Ingredients
Scale
- 1 lb (450g) of gnocchi (fresh or store-bought)
- 2 cups cooked chicken, shredded (or rotisserie chicken)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning or dried oregano
- Salt and pepper to taste
- Optional: chopped parsley or basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
- Add shredded chicken to the skillet with onion and garlic. Season with Italian seasoning, salt, and pepper. Stir to combine.
- Pour in heavy cream and simmer for 2-3 minutes until slightly thickened. Stir in grated Parmesan cheese until melted and smooth.
- Cook gnocchi according to package instructions. Drain and add to the skillet. Toss gently to coat all the gnocchi with the sauce and cook for another 2-3 minutes until heated through.
- Garnish with chopped parsley or basil. Serve hot directly from the skillet for maximum coziness.
Notes
- Use fresh or frozen gnocchi; cook frozen gnocchi according to package instructions.
- For a dairy-free version, substitute heavy cream with coconut cream or almond milk and use dairy-free cheese.
- Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop, adding a splash of cream or broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free adaptable, Dairy-Free adaptable
Nutrition
- Serving Size: 1 bowl (approx. 1 1/4 cups)
- Calories: 450 kcal Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg