Ingredients
- 2 tablespoons olive oil, divided
- 450 g chicken breast, cut into 2–3 cm pieces
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 100 ml dry white wine
- 100 ml chicken broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 100 ml double cream
- 60 g cream cheese, at room temperature
- 40 g finely grated Parmesan, plus extra to serve
- sea salt and freshly ground black pepper, to taste
- 500 g fresh gnocchi
- 100 g baby spinach (4 generous handfuls)
Instructions
- Cook the chicken: Heat 1 tablespoon olive oil in a large deep skillet over medium to medium-high heat. Add the chicken, season with salt and pepper, and cook for 4–5 minutes until golden and cooked through. Remove from the pan and set aside.
- Sauté the aromatics: Add the remaining olive oil to the same pan. Add the shallot and cook over medium heat for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Deglaze and build flavour: Pour in the white wine and let it simmer for 2–3 minutes until slightly reduced. Add the chicken broth, dried basil and oregano, and bring to a gentle simmer.
- Make the creamy sauce: Stir in the cream and cream cheese, whisking until smooth. Add the Parmesan and stir until melted and the sauce is creamy and slightly thickened. Season with salt and pepper, then reduce the heat to low.
- Cook the gnocchi: Meanwhile, bring a large pot of salted water to the boil. Cook the gnocchi according to package instructions until they float to the surface (about 2–3 minutes). Drain and set aside.
- Finish the dish: Add the spinach to the sauce and cook until just wilted. Stir in the cooked gnocchi and return the chicken to the pan, then toss everything gently until evenly coated and heated through.
- Serve: Taste and adjust seasoning if needed. Serve immediately with extra grated Parmesan. Enjoy!
Nutrition
Notes
- Make it vegetarian: Omit the chicken and swap in vegetable broth. For added depth and texture, sauté mushrooms and use them in place of the chicken.
Use fresh herbs: Replace the dried herbs with 1 tablespoon freshly chopped basil and 1 teaspoon freshly chopped oregano.
Add herbs at the right time: Stir in fresh herbs at the end with the spinach to keep their flavour bright and vibrant. - Use room temperature cream cheese: Let it sit out for a bit before cooking. This helps it melt into the sauce smoothly and evenly, without any lumps. The result? A silky, creamy sauce that clings perfectly to every bite of gnocchi.