Herby Chicken Gnocchi
Quick · 30 min · Serves 2 · Italian
Dietary: nut-free
Pan-crisped gnocchi with golden chicken and spinach in a creamy garlic-and-herb parmesan sauce.
Ingredients
For 2 servings
- 250 g chicken breast, cut into bite-sized pieces
- 400 g gnocchi, store-bought, not boiled
- 80 g spinach
- 2 clove garlic, minced
- 120 ml double cream, or heavy cream
- 30 g parmesan, finely grated
- 2 tbsp olive oil
- 1 tsp thyme, dried (optional)
Steps
- Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet, ideally nonstick or cast iron, over medium-high heat until it shimmers.
- Add the chicken in a single layer and cook for 5 to 6 minutes, turning once or twice, until golden on all sides and no longer pink in the middle. Move to a plate.
- Add the remaining oil and the gnocchi straight from the packet, separating any that stick together. Spread them in a single layer and leave for 2 to 3 minutes, until golden underneath, then turn and cook for 2 to 3 minutes more, until crisp outside and soft within. They crisp best straight from the packet, so don't boil them first.
- Lower the heat to medium, add the garlic and the thyme (if using) and stir for about 30 seconds, until fragrant.
- Pour in the cream and about 3 tablespoons of water and bring to a gentle simmer, scraping up the browned bits from the bottom of the pan.
- Return the chicken and any juices, add the spinach and stir for 2 to 3 minutes, until the spinach has wilted and the sauce is thick enough to coat the back of a spoon.
- Take the pan off the heat and stir in the parmesan until it melts into the sauce. Season with salt and pepper and serve straight away, while the gnocchi still have some crunch.