Recipes for tender chicken with fluffy gnocchi. Prepare this delicacy like true Italians

Recipes for soft gnocchi with delicious chicken, they are so delicious!

Try them in various combinations and choose your favorite?

Which ones do you start with?

Creamy gnocchi with chicken and spinach

This recipe for spinach chicken gnocchi will be enjoyed by the whole family. Serve them as a main dish after the best spinach soup , which you can prepare thanks to us.

What will we need

• 450 g of potato gnocchi
• 650g boneless skinless chicken thighs
• salt
• freshly ground black pepper
• 1 teaspoon paprika
• 1 teaspoon of Italian seasoning
• 5 tablespoons of butter
• 1 medium onion (diced)
• 3 cloves of garlic (chopped)
• 240 ml of chicken stock
• 125 ml thick whipping cream
• 150 g of grated mozzarella
• 300 g of baby spinach
• 1 tablespoon freshly grated parmesan cheese (for serving)
• 1 teaspoon red chili flakes (optional)

Method

• In a large pot of boiling salted water, cook the gnocchi according to package directions. Drain well and set aside.
• Meanwhile, season the chicken with salt, pepper, and paprika and melt 2 tablespoons of butter in a large skillet over medium heat.
• Add the chicken thighs to the pan and cook until golden, about 4-5 minutes per side.
• Remove the chicken thighs from the pan and set aside.
• In the same pan, melt the remaining 3 tablespoons of butter.
• Add the onion and cook, stirring frequently, until soft, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
• Gradually add the chicken broth and cook for about 2 minutes, whisking constantly.
• Stir in cream and shredded mozzarella until combined and thickened, about 1-2 minutes. Season everything with salt and pepper to taste.
• Stir in gnocchi and spinach until spinach is wilted, about 1-2 minutes.
• Return the cooked chicken thighs to the pan with the gnocchi and spinach.
• Serve the spinach chicken gnocchi immediately with fresh chopped parsley, red chili flakes and a sprinkle of Parmesan cheese.

Chicken gnocchi with tomatoes

This creamy chicken dish is so quick to prepare that you can have it on the table in just 10 minutes! If you are looking for more inspiration for quick recipes, try our baked Italian panini .

What will we need

• 100 g crème fraîche (fresh cheese ex-Philadelphia)
• 5 g of chicken broth
• 30 g of puree
• 250 g chicken thigh, cut into cubes
• 350 g of gnocchi
• 80 g of baby leaf spinach
• 125 g cherry tomatoes
• olive oil
• pepper
• salt
• vegetable oil

Method

• Heat a large skillet with a drizzle of vegetable oil over medium-high heat.
• Heat a second separate large skillet over medium-high heat and drizzle liberally with olive oil .
• Cut the cherry tomatoes in half.
• When the pan with the vegetable oil is hot, add the diced chicken leg with the puree and cook for 2-3 minutes until golden.
• Once the second pan is hot, add the gnocchi and season with a pinch of salt.
• Cook the gnocchi for 4-5 minutes or until golden and crisp.
• Stir the gnocchi in the pan once in a while to make sure they are crispy all over!
• Add the spinach, broth and halved cherry tomatoes to the chicken with a pinch of salt and black pepper.
• Cook for 2-3 minutes until the spinach is wilted and the chicken is cooked through.
• Once the chicken is done, add the fresh cheese and mix well.
• Once crispy, add the gnocchi to the creamy tomato and chicken sauce and toss to combine.

Gnocchi with chicken and curry

In 20 minutes with just a few ingredients, this easy recipe for vegetable and meat gnocchi topped with a rich Indian-inspired creamy tomato sauce comes together. Bite into it with a soft naan , which you can prepare according to our recipe, or prepare another Indian delicacy, such as butter chicken with rice .

What will we need

• 400 grams of fresh gnocchi
• 90 g coarsely chopped fresh baby spinach (or kale)
• 2 chicken breasts (diced)

For the sauce

• 3 tablespoons of butter
• 1 medium onion (sliced)
• 1 tablespoon of minced garlic
• 420 ml of tomato sauce
• 120 ml cooking cream

Spices for the sauce

• 1/2 teaspoon cayenne pepper
• 1 tsp Garam Masala
• 1 tbsp Tandoori Masala (or curry)
• 1 teaspoon curry

Method

• Cook the gnocchi according to the instructions on the package. Drain and set aside.
• Heat a skillet over medium-high heat. Add the butter and let it warm.
• Add the diced chicken and fry until cooked through. Set aside.
• While the gnocchi is cooking in the boiling water, melt the butter in a large skillet over medium heat. Add the onion and garlic and cook for 4-5 minutes until the onion softens.
• Stir in the spices for the sauce. Add the tomato sauce and cream and cook on medium for 5 minutes to develop the flavors.
• Stir in the spinach until wilted, then add the chicken.
• Stir in the cooked gnocchi until heated through, about 2 minutes.
• Taste and adjust the seasoning, adding salt or more seasoning if needed.
• Garnish with parsley or cilantro and serve with warm naan, if desired.

