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Italian Recipes
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.

Allergens:GlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

2 clove

garlic

1 bag

baby spinach leaves

1 unit

zucchini

1 packet

chicken breast

½ sachet

panko breadcrumbs

(ContainsGluten)

1 packet

gnocchi

(ContainsGluten)

1 packet

light cooking cream

(ContainsMilk)

1 cube

chicken stock

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3970 kJ
Fat32 g
of which saturates16.7 g
Carbohydrate101 g
of which sugars9.8 g
Protein62.7 g
Sodium1750 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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!

6

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