Marry Me Gnocchi
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Marry Me Chicken Gnocchi is a comforting dinner that comes together quickly in a single skillet.
After seeing how much readers loved my Marry Me Chicken Soup, I knew those flavors would be perfect with gnocchi. But gnocchi cooks differently, so this wasn’t a simple swap. I adjusted the sauce and simmer time to keep the gnocchi tender, and the chicken juicy without turning the dish heavy. It keeps everything you love about the soup, just in a cozy, one pan skillet form that works every time.
Helpful reminder: use a larger skillet than you think you need so there’s enough space to stir comfortably without crowding the pan.
Why You’ll Love This Chicken and Gnocchi Recipe
- It’s so rich, it tastes just as decadent as good comfort food should.
- You can have dinner ready in just 30 minutes, perfect for weeknights.
- There’s only one pan, one plate, and one spoon to clean at the end of the night!
Chicken and Gnocchi Ingredient Breakdown
Here is a quick overview of some of the key ingredients. Find exact measurements in the printable recipe card.
- Chicken – Cut into 1-inch cubes. I used boneless, skinless chicken breasts.
- Sun dried tomatoes – Oil packed, or shelf stable versions both work in this recipe. If you are using the oil packed tomatoes you may want to blot them on a paper towel to ensure the final dish isn’t too greasy.
- Dry white wine: Swap the wine with a good quality chicken broth if you prefer.
- Grated Parmesan Cheese: grated, the kind that looks powdered, instead of shredded will melt into the sauce easier.
- Heavy Whipping Cream: you can sub half and half, but I haven’t tested any dairy free alternatives.
- Gnocchi – I used shelf-stable gnocchi.
How to Make Marry Me Gnocchi?
- Start by cutting up the chicken into bite-sized pieces, then toss with salt and pepper while your large skillet (larger than you think you need!) is warming up over medium heat.
- Once the pan is hot, add in oil and let it warm up. Add in your chicken in a single layer, spreading out as much as you can so the pieces sear instead of steam. Cook 3-4 minutes on each side. Once browned, transfer to a plate.
- Pour in the rest of the oil and cook your shallot. Sauté for 2-3 minutes to get them to soften, then add in your garlic and sun-dried tomatoes. Sauté for 30 seconds or until fragrant.
- Deglaze the skillet with white win, scraping the bottom of the pan with the spoon to get all the flavorful bits. Simmer for 6-8 minutes or until reduced by about half.
- Pour in your spices, heavy cream, and spinach, then give it a good stir to wilt the greens. Add in your parmesan and cook for 4-5 minutes, stirring occasionally.
- When the sauce is perfectly creamy and as thick as you like, add in your chicken pieces and shelf-stable gnocchi. Stir to coat every piece in the sauce, then cover with a lid and turn heat down to low. Once chicken is cooked through and warm, serve immediately with finely chopped basil.
Marry Me Gnocchi Tips
- Chicken Breast vs. Bite Size Chicken: smaller pieces cook faster, stay juicer and distribute evenly throughout the gnocchi. This made the final dish easier to eat and serve.
- Sauce Consistency is Everything: simmer the sauce and allow it to reduce. This really builds the flavor and prevents the final dish from becoming too thin or starchy.
- Gnocchi is Package to Pan: no pre-boiling required, cooking it right in the sauce allows it to absorb flavor and helps to naturally thicken the dish.
Marry Me Gnocchi Recipe Variations and Substitutions
- Hate sundried tomatoes? Replace these with jarred roasted red peppers! They add more smokiness and less tangy flavor while keeping the texture similar.
- Try flavored gnocchi! As long as it is shelf-stable gnocchi, you could try the herby or seasoned gnocchi, maybe even that fall-inspired pumpkin gnocchi!
- Want some spice? Sauté a chopped jalapeno with your shallot and drizzle with hot sauce when serving.
- Swap out the meat. You could use chicken thighs, plant-based chicken substitutes, or even Italian sausage.
Love these flavors but want a twist? Try this Marry Me Chicken for a keto version or this Marry Me Chicken Soup Recipe if you prefer a creamy broth instead of a sauce.
Chicken and Gnocchi Serving Suggestions
- Spinach Salad with Hot Bacon Dressing
- Zucchini Parmesan Bites
- Spinach Stuffed Mushrooms
- Smashed Brussels Sprouts
How to Store and Reheat this Chicken and Gnocchi
- Store in an airtight container up to 4 days.
- Reheat in the microwave or stovetop, stirring occasionally, until warmed through. You may need to add a splash of liquid to loosen the sauce.
- Freezing is not recommended for this dish.
Marry Me Gnocchi FAQS
Does gnocchi get mushy?
It can, but it won’t in this recipe. We skip the boiling and let the gnocchi cook in the creamy sauce, so they come out just tender, not mushy.
Can I make this ahead of time?
You can make it up to 3 days ahead of time and store in the fridge, but I do not recommend freezing for later.
How do I make it thicker?
You can simmer the sauce for longer to evaporate the moisture, or you can add a thickening slurry made of cornstarch and water.
Can I freeze chicken and gnocchi?
No, this cream sauce does not handle freezing and defrosting very well.
Get the Recipe: Marry Me Chicken and Gnocchi Recipe
This Marry Me Chicken Gnocchi recipe is a practical, crowd pleasing dinner built for busy nights.
Ingredients
- 2 large chicken breasts, cut into 1 inch cubes
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil, (divided)
- 1 shallot, minced
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup dry white wine, or chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 1 16-ounce package shelf stable gnocchi
- 2 tablespoons basil leaves, finely chopped
Equipment
Instructions
- Cut the chicken into bite-sized pieces. Season the chicken with salt and pepper on both sides.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken to the pan in a single layer and cook for 3-4 minutes on each side until golden. (it doesn’t have to be cooked though yet)- Remove the chicken from the skillet and transfer to a plate.
- Add the remaining tablespoon of olive oil and the shallot to the skillet. Sauté for 2-3 minutes until the shallots have softened. Add the garlic and sun-dried tomatoes to the pan and saute for 30 seconds.
- Add the white wine to the pan and deglaze the skillet. Be sure to scrape the bottom of the pan to pick up any bits that might have stuck to the skillet.
- Allow the wine to simmer for 6-8 minutes or until it has reduced by half.
- Stir in the spices, heavy cream, and parmesan. Cook the sauce, stirring occasionally, for 4-5 more minutes.
- Once the sauce has reached your desired consistency, reduce the heat to low and add the chicken and gnocchi to the skillet, covering it until the chicken is cooked through.
- Garnish with finely chopped basil. Serve immediately
Serving: 0.16 of recipe (1/6th), Calories: 482kcal, Carbohydrates: 36.5g, Protein: 24.8g, Fat: 23.5g, Cholesterol: 107.1mg, Sodium: 465.4mg, Fiber: 0.9g, Sugar: 3.3g
Did you make this recipe?Please leave a star rating and review below!
We have tried this recipe twice now and have absolutely loved it! One time, we added mushrooms, the second time we added spinach and artichoke. It has become the go to recipe when I visit my parents house. So very good and simple yet looks and tastes fancy if you have company over!