Creamy Gnocchi with Chicken & Spinach
Creamy Gnocchi with Chicken & Spinach
Ingredients
- 10 g butter
- 6 skinless boneless chicken thighs, seasoned
- 1 onion, diced
- 2 garlic cloves, minced
- 5 g thyme, chopped
- 350 ml chicken stock
- 120 g cream cheese
- 500 g gnocchi
- 80 g baby spinach
Instructions
- 1
Add 10g of butter to a large, hot pan over medium-high heat.
⏱️ 1 min
- 2
Once the butter has melted, add the 6 seasoned skinless boneless chicken thighs to the pan. Cook the chicken for 3-5 minutes per side, or until golden brown and cooked through.
⏱️ 8 min
- 3
Remove the cooked chicken from the pan and set it aside on a plate.
⏱️ 1 min
- 4
Add the 1 diced onion to the same pan, using the residual fat from the chicken. Cook for 3-5 minutes, stirring occasionally, until it softens.
⏱️ 4 min
- 5
Add the 2 minced garlic cloves and 5g of chopped thyme to the pan with the softened onion. Cook for a further minute, stirring everything together until fragrant.
⏱️ 2 min
- 6
Pour in the 350ml of chicken stock, then add the 120g of cream cheese and 500g of gnocchi to the pan.
⏱️ 1 min
- 7
Stir the mixture well until the cream cheese is fully incorporated and everything is combined.
⏱️ 2 min
- 8
Return the cooked chicken thighs to the pan, nestling them into the gnocchi and sauce.
⏱️ 1 min
- 9
Continue to cook for 5-7 minutes, stirring occasionally, until the sauce thickens to your desired consistency and the gnocchi is tender.
⏱️ 6 min
- 10
Add the 80g of baby spinach to the pan and stir until it wilts into the sauce.
⏱️ 1 min
- 11
Dish it up and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Gnocchi with Chicken & Spinach
- 10 g butter
- 6 skinless boneless chicken thighs, seasoned
- 1 onion, diced
- 2 garlic cloves, minced
- 5 g thyme, chopped
- 350 ml chicken stock
- 120 g cream cheese
- 500 g gnocchi
- 80 g baby spinach
Instructions
- 1
Add 10g of butter to a large, hot pan over medium-high heat.
⏱️ 1 min - 2
Once the butter has melted, add the 6 seasoned skinless boneless chicken thighs to the pan. Cook the chicken for 3-5 minutes per side, or until golden brown and cooked through.
⏱️ 8 min - 3
Remove the cooked chicken from the pan and set it aside on a plate.
⏱️ 1 min - 4
Add the 1 diced onion to the same pan, using the residual fat from the chicken. Cook for 3-5 minutes, stirring occasionally, until it softens.
⏱️ 4 min - 5
Add the 2 minced garlic cloves and 5g of chopped thyme to the pan with the softened onion. Cook for a further minute, stirring everything together until fragrant.
⏱️ 2 min - 6
Pour in the 350ml of chicken stock, then add the 120g of cream cheese and 500g of gnocchi to the pan.
⏱️ 1 min - 7
Stir the mixture well until the cream cheese is fully incorporated and everything is combined.
⏱️ 2 min - 8
Return the cooked chicken thighs to the pan, nestling them into the gnocchi and sauce.
⏱️ 1 min - 9
Continue to cook for 5-7 minutes, stirring occasionally, until the sauce thickens to your desired consistency and the gnocchi is tender.
⏱️ 6 min - 10
Add the 80g of baby spinach to the pan and stir until it wilts into the sauce.
⏱️ 1 min - 11
Dish it up and serve immediately.
⏱️ 1 min