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Cut the chicken thighs into bite-sized pieces and season them in a bowl with paprika, garlic powder, onion powder, salt, pepper, and avocado oil. Toss to ensure all pieces are evenly coated.

Heat a large pan over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside.

While the chicken cooks, bring a pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions (typically 3-4 minutes). Drain the gnocchi and set it aside.

In the same skillet used for the chicken, add the butter. Once melted, add the chopped yellow onion and sauté until soft, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Stir in the red pepper flakes and tomato paste. Cook for 1 minute, stirring constantly.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to deglaze it.

Add the heavy cream and Parmesan cheese to the pan. Stir until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.

Return the cooked gnocchi and chicken to the pan with the sauce. Add the spinach and toss everything together until all ingredients are well coated and the spinach has wilted.

Serve warm and enjoy your spicy creamy chicken gnocchi!


Cut the chicken thighs into bite-sized pieces and season them in a bowl with paprika, garlic powder, onion powder, salt, pepper, and avocado oil. Toss to ensure all pieces are evenly coated.

Heat a large pan over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside.

While the chicken cooks, bring a pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions (typically 3-4 minutes). Drain the gnocchi and set it aside.

In the same skillet used for the chicken, add the butter. Once melted, add the chopped yellow onion and sauté until soft, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Stir in the red pepper flakes and tomato paste. Cook for 1 minute, stirring constantly.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to deglaze it.

Add the heavy cream and Parmesan cheese to the pan. Stir until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.

Return the cooked gnocchi and chicken to the pan with the sauce. Add the spinach and toss everything together until all ingredients are well coated and the spinach has wilted.

Serve warm and enjoy your spicy creamy chicken gnocchi!
