Can I use store-bought gnocchi from the shelf instead of fresh?

Absolutely. Shelf-stable gnocchi will work—just keep in mind it may need a bit longer to cook than fresh. Follow the package instructions, but start checking for doneness earlier than suggested.

Can I lighten up the recipe with single cream or a milk alternative?

Yes, but double/heavy cream gives the sauce its classic richness. A lighter cream or even evaporated milk works in a pinch, though the texture will be thinner. Add a little more parmesan to help thicken the sauce if needed.

What if I don't have pancetta? Can I skip it?

Pancetta adds great smoky, savory depth, but you can use regular bacon or even smoked turkey if you'd prefer. If you want to make it vegetarian, just leave it out and double up the mushrooms for extra substance.

How do I avoid rubbery chicken?

Be sure not to overcook! Chicken thighs are more forgiving, but bringing them to room temperature before cooking ensures even cooking. For chicken breasts, slice them in half for quicker, even frying, and avoid crowding the pan.

Creamy Chicken and Gnocchi Recipe

Description

This Creamy Chicken and Gnocchi is a comforting main-course meal featuring pan-fried, juicy chicken thighs seasoned with paprika and herbs, nestled in a luscious sauce with crispy pancetta, mushrooms, tender gnocchi, and spinach. Finished with a rich and creamy Parmesan sauce, it’s an easy one-pan dish perfect for a hearty family dinner.

Ingredients

Units Scale

For the Chicken

600g / 1.3lb boneless skinless Chicken Thighs
1 tsp Paprika
1/2 tsp Salt
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Black Pepper
1/4 tsp Dried Thyme
1 tbsp Olive Oil

For the Creamy Gnocchi

140g / 5oz diced Pancetta
200g / 7oz Baby Chestnut Mushrooms, halved or quartered (or baby button mushrooms)
2 Shallots, finely diced
2 cloves Garlic, finely diced
120ml / 1/2 cup Chicken Stock (low-salt recommended)
240ml / 1 cup Double/Heavy Cream, at room temperature
1 tsp Dijon Mustard
40g / 1/2 cup freshly grated Parmesan
100g / 3.5oz Baby Spinach Leaves, roughly diced
500g / 1lb fresh Gnocchi
Salt & Pepper, as needed

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Instructions

Season and Cook Chicken: Coat both sides of the chicken thighs with paprika, salt, onion powder, garlic powder, black pepper, and dried thyme. Heat olive oil in a large pan over medium-high heat. Sear chicken thighs on both sides, cooking for about 5 minutes per side until cooked through and lightly charred. Lower heat if chicken starts to char too quickly. Remove chicken from the pan and set aside.
Cook Pancetta and Mushrooms: Reduce heat to medium, add diced pancetta, and fry until it begins to crisp and release fat. Add mushrooms, stir, and cook until they absorb most of the fat and develop some color. Stir in the shallots and fry until softened and golden, then add the garlic and cook for another minute.
Make Creamy Sauce: Pour in chicken stock and double cream, then stir in Dijon mustard and grated Parmesan. Bring to a simmer and cook gently for 3-5 minutes, so the sauce thickens slightly. Add in any juices released by the resting chicken and stir in the chopped spinach until just wilted.
Cook Gnocchi: Meanwhile, bring a large pot of salted water to a boil. Add gnocchi and cook for 1 minute (to part-cook and remove excess starch), then drain and add to the pan with the sauce. Stir everything together and season with salt and pepper as needed.
Combine and Serve: Return the chicken thighs to the pan, nestling them into the gnocchi and sauce. Simmer for 1-2 minutes more to heat the chicken through and finish cooking the gnocchi. Serve hot and enjoy!

Notes

You can substitute chicken thighs with sliced chicken breasts—just adjust cooking time to 3-4 minutes per side for thinner pieces.
If you don’t have pancetta, streaky bacon works well as an alternative.
Use low-sodium chicken stock if you are sensitive to salt, and check seasoning before serving.
Gnocchi typically cooks in 2 minutes but is part-cooked here first to avoid mushiness. Finished cooking in the sauce makes it extra flavorful.
Let the chicken rest at room temperature for 30 minutes before cooking for even results.
Nutritional info is calculated for 4 servings.

Nutrition

Serving Size: 1/4 of recipe
Calories: 670
Sugar: 4g
Sodium: 910mg
Fat: 38g
Saturated Fat: 17g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 32g
Cholesterol: 180mg