Creamy Spinach Chicken Gnocchi: Your New Weeknight Hero

Comfort food that’s ready in 30 minutes? Let’s go!

Imagine tender chicken, pillowy potato dumplings, and vibrant spinach swimming in a velvety Parmesan cream sauce. This dish is like a warm hug on a plate—quick enough for busy nights but fancy enough to impress your in-laws. Plus, it’s a sneaky way to get greens into picky eaters.

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Grocery List (Serves 4)
(No fancy stores needed!)

• Protein: 1 lb boneless chicken breasts (or thighs for extra juiciness)
• Gnocchi: 17.6 oz package (De Cecco or store-brand—both work!)
• Dairy: 1 cup heavy cream (sub half-and-half for lighter option), ½ cup grated Parmesan (freshly grated tastes best!)
• Veggies: 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
• Pantry Staples: 2 tbsp olive oil, 2 tbsp butter, 3 garlic cloves (minced), ½ cup chicken broth, salt, black pepper
• Flavor Boosters: Pinch of nutmeg (optional), red pepper flakes (if you like heat)

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Prep Like a Pro (10 Minutes)

1. Chicken: Slice into ½-inch thick cutlets. Season with salt and pepper.
2. Garlic: Mince finely—no one wants a rogue garlic chunk.
3. Parmesan: Grate it fresh (trust me, the pre-shredded stuff won’t melt as smoothly).
4. Spinach: Roughly chop if using mature leaves; baby spinach is fine as-is.

Let’s Cook! (20 Minutes)

1. Cook the Chicken: Heat 1 tbsp oil in a large skillet over medium-high. Cook chicken 5-6 minutes per side until golden. Remove and set aside.
2. Sauté Garlic: In the same skillet, melt butter. Add garlic and cook 1 minute until fragrant (don’t let it burn!).
3. Build the Sauce: Pour in cream and broth. Simmer 2 minutes. Stir in gnocchi—cook 3-4 minutes until they float (that’s your cue they’re done!).
4. Bring It Together: Reduce heat to low. Add spinach, Parmesan, and a pinch of nutmeg. Stir until spinach wilts. Slice chicken and nestle it into the sauce. Taste—add more salt/pepper if needed.

Secret Tip: Don’t stir gnocchi too hard! They’re delicate. Gentle folds keep them intact.

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Serving Vibes

• Garnish: Extra Parmesan, parsley, or a sprinkle of red pepper flakes for drama.
• Sides: Garlic bread (for sauce-mopping!) or a crisp arugula salad with lemon dressing.
• Presentation: Serve in shallow bowls with a grind of black pepper on top.

Next-Level Hacks

• Vegetarian? Skip chicken, add white beans or mushrooms.
• Extra Creamy: Stir in 2 oz cream cheese with the Parmesan.
• Meal Prep: Stores in the fridge for 3 days. Reheat gently—add a splash of milk if the sauce thickens too much.

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In a Nutshell
Sear chicken, simmer gnocchi in garlicky cream, toss in greens, and done! Fun fact: Gnocchi dates back to Roman times, but this recipe is 100% modern comfort.

Nutrition Facts (Per Serving)

• Calories: ~620
• Protein: 38g | Carbs: 45g | Fat: 32g
• Fiber: 3g | Sugar: 2g
  Note: Using half-and-half cuts calories to ~500/serving.

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FAQs

1. Can I use frozen spinach? Yes! Thaw and squeeze out excess water first.
2. Help! My sauce is too thin. Simmer 2-3 more minutes or add a sprinkle of flour.
3. Gluten-free option? Use GF gnocchi (most stores carry it now!).
4. Can I make it ahead? Cook the sauce and gnocchi, then add chicken when reheating.

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There you have it—dinner solved without breaking a sweat. Now go grab that skillet and make your kitchen smell like a Roman trattoria! 🍴✨