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Got a knockout dinner my crew always goes wild for - it's my velvety chicken and gnocchi dish with cream cheese. This snug one-pan creation takes just 20 minutes with basic stuff from your kitchen. The cream cheese whips up this amazingly rich sauce that hugs every fluffy gnocchi and juicy chicken chunk, making each mouthful downright dreamy.
What Makes This Dish Special
I tried tons of versions and found out cream cheese works way better than heavy cream, giving everything this amazing richness with a slight zing. The sauce really sticks to each gnocchi, creating these tiny pockets of creaminess you'll love. My kids start getting excited the minute they spot me grabbing the cream cheese package. I usually throw in spinach for a pop of green and some extra good stuff, but you can skip it if you want.
Your Ingredients
- Olive Oil: 1 tablespoon something nice.
- Unsalted Butter: 30 g that's a couple tablespoons.
- Chicken Breast: 350 g chopped into small chunks.
- Garlic: 4 cloves finely chopped.
- Dry White Wine: 75 ml you can skip it but it adds nice taste.
- Italian Seasoning: 1 teaspoon whatever mix you like.
- Chicken Stock: 400 ml homemade is awesome if you've got some.
- Cream Cheese: 180 g let it sit out so it's soft.
- Gnocchi: 500 g store-bought or fresh works fine.
- Baby Spinach: 100 g throw it in if you want.
- Parmesan: 30 g grate it yourself please.
- Black Pepper: Crack it fresh as you like.
Cooking Steps
- Get Things Going
- Warm up your biggest skillet with the oil and butter until it bubbles and smells good.
- Cook Your Chicken
- Toss in those chicken bits until they turn nice and gold, then add garlic until your house smells incredible.
- Start The Sauce
- Pour in wine if you're using it and let it bubble down, then mix in your spices and stock.
- Make It Creamy
- Drop in that cream cheese and keep stirring until it melts into this gorgeous smooth sauce.
- Add The Gnocchi
- Dump in your gnocchi and spinach, put a lid on it and let everything get soft and cozy.
- Final Touch
- Sprinkle lots of Parmesan on top with fresh black pepper and dig in while it's steaming hot.
Smart Tricks
Need your sauce chunkier? Just let it bubble away without a lid. If it dries out too much, add a splash more stock. Don't have wine? No worries, just use stock instead. Sometimes I stick the whole pan under the broiler to get those crunchy bits on top that everyone fights for.
Switch Things Up
You can change up this chicken gnocchi dish however you want. Maybe swap spinach for some chopped kale or throw in some sliced mushrooms for a woodsy taste. We always have garlic bread on the side to mop up all that sauce. Want to feel fancy? A glass of Chardonnay turns this easy meal into something that feels special.
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Frequently Asked Questions
- → What’s the role of cream cheese here?
- It thickens the sauce without needing to cook it down. Plus, it brings a bit of tangy flavor that balances the dish.
- → Can frozen gnocchi work?
- Absolutely, just cook it a little longer—add a minute or two as needed.
- → What if I don’t have white wine?
- Use more chicken stock or mix in some lemon juice for a light, tangy boost.
- → Why save the spinach for last?
- Putting it in at the end keeps it fresh and green. It wilts just right in the residual heat, so it’s not overcooked.
- → How do I keep the cream cheese smooth?
- Use it at room temp and break it up first. Keep stirring until it's fully melted into the sauce.