Marry Me Chicken Gnocchi
Marry Me Chicken Gnocchi is a twist on the popular Marry Me Chicken recipe. It is rich in flavor and combines potato gnocchi with tender chicken in a creamy sauce!
A 20 MINUTE ONE PAN MEAL
I can’t get enough of this Marry Me Chicken Gnocchi, in fact, I love all these versions of Marry Me Chicken – ha! So much flavor in all of my recipes and this gnocchi version keeps the traditional pop of flavor going. I love how this recipe, like many of my other Marry Me Chicken recipes, comes together so quickly. It has become a go to recipe when I’m short on time to make dinner on some of those busy weeknights.
Awesome recipe! Came out full of flavor and easy to put together! Definitely a keeper for a fast delicious meal!
– June
FREQUENTLY ASKED QUESTIONS:
I do believe any type of gnocchi, frozen, refrigerated, or shelf stable can be used because they all need to be boiled before use anyways. Just follow the directions on the packaging of whichever you choose on how to prepare that specific kind.
This dish pairs wonderfully with a side of garlic bread, Texas garlic toast, or breadsticks to soak up the creamy sauce, and a fresh green salad. If you really want to go all out, try making an Olive Garden style salad with some homemade Olive Garden Salad Dressing, all the flavors pair perfectly together.
If you are looking to bulk this dish out even more, you can add any vegetables you think would work well like mushrooms, bell peppers, or zucchini Just sauté them vegetables in the skillet and add with the chicken. I think you could even make some of those frozen mixed veggies that you can steam in the microwave and toss them in if you like them.
Don’t overcook the gnocchi. Boