Garlic Chicken Gnocchi Skillet

recipe image of a realistic top down mise en place shot showing fresh gnocchi chicken breast garlic heavy cream butter parmesan cheese olive oil salt pepper parsley lemon juice thyme rosemary onion mushrooms spinach bell peppers arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Garlic Chicken Gnocchi Skillet

A comforting and easy-to-make Garlic Chicken Gnocchi Skillet that brings the family together with its rich flavors and simple preparation.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

1 lb Gnocchi high quality shelf stable or refrigerated potato gnocchi
2 large Chicken Breast diced into bite-sized pieces
4 cloves Garlic smashed and minced
1 cup Heavy Cream
2 tbsp Butter
1 tbsp Olive Oil
1/2 cup Parmesan Cheese freshly grated
1 tsp Salt
1/2 tsp Black Pepper
2 tbsp Fresh Parsley chopped
1 tbsp Lemon Juice
2 cups Spinach optional

Equipment

Large skillet,

Method

Searing the Chicken

Crisping the Gnocchi

Developing Aromatics

Creating the Creamy Sauce

The Finishing Touches

Nutrition

Calories: 650kcalCarbohydrates: 45gProtein: 35gFat: 40g

Notes

The beauty of a garlic chicken gnocchi skillet lies in its adaptability. If you are looking for a low carb garlic chicken gnocchi option, you can substitute the traditional potato gnocchi with cauliflower gnocchi found in the freezer section. For a dairy-free gnocchi skillet, replace the heavy cream with full-fat coconut milk or a cashew-based cream and use nutritional yeast instead of parmesan. To make a vegetarian garlic chicken gnocchi, simply omit the chicken and double the mushrooms and bell peppers for a hearty, veggie-forward meal. If you prefer a bit of heat, a pinch of red pepper flakes during the garlic sauté stage will transform this into a spicy feast. Always ensure your pan is large enough to give the gnocchi space to brown. If the pan is crowded, they will steam rather than crisp.

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