This is my Marry Me Chicken Gnocchi, which combines really nice tender chicken and really soft potato gnocchi wrapped in a rich, garlicky sun-dried tomato and parmesan creamy sauce. It is really easy to make and takes about 20 minutes, using just one pan, so less washing up for you to do.

Ingredients

• Small bite-sized chicken pieces, as I find the thighs give a lot more flavor. But it is up to you; you can use chicken breast if you wish.
• A couple of tablespoons of olive oil, plus some of the oil from the sun-dried tomatoes, because that’s got lots of lovely flavor in it.
• A brown onion or large shallot, diced up.
• 3 or 4 cloves of garlic, just minced or crushed.
• 2 tablespoons of tomato paste.
• Half a cup of sun-dried tomatoes in oil, and you just roughly chop them up.
• Some Italian seasoning or mixed dried oregano and thyme. Or if you’ve got fresh herbs, you can throw in some basil, some oregano, some rosemary, whatever you’ve got lying around to give it that Italian feel.
• And if you like a wee bit of a kick, you can add a pinch of red pepper flakes and add some smoked paprika to give it that smoky flavor as well.
• About a cup of chicken stock and one cup of double cream.
• A bag, about 450 grams, of fresh potato gnocchi, the shelf-stable one. Already done for you, so it makes it dead easy.
• Half a cup of freshly grated Parmesan cheese.
• Some baby spinach at the end, and let that wilt through, and that will give you some extra goodness and nutrition in there.

How to Make It

First of all, here are the instructions on how to make it. You’re going to sear your chicken in some olive oil, about a tablespoon of olive oil, in a large skillet or Dutch oven pan, whatever you like, over medium heat. While it’s searing, add some salt and pepper and a pinch of Italian seasoning. Sear it for three to four minutes until it’s got a nice golden color, because that’s going to give flavor to your dish. You’re going to take that out once it’s seared and set it aside on a plate.

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Now we’re going to start to build the sauce. We’re going to start by adding another touch, about half a tablespoonful of oil, to the pan. Add your diced onion and cook for four minutes until it’s nice and soft. Don’t do this too quickly. You want it to be nice and soft. You don’t want raw onion.

Then stir in your minced garlic, tomato paste, sun-dried tomatoes, a tablespoon of Italian seasoning, some paprika, and a pinch of chili flakes if you want that kick. Cook that for a couple of minutes until you get a nice fragrant smell coming up from the pan.

Then you’re going to pour in your chicken broth and your double cream. Scrape the bottom of your pan to get all those nice brown bits up, which will give nice flavor.

Then, while that’s simmering away, you’re going to cook your gnocchi. You’re going to bring a pan of water up to a nice simmer. And then you’re going to throw in your gnocchi and cook for about three to five minutes until the gnocchi bounce up to the top of the pot when they’re floating on the top. When they’re floating, that’s when they’re ready.

Once they’re ready, you’re going to take them out, give them a bit of a shake so they’re not too watery. And you’re going to throw them into the pot, the sauce, and then add in your cooked chicken and stir in some Parmesan cheese and your baby spinach.

Once your baby spinach is wilted and the cheese is melted into a smooth sauce, it’s ready. Make sure it’s nice and piping hot. Maybe give it five minutes just to make sure that chicken’s totally cooked through.

Serving and Variations

Then you’re ready to serve. A nice serving bowl, a good serving in the middle of the bowl, and finish with some chopped basil and some extra parmesan. And that’s your one-pan chicken gnocchi. Hope you enjoy it.

You can make this dairy-free by using coconut milk, which gives you a slightly different kind of more Asian feel to it, but it’s entirely up to you. You could also use maybe some creme fraiche rather than the cream if you wanted to make it slightly healthier. I hope you enjoy. Thank you.