This creamy one-pot dish of Chicken and Gnocchi is the perfect comforting meal for any day of the week. It combines ground chicken rolled into meatballs with artichokes and seasoning, served over a herb-forward, creamy gnocchi base. It’s such an easy dish that’ll warm you right up. The perfect comfort meal!

❤️ Why You’ll Love Chicken and Gnocchi

• Creamy: I find creamy sauces with pasta or gnocchi to be the ultimate comfort food. This dish is made with a herby cream sauce that you’re going to love.
• Budget-Friendly: Pre-made gnocchi and ground chicken are the key ingredients here, and both are incredibly budget-friendly.
• Flavorful: This Chicken and Gnocchi dish is bursting with flavor from the herbs and lemon.

🍲 Ingredients

Gnocchi – Gnocchi are often mistaken as pasta but they are actually different. Gnocchi is like a little potato dumpling. They are pillowy when cooked, filling, and very budget-friendly. You can find them in a vacuum sealed pack usually in the pasta aisle.

Artichoke Hearts – Artichoke hearts come in a jar packed with oil and are a great pantry staple. They have a tender, tangy flavor and are perfect for a burst of flavor when adding them into dishes like pasta dishes, salads, on top of pizza, or even blended into dips. For this recipe, they help bind and keep the meatballs nice and moist while also adding the flavor.

👩‍🍳 How to Make Chicken and Gnocchi

1. Preheat the oven to 400F.
2. Make the meatballs: In a bowl mix together all of the meatball ingredients until combined.
3. Once combined, scoop about 3 tablespoons at a time and form into meatballs – you’ll get 12-13 meatballs. Place each meatball onto a plate and then set aside.
4. To a large oven safe skillet or braiser over medium-low heat add the chopped spinach and wilt until there is no moisture left. Set the wilted spinach aside.
5. Add 1 tbsp olive oil to the pan along with the onion and cook for 4-5 minutes until softened, stirring occasionally.
6. Add the minced garlic, dried basil, oregano, salt and pepper and cook for 1-2 minutes until fragrant.
7. Add the gnocchi to the pan and cook for 1-2 minutes, stirring constantly.
8. Stir in the chicken stock paste and then the hot water and bring to a simmer. Once simmering, stir in the cream until combined and then stir in the wilted spinach and nestle the meatballs in.
9. Bring to a simmer again and then remove from the heat. Sprinkle the grated mozzarella and parmesan cheese over the top and bake uncovered in the preheated oven for 12-16 minutes or until the meatballs are cooked through, the cheese is melted and the sauce is bubbling. If desired, broil at the end for a golden brown cheesy topping.
10. Garnish with fresh parsley if desired and serve.

🪄 Tips and Tricks

• Use the Right Amount of Liquid: Gnocchi cooks quickly and absorbs liquid. To avoid it getting mushy, make sure to closely follow my directions for this recipe.
• Adding Veggies: If you plan to add veggies into the pot, make sure to use quick cooking veggies like spinach, kale, peas or tomatoes as gnocchi and meatballs cook quick and you don’t want to overcook them.
• Swap the Chicken: You can experiement with this recipe a bit and use ground turkey instead of ground turkey if you prefer.

🗒 Variations

If you like this one-pot gnocchi dish, you’re going to love these other easy gnocchi recipes:

• Sheet Pan Gnocchi
• Healthy Blue Zone Baked Gnocchi

🗒 Best served with

• Greek Salad Recipe
• Fresh Watermelon Salad
• Warm Butter Beans Recipe
• Crispy Greek Lemon Potatoes

👝 How to Store Leftovers

This recipe is great the next day. Store leftovers in an airtight container once it has cooled and eat within 3-4 days.

🤔 Common Questions

Creamy One-Pot Chicken and Gnocchi

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This creamy one-pot Chicken and Gnocchi takes flavor packed meatballs and pairs them in a creamy sauce with gnocchi. The ultimate comfort dish!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main

Cuisine Italian-Inspired

Servings 4 -6

Calories 403 kcal

Ingredients

  

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For the meatballs

• 450 g (1 lb) ground chicken
• ⅓ cup oil packed artichoke hearts, drained, any hard/tough parts removed and finely chopped
• ¼ cup fresh chopped parsley
• 1/2 tsp kosher salt
• 1/2 tsp ground pepper
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp extra-virgin olive oil
• ½ cup breadcrumbs
• 1 egg
• 3 garlic cloves pressed
• zest of one lemon
• ¼ cup freshly grated parmesan cheese

For the gnocchi

• 125-150 grams chopped fresh spinach about 4-5 cups chopped
• 1 tbsp extra-virgin olive oil divided
• ½ cup diced white or yellow onion
• 450 grams / 1lb shelf stable gnocchi
• 2 garlic cloves, minced
• 1/2 tsp dried basil
• 1 tsp dried oregano
• 1 tsp kosher salt
• ½ tsp ground pepper
• 1 tbsp chicken stock paste
• 1 1/4 cups hot water
• 1/2 cup whole milk or 10% Cream
• ¾ cup grated mozzarella cheese
• ¼ cup freshly grated parmesan cheese
• Fresh parsley to garnish

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Instructions

 

• Preheat the oven to 400F.
• Make the meatballs: In a bowl mix together all of the meatball ingredients until combined.
• Once combined, scoop about 3 tablespoons at a time and form into meatballs – you’ll get 12-13 meatballs. Place each meatball onto a plate and then set aside.
• To a large oven safe skillet or braiser over medium-low heat add the chopped spinach and wilt until there is no moisture left. Set the wilted spinach aside.
• Add 1 tbsp olive oil to the pan along with the onion and cook for 4-5 minutes until softened, stirring occasionally.
• Add the minced garlic, dried basil, oregano, salt and pepper and cook for 1-2 minutes until fragrant.
• Add the gnocchi to the pan and cook for 1-2 minutes, stirring constantly.
• Stir in the chicken stock paste and then the hot water and bring to a simmer. Once simmering, stir in the cream until combined and then stir in the wilted spinach and nestle the meatballs in.
• Bring to a simmer again and then remove from the heat. Sprinkle the grated mozzarella and parmesan cheese over the top and bake uncovered in the preheated oven for 12-16 minutes or until the meatballs are cooked through, the cheese is melted and the sauce is bubbling. If desired, broil at the end for a golden brown cheesy topping.
• Garnish with fresh parsley if desired and serve.

Notes

• We love this recipe as a delicious easy weeknight dinner!
• You can also meal prep this recipe, divide into meal prep containers and store in the fridge for 3-4 days. Reheat as desired for lunch or dinner.
• If you love this recipe, try our Healthy Blue Zone Baked Gnocchi

Nutrition

Calories: 403kcal | Carbohydrates: 42.4g | Protein: 27.7g | Fat: 14.1g | Saturated Fat: 4g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 7.1g | Trans Fat: 0.1g | Cholesterol: 103.3mg | Sodium: 952.4mg | Fiber: 2.4g | Sugar: 2.8g

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