Gnocchi Recipe: One Pot Creamy Chicken and Sun-Dried Tomato
Author
Jess Emin
A food photographer, food stylist, and food TV host whose life revolves around food.
Here’s the deal: sometimes dinner needs to feel a little indulgent without taking over your whole night. That’s where this gnocchi recipe comes in. Think creamy, cozy chicken gnocchi recipe is loaded with juicy chicken and bursts of sun-dried tomato. And the best part? It’s quick, unfussy, and perfect for weeknights when you want something cozy but still special.
This is an easy gnocchi recipe — minimal mess, one pan, and it serves two, which makes it perfect for date night (or any night you want to eat straight from the skillet with someone you love).
Ingredients:
For the Chicken
- 2 tbsp flour
- 1 tbsp onion powder
- 1 tsp salt
- 1 large chicken breast, cubed into bite-sized pieces
For the Gnocchi
- 2 1/2 cups gnocchi, boiled, or one frozen bag
For the Sauce
- 1 tbsp sun-dried tomato oil
- 1 large garlic clove, minced
- 1 small onion (or ½ large onion), finely chopped
- 3-4 tbsp fresh chopped oregano or parsley
- 5 tbsp chopped sun-dried tomato
- 3 tbsp tomato paste
- 3/4 cup warm water
- 1/2 cup heavy cream
- 10-12 cherry tomatoes, pierced with a fork
To Finish
- 1/2 cup grated parmesan
- Freshly ground pepper, for garnish
- Fresh basil, optional
Instructions:
- Place a large saucepan over medium heat.
- Add 1 tablespoon oil and sear the gnocchi until browned on both sides, about 12 minutes.
- Remove from the pan and set aside.
- In a small bowl, mix flour, onion powder, and salt.
- Coat the cubed chicken breast evenly in this mixture.
- In the same pan, add a little olive oil and cook the chicken over medium heat until golden brown on all sides and cooked through, about 8–10 minutes.
- Remove the chicken from the pan and set aside with the gnocchi.
- Lower the heat to medium-low. Add the sun-dried tomato oil, garlic, and onion to the pan.
- Cook gently until the onion becomes translucent.
- Stir in the oregano or parsley, chopped sun-dried tomatoes, tomato paste, and warm water.
- Simmer for 4–5 minutes, stirring occasionally.
- Reduce heat to low. Slowly add the heavy cream, whisking until fully incorporated.
- Add the cherry tomatoes (pierced beforehand with a fork so they don’t burst).
- Cook on low until the tomatoes soften, about 4–5 minutes.
- Return the cooked chicken and pan-fried gnocchi to the pan.
- Gently toss everything together until well coated in the sauce and heated through.
- Divide between two plates or serve directly from the pan.
- Top with grated parmesan, freshly cracked pepper, and basil if desired.
Why This Chicken Gnocchi Recipe Works
This dish checks every box for me:
- Comforting but quick: A complete chicken gnocchi recipe that feels indulgent without hours of effort.
- Bold flavors: Sun-dried tomatoes bring tangy richness, cherry tomatoes add bursts of freshness, and a splash of cream ties the sauce together.
- Texture heaven: Crispy pan-fried gnocchi on the outside, soft and tender in the middle. Juicy chicken adds protein while creamy parmesan melts everything together.
- Little clean-up: Everything happens in one pan — which means more time at the table and less time at the sink.
Tips for Perfect Chicken Gnocchi
Start with good gnocchi: You’ve got options here. If you want from-scratch vibes, homemade potato gnocchi made with russet potatoes and all purpose flour is the gold standard. Use a potato ricer for the fluffiest gnocchi dough, mash and shape with the back of a fork to make little ridges that catch the sauce. If you’re short on time, store-bought gnocchi or even a freezer bag of pre-made gnocchi dumplings will still deliver.
Don’t overdo the flour: When making homemade gnocchi, too much flour or too much moisture in the dough can make the dumplings heavy instead of light. The goal is soft, pillowy gnocchi that holds together in boiling water.
Cook gnocchi right: Always boil gnocchi in a large pot of salted water until they float — it means they’re done. Then drain with a slotted spoon and sear them in butter or oil until golden. That crisp exterior is what makes this dish shine.
Build the sauce slowly: Sweating the onions and garlic low and slow in sun-dried tomato oil builds the base of the sauce. Then add tomato paste, herbs, and water before finishing with cream. Taking the time here means the flavors deepen instead of tasting flat.
