries. Just note that regular gnocchi will also bloom and billow up more on you, really soaking up allllll of the liquids and getting very soft as it sits. Not a problem, just know this.

What you’ll need

This recipe only requires about 7 or 8 ingredients (not counting salt, pepper, and cooking oil). The chicken stock concentrate and garlic and herb spread are very regular contributors here in the recipes on MKL, as I use them in recipes ALL THE TIME to build deep, addictive flavors without having to increase the cook time. I use garlic and herb spread in my Pappa al Pomodoro, my Gnocchi Soup with Spinach and Artichokes, my Tortellini Soup, and my Creamy Garlic Shrimp and Artichoke Toasts. I use chicken stock concentrate in everything! Like my Fried Chicken Noodle Soup, my Chicken Cheese Steaks, my Chicken Bolognese, my Lemon Butter Chicken with Herbs, and my Creamy Tomato and Sausage Rigatoni with Toasted Almonds.

Oh also – feel free to use boneless, skinless chicken thighs in this one-pan creamy chicken & gnocchi if you’d rather, instead of the breasts. No harm, no fowl.

OMG.

INGREDIENTS for this Creamy Chicken and Gnocchi

1. 1 cup olive oil, plus more for cooking
2. 6 shallots, thinly sliced
3. Salt and pepper, to taste
4. 10-ounce jar roasted red peppers
5. 10-ounce can of diced tomatoes and green chilis (such as Rotel)
6. 1 heaping teaspoon of chicken stock concentrate or chicken base/bouillon
7. 4 boneless skinless chicken breasts 
8. 24 to 36 ounces skillet gnocchi or traditional gnocchi (typically two packages; see note)
9. 10-ounces frozen spinach, thawed and very well squeezed/drained of water
10. 5.2 ounce package of garlic and herb cheese spread (such as Boursin)

How to make this creamy chicken and gnocchi

This isn’t technically a one-pan recipe if you go the traditional gnocchi route – but then it’s really only a two-pan recipe plus a blender. So, not very many dishes to wash either way. With this creamy chicken gnocchi situation, we’ll make a fast three-ingredient sauce in the blender first. Then, of you’re using traditional gnocchi, you need to go ahead and cook that per the package directions.All that means is that you’ll boil it for the given amount of time in some salty-like-the-sea water. I go on ad nauseam about the whole water salting thing (see this post, this post, this post, or this one, or this baked french fries recipe for the waxing on and on.

We’ll be using lots of shallots here, and half of them will be frizzled, or deeply browned and caramelized. We’ll begin our recipe with this as that shallot-y flavor will sort of set the tine for the rest of things. Those frizzled shallots will be the finishing topping for the whole pan at the end.

DIRECTIONS for this one-pan creamy chicken & gnocchi

1. If you’re using traditional packaged gnocchi (not skillet gnocchi), boil it until just done, according to the package directions. Drain, and set aside for now (you can drizzle with oil to keep them from sticking). 
2. Add the sliced shallots and oil to a large skillet set over medium heat. Slowly let them cook and frizzle away until they’re deeply browned and crispy, about 15 minutes, If they get too brown, lower the heat. Transfer the shallots to a paper towel-lined plate, leaving the flavorful oil behind.
3. Meanwhile, put the whole jar of roasted peppers into a blender (liquid included) along with the tomatoes and chicken stock concentrate. Blend until smooth.
4. If using 4 full-sized chicken breasts, place them onto a cutting board, cover with plastic wrap and using, a rolling pin or other heavy implement, pound to about half of their original thickness (no need if using cutlets). 
5. Add a little more oil to the pan, if needed. Season the chicken with salt and pepper and brown deeply on both sides over medium-high heat, in batches if needed; takes about 5 minutes per side (depending on actual thickness of chicken). Transfer to a plate.
6. Reduce the heat to medium, add the remaining shallots and the gnocchi to the pan (and more oil if needed). Saute’ for a few minutes to knock the rawness off the shallots and to crisp/brown up the gnocchi. NOTE: if you’re using traditional gnocchi that you’ve boiled already, it will be quite soft and won’t really crisp/brown. That’s okay! A quick toss with the pan drippings and shallots is all you need here with those before proceeding.
7. To the gnocchi/shallots in the pan, add the spinach, the pepper/tomato sauce, and the garlic and herb cheese spread (use as much or as little of that as you like – I use all of it, but half would also taste great). Add ⅓ cup water, stir and slide the chicken into the pan. Simmer over medium heat, covered partially, for about 10 minutes. Serve with the frizzled shallots over top.

How to make crispy shallots

There are good, better and best ways to go about “frizzling” or crisping shallots, and the very best way, is exemplified here by Molly Baz for Bon Appetit. This is how I do it now every time and, even though it takes just a tiny bit longer, it just works beautifully every time. In this best method, you start the shallots in room temperature oil and then bring them up to temp right along with the oil. This browns and crisps them more evenly and effectively than throwing the shallots right into super hot oil, which can actually lead to browning.

If you like the looks of this One-Pan Creamy Chicken & Gnocchi , you might also want to check out:

Pan Roasted Salmon with Gnocchi and Whipped Mozzarella Fondue

Spinach and Artichoke Gnocchi Soup

Toasted Gnocchi and Mushrooms with Lemony Fried Hazelnuts

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