Creamy Gnocchi with Chicken & Spinach
Creamy Gnocchi with Chicken & Spinach
Ingredients
- 6 skinless and boneless chicken thighs
- 10 g butter
- 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
- as needed cooking oil
- as needed salt
- as needed pepper
Instructions
- 1
Season the chicken thighs generously with salt and pepper.
⏱️ 2 min
- 2
Add the butter and a little bit of cooking oil into a large frying pan. Heat over a medium to high heat until the butter melts and begins to turn brown.
⏱️ 2 min
- 3
Add the seasoned chicken thighs to the hot pan and cook until they are golden brown on both sides and cooked through. This should take about 5-7 minutes per side, depending on thickness.
⏱️ 12 min
- 4
Once the chicken is golden and cooked through, remove it from the pan and set aside on a plate.
⏱️ 1 min
- 5
In the same pan (do not clean it, the fond adds flavor), add the diced onion and cook until it softens, stirring occasionally. This usually takes about 3-5 minutes.
⏱️ 4 min
- 6
Once the onion is soft, add the minced garlic and chopped thyme to the pan and cook for a further minute, stirring constantly until fragrant.
⏱️ 1 min
- 7
Pour in the chicken stock, add the cream cheese, and stir until the cream cheese is fully melted and incorporated into the stock. Then, add the gnocchi directly into the pan.
⏱️ 3 min
- 8
Lay the cooked chicken thighs on top of the gnocchi and sauce. Cover the pan with a lid or foil and simmer for a few minutes until the sauce thickens and the gnocchi is tender. Check for tenderness after 3-5 minutes.
⏱️ 5 min
- 9
Remove the lid and stir through the baby spinach until it wilts into the creamy sauce. This will only take about 1-2 minutes.
⏱️ 2 min
- 10
The dish is now ready to be dished up and enjoyed immediately.
⏱️ 1 min
Kitchen Tools
Creamy Gnocchi with Chicken & Spinach
- 6 skinless and boneless chicken thighs
- 10 g butter
- 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
- as needed cooking oil
- as needed salt
- as needed pepper
Instructions
- 1
Season the chicken thighs generously with salt and pepper.
⏱️ 2 min - 2
Add the butter and a little bit of cooking oil into a large frying pan. Heat over a medium to high heat until the butter melts and begins to turn brown.
⏱️ 2 min - 3
Add the seasoned chicken thighs to the hot pan and cook until they are golden brown on both sides and cooked through. This should take about 5-7 minutes per side, depending on thickness.
⏱️ 12 min - 4
Once the chicken is golden and cooked through, remove it from the pan and set aside on a plate.
⏱️ 1 min - 5
In the same pan (do not clean it, the fond adds flavor), add the diced onion and cook until it softens, stirring occasionally. This usually takes about 3-5 minutes.
⏱️ 4 min - 6
Once the onion is soft, add the minced garlic and chopped thyme to the pan and cook for a further minute, stirring constantly until fragrant.
⏱️ 1 min - 7
Pour in the chicken stock, add the cream cheese, and stir until the cream cheese is fully melted and incorporated into the stock. Then, add the gnocchi directly into the pan.
⏱️ 3 min - 8
Lay the cooked chicken thighs on top of the gnocchi and sauce. Cover the pan with a lid or foil and simmer for a few minutes until the sauce thickens and the gnocchi is tender. Check for tenderness after 3-5 minutes.
⏱️ 5 min - 9
Remove the lid and stir through the baby spinach until it wilts into the creamy sauce. This will only take about 1-2 minutes.
⏱️ 2 min - 10
The dish is now ready to be dished up and enjoyed immediately.
⏱️ 1 min