Creamy One-Pot Chicken and Gnocchi
This creamy one-pot Chicken and Gnocchi takes flavor packed meatballs and pairs them in a creamy sauce with gnocchi. The ultimate comfort dish!
Servings 4 -6
Calories 403kcal
Ingredients
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
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
