One Pot Chicken Florentine Gnocchi
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
606 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
One Pot Chicken Florentine Gnocchi
Description
This recipe starts by browning small pieces of chicken seasoned with salt and pepper in olive oil, or oil reserved from sun-dried tomatoes for additional flavor. Shallots, garlic, and drained chopped sun-dried tomatoes are added and cooked briefly to build a savory base. Half-and-half and low-sodium chicken broth join the pan to create a creamy liquid that simmers with uncooked gnocchi until they soften and thicken the sauce. Fresh chopped spinach is folded in until wilted before shredded mozzarella and Parmesan cheeses are stirred in to melt, enriching the dish with creamy, cheesy notes.
The final result features tender chicken and soft gnocchi enveloped in a flavorful sauce with bright hints from tomatoes and a touch of garlic and shallots. The spinach adds color and freshness balanced by the cheeses’ smooth texture.
This one-pot meal works well as a hearty dinner that requires minimal pots. Protein and carbs combine conveniently with greens to make a filling plate.
Using freshly grated cheese yields a better smoothness compared to pre-shredded. Homemade or store-bought gnocchi are suitable. The recipe can be varied by swapping chicken for shrimp or sausage, and adding other vegetables as desired.
Ingredients
- 2 tablespoons olive oil or oil reserved from sun dried tomatoes
- 1 pound chicken breast skinless and boneless, cut into small pieces
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ cup shallot chopped
- 2 cloves garlic minced
- ¼ cup tomatoes drained and chopped, keep the oil, sun dried
- 1 cup half and half cream
- 2 cups chicken broth low sodium
- 2 pounds gnocchi
- 2 cups spinach chopped, fresh
- 2 cups mozzarella cheese shredded
- ½ cup Parmesan Cheese grated
Instructions
- Heat the olive oil over medium-high heat in a large skillet. (see notes).
- Add the chicken, season with salt and pepper and cook until it starts to brown, should take 2 to 3 minutes.
- Add the shallots, garlic and sun dried tomatoes. Stir and cook for 1 to 2 minuets.
- Add the half and half cream, chicken broth and stir. Bring to a simmer then stir in the uncooked gnocchi. Cook until gnocchi are tender, and sauce has thickened, should take about 4 to 5 minutes, they should also absorb and thicken the sauce.
- Add spinach and fold into the mixture until wilted. Taste for seasoning and adjust with salt and pepper if needed.
- Stir in the cheeses, cheese should melt almost immediately.
Notes
- Using oil from sun-dried tomatoes instead of olive oil adds extra flavor, but either works.
- Half-and-half is a blend of milk and light cream, found near dairy in stores.
- Store-bought gnocchi from the pasta aisle is convenient and effective for this dish.
- Freshly grated cheese provides a smoother sauce compared to pre-shredded types with additives.
- Feel free to substitute chicken with shrimp or sausage, or add more vegetables for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 606kcal | 30% |
| Carbohydrates | 62g | 21% |
| Protein | 37g | 74% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 98mg | 33% |
| Sodium | 1224mg | 51% |
| Potassium | 689mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1462IU | 29% |
| Vitamin C | 7mg | 8% |
| Calcium | 389mg | 39% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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