Creamy Chicken and Potato Gnocchi with Spinach and Parmesan

Ingredients

• Chicken breast, cut into bite-size pieces — 450 g
• Olive oil — 15 ml
• Butter — 15 g
• Small yellow onion, diced — 120 g
• Garlic, minced — 3 pcs
• Heavy cream — 240 ml
• Chicken broth — 240 ml
• Italian seasoning — 1 tsp
• Grated Parmesan — 50 g
• Potato gnocchi (fresh or shelf-stable) — 450 g
• Fresh spinach — 60 g
• Salt
• Black pepper
• Crushed red pepper (optional)
• Fresh parsley (optional)
• Lemon zest (optional)

Steps

1. Heat the olive oil and butter in a large pan over medium-high heat (about 190°C). Season the chicken pieces with salt and black pepper and cook until golden on all sides, about 5–6 minutes; transfer the chicken to a plate.
2. In the same pan, add the diced onion and cook until soft, about 3 minutes, then add the minced garlic and cook 30 seconds.
3. Deglaze the pan with a splash of white wine or water, then pour in the chicken broth and heavy cream. Stir in the Italian seasoning and bring the mixture to a gentle simmer.
4. Add the potato gnocchi directly to the simmering sauce (no pre-boiling). Cook, stirring occasionally, for 4–5 minutes while the sauce thickens as the gnocchi releases starch.
5. Stir in the grated Parmesan until melted, then add the fresh spinach and cook until wilted. Return the cooked chicken to the pan and simmer 1–2 minutes to heat through.
6. Taste and adjust salt and black pepper. Finish with an optional pinch of crushed red pepper, a sprinkle of chopped parsley, or lemon zest for brightness, then serve hot.