Chicken tricks: Coating chicken in flour with a little onion powder and salt makes the meat crispier and helps it grab onto the sauce. Don’t crowd the pan; cook in batches if you need to so it browns properly.
Gnocchi Recipe: Ingredient Breakdown
- Chicken breast: Cubed for quick cooking, coated in flour so it stays juicy. A lighter protein compared to sausage or beef, but still satisfying.
- Gnocchi: Little Italian dumplings made from potato, flour, and sometimes egg or ricotta cheese. They’re hearty, chewy, and made for soaking up creamy sauces.
- Sun-dried tomatoes: Briny, tangy, and concentrated in flavor. Plus, the oil doubles as a cooking fat for the onions and garlic.
- Cherry tomatoes: Bring bursts of freshness and balance to the richness of the cream.
- Tomato paste + cream: The duo that makes a velvety, rosy-hued sauce.
- Parmesan cheese: Salty, nutty, and essential for finishing.
- Fresh herbs: Oregano or parsley keep everything bright.
Substitutions and Variations
- Gnocchi swaps: Use homemade gnocchi if you’ve got time, or grab store-bought gnocchi from your local grocery. Both work beautifully.
- Protein: Chicken works great, but you could easily swap in shrimp, or leave the chicken out entirely for a meatless version.
- Flavors: Stir in a spoonful of pesto for a herbaceous twist, or add chili flakes if you like heat.
- Cheese: Try pecorino instead of parmesan cheese for a saltier edge.
How to Nail the Texture of This Gnocchi Recipe
The secret to an irresistible chicken gnocchi recipe is contrast. First, you get that golden crust from pan-frying, then the gnocchi stay soft and pillowy inside. Same with the chicken: sear it until golden, then simmer it briefly in the sauce so it stays juicy.
When you finally toss everything together — gnocchi, chicken, and creamy sun-dried tomato sauce — the result is cozy perfection in every bite.
Serving Suggestions
- Pile everything into a shallow bowl and garnish with fresh parsley and extra parmesan.
- Serve with a simple green salad and crusty bread to mop up the extra sauce.
- For date night, serve directly in the skillet for that rustic, cozy vibe.
- A glass of chilled white wine or sparkling water balances the richness.
Make-Ahead + Storage
This is a small-batch recipe (serves two), but you can scale it up easily. Leftovers can be cooled to room temperature, then stored in an airtight container in the fridge for up to 2 days. Reheat gently in a saucepan over low heat, adding a splash of cream or water if the sauce tightens up.
If you’re making homemade gnocchi in advance, shape them and lay on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook straight from frozen in boiling water.
Gnocchi Recipe: FAQs
Is gnocchi pasta?
Sort of. While gnocchi is often served like pasta, it’s technically a potato-based dumpling. Made from russet potatoes, flour, and sometimes egg, it’s closer to little pillows of comfort food.
Do you have to make gnocchi from scratch?
Not at all. This easy gnocchi recipe works with store-bought gnocchi or uncooked gnocchi from the freezer aisle. If you’re feeling ambitious, try making homemade potato gnocchi with a fork or potato ricer — but don’t stress if you’re short on time.
How do I know if I used too much flour in gnocchi dough?
If your gnocchi dough feels tough or dense on the work surface, you may have added too much flour. The best gnocchi are light, with just enough structure to hold together when dropped into boiling water.
Wrapping It Up
This creamy, cozy chicken gnocchi recipe is everything I want in a weeknight dinner: indulgent but simple, impressive but low-effort. Whether you’re looking for a date night meal, a little midweek indulgence, or a gnocchi recipe that makes you feel fancy with minimal dishes, this one checks every box.
So grab a skillet, pour a glass of wine, and let this easy, saucy, creamy chicken gnocchi carry your night.
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Jess Emin
Every aspect of Jessica Emin’s personal and professional life revolves around food; she’s a food photographer, a food stylist, a sommelier and has hosted two food TV series. Jess credits all the people she’s met along her culinary journey for her confidence in the kitchen–she’s picked up tips, tricks and technique from hundreds of pros–from working pie dough at the age of ten with her mom, to shucking tutorials with oyster farmers, to foraging with chefs to find perfect mushrooms, and watching chefs in Canada’s best restaurants. She lives and breathes the East coast, and its incredible food offerings.
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