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creamy chicken gnocchi garnished with parsley and parmesan cheese in a bowl with a fork
5 from 1 vote

Creamy Chicken Gnocchi

This creamy chicken gnocchi recipe combines soft potato gnocchi, a luxuriously creamy tomato sauce, and delicious fresh vegetables. It is super flavorful, very easy to make, and just perfect for a simple and tasty pasta dinner!
Prep Time13 minutes
Cook Time22 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Italian-Inspired
Keyword: creamy chicken gnocchi, gnocchi
Servings: 4 servings
Calories: 602kcal

Equipment

  • 1 air fryer (optional)

Ingredients

Chicken Ingredients

  • 1 pound chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1 ½ teaspoon paprika powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

Pasta Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ red onion finely diced
  • 2 garlic cloves minced
  • ½ eggplant or zucchini halved and cut into slices
  • 1 cup cherry tomatoes
  • 1 yellow bell pepper cut into dices
  • 1 ⅔ cup tomato passata
  • cup heavy cream or vegan Cashew Alfredo sauce
  • ½ teaspoon paprika powder
  • ½ -1 teaspoon red pepper flakes
  • ½ teaspoon dried thyme
  • 3 tablespoons chopped parsley
  • salt and pepper to taste
  • 21 ounces fresh potato gnocchi
  • 1 cup baby spinach chopped
  • parmesan cheese grated

Instructions

  • Preheat your oven to 425 °F (220 °C) or your air fryer to 375 °F (190 °C).
  • Place the chicken breasts in a bowl. Whisk together the chicken spice mix. Then add the olive oil and spice mix for the chicken to the same bowl. Toss and rub in the seasoning.
  • Bake or air fry the chicken breasts for around 20 minutes until cooked through. When they are done, cut them into bite-sized pieces and set them aside.
  • Next, preheat some olive oil in a large pan over medium heat. Add the garlic and onion and sauté until the onion turns translucent. Add the cherry tomatoes, eggplant, and bell pepper. Sauté until they are almost tender.
  • Then add the tomato passata, heavy cream, paprika powder, red pepper flakes, dried thyme, and chopped parsley. Season with salt and pepper. Stir and let the sauce simmer.
  • Now cook the gnocchi for around 2 minutes in a pot of boiling water. Then transfer the gnocchi to the pan with the vegetables and sauce.
  • Add the baby spinach and chicken pieces to the same pan. Toss until combined.
  • Garnish with grated parmesan cheese and enjoy!

Nutrition

Serving: 1serving | Calories: 602kcal | Carbohydrates: 69g | Protein: 34g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1585mg | Potassium: 1147mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2734IU | Vitamin C: 81mg | Calcium: 103mg | Iron: 8mg