HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pan Creamy Chicken Gnocchi
One-Pan Creamy Chicken Gnocchi

One-Pan Creamy Chicken Gnocchi

with Garlic Pangrattato & Parmesan Cheese

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Gnocchi is a great base for soaking up all sorts of wonderful flavours, like this dazzling combination of chicken, zucchini and spinach in a creamy sauce with a crunchy pangrattato topping.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

brown onion

2 clove


1 bag

baby spinach leaves

1 unit


1 packet

chicken breast

½ sachet

panko breadcrumbs


1 packet



1 packet

light cooking cream


1 cube

chicken stock

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3970 kJ
Fat32 g
of which saturates16.7 g
Carbohydrate101 g
of which sugars9.8 g
Dietary Fibre0 g
Protein62.7 g
Cholesterol0 mg
Sodium1750 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Cut the zucchini into 1cm chunks. Cut the chicken breast into 2cm chunks.


In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer to a medium bowl.


Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the gnocchi in a single layer and fry, tossing occasionally, until golden, 6-8 minutes. Season with a pinch of salt and pepper. Transfer to a medium bowl and set aside.

TIP: If the gnocchi doesn't fit in a single layer, fry in batches so it becomes golden! Add more olive oil if the gnocchi sticks to the pan.


Return the frying pan to a high heat with a drizzle of olive oil. Add the chicken and onion and cook, tossing occasionally, until browned, 3-4 minutes. Add the zucchini and cook until softened and the chicken is cooked through, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute.


Reduce the heat to medium and add the light cooking cream, crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and grated Parmesan cheese (reserve some for garnish!). Stir to combine. Season with pepper. Return the gnocchi to the pan, add the baby spinach and stir until wilted.

TIP: If the sauce is a little thick for your liking, add a splash of water to loosen!


Divide the creamy chicken gnocchi between bowls and top with the garlic pangrattato and reserved Parmesan cheese.