Chicken gnocchi in butter

This easy chicken gnocchi recipe without cream is lighter, healthier and faster to prepare. Or prepare a healthier version of Italian zucchini lasagna !

What will we need

• 1 tablespoon of olive oil
• 2 chicken breasts
• 1/4 teaspoon salt
• a pinch of black pepper
• 450 g of potato gnocchi
• 60 g of butter
• 400 g baby spinach leaves (or chopped cabbage leaves)
• 400 g sweet corn (drained)
• 3 tablespoons of grated parmesan

Method

• Heat the oil in a pan over medium heat.
• Salt and pepper the chicken breasts. Fry the breasts in a pan in oil for 6 to 8 minutes on each side until golden brown.
• Transfer to a cutting board and let rest for 5 minutes. Cut the breast into slices.
• Prepare the gnocchi in boiling water according to the instructions on the package.
• Melt the butter in the same skillet over medium heat, continuing to cook for 2 to 3 minutes or until the butter turns golden brown.
• Add the gnocchi, spinach and corn to the pan, cook for 3 to 5 minutes until the gnocchi is golden brown and the spinach is slightly wilted.
• Add the chicken and heat through.
• Sprinkle with parmesan just before serving.

Baked cheesy chicken gnocchi

A creamy dish made with soft gnocchi, marinated rosemary-garlic chicken and a rich creamy sauce with delicate baby spinach that will leave you licking the plate!

What will we need

• 3-5 medium chicken breasts
• 1 tablespoon ground rosemary
• 3 cloves of garlic (chopped)
• 2 tablespoons of olive oil
• juice of one lemon
• salt
• freshly ground black pepper
• 2 tablespoons of butter
• 3-4 cups baby spinach (coarsely chopped)
• 450 g of gnocchi

For the sauce

• 2 tablespoons of butter
• 2 cloves of garlic
• 3 spoons of flour
• 375 ml whole milk
• A pinch of cayenne pepper
• A pinch of grated nutmeg
• 1 tablespoon ground rosemary
• 350 g of grated cheese
• salt
• ground black pepper
• Chopped fresh parsley (for garnish)

Method

• In a medium bowl, toss the chicken breasts with the rosemary, garlic, olive oil and lemon. Cover and let marinate for 30 minutes.
• Once the chicken is marinated, melt the butter in a large skillet over medium heat.
• Sprinkle the chicken with salt and pepper and fry on both sides until golden brown, about 2-3 minutes per side.
• Preheat the oven to 180 degrees.
• Move the chicken breasts to one side of the pan.
• Add the chopped spinach to the other side of the pan and cook, stirring occasionally, until it begins to wilt, about 1-2 minutes. Set the pan aside.
• Melt the butter in a separate pan over medium heat.
• Add the chopped garlic and cook until fragrant, about 1-2 minutes.
• Stir in the flour and cook for 1-2 minutes.
• Gradually whisk in the milk. Cook, whisking constantly, for about 2-3 minutes.
• Stir in the cayenne pepper, nutmeg, rosemary, and grated cheese until slightly thickened. Season with salt and pepper, to taste.
• Cook the gnocchi according to the instructions on the package. Drain in a colander and set aside.
• Add the cooked gnocchi and cream sauce to the pan with the chicken and spinach. Mix gently.
• Bake in the oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbling.
• Serve garnished with parsley.

How to make homemade potato gnocchi?

• 1 kg of potatoes
• 350 g semi-coarse flour

Method

• Wash the potatoes (do not peel!) and put them in the pot. Cover with cold water and bring to a boil.
• Cook for about 20 minutes.
• Sprinkle flour on the work surface.
• Mash the potatoes while they are still hot and add them to the flour.
• Mix the potatoes with the flour until you get a soft, pliable dough.
• Roll the dough into logs about 2 cm thick and cut them into pieces.
• To cook the gnocchi, bring a large pot of salted water to a boil and add the gnocchi.
• Once the gnocchi start to float, they are done (this usually takes 2 to 3 minutes).