One-Pan Creamy Chicken Gnocchi
with Tomato & Baby Spinach
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Soy
In this one-pan wonder, fried gnocchi crisps up to perfection, creating a delicious base for a weeknight dinner. Team the fluffy gnocchi with some savoury chicken and a creamy sauce to top it all off.
Ingredients
1 packet
Light Cooking Cream
(Contains: Milk;)
2
Garlic
1 packet
Baby Spinach Leaves
330 g
Chicken Breast
1 sachet
Italian Herbs
1
Zucchini
1 sachet
Savoury Seasoning
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Utensils
Cooking Steps
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When the oil is hot, fry gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl.
• Meanwhile, roughly chop tomato. Finely chop garlic.
• Cut chicken breast into 2cm chunks.
TIP: Add extra oil if the gnocchi sticks to the pan.
• Return frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add garlic, savoury seasoning and tomato, tossing, until fragrant and softened, 1-2 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Reduce heat to medium. Add chicken stock, Italian herbs, light cooking cream and a splash of water, stirring until bubbling, 1 minute.
• Add cooked gnocchi and baby spinach leaves, stirring until spinach wilts, 1 minute. Season with pepper.
• Divide one-pan creamy chicken gnocchi between bowls.
• Sprinkle over flaked almonds to serve. Enjoy!
Little cooks: Take the lead and sprinkle over the almonds!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the creamy, comforting taste, though some found it overly salty or herby. Adjust seasoning to taste.
- Ease of prep: Quick and simple one-pan recipe, perfect for busy weeknights. Frying the gnocchi added extra flavour and texture.
- Suggestions: Try par-boiling gnocchi first for a softer texture. Add cherry tomatoes or sun-dried tomatoes for extra flavour and acidity.
- Leftovers: Several customers mentioned it reheated well the next day, making great leftovers.
- Texture: Some found the pan-fried gnocchi too chewy; consider boiling briefly before frying for a softer result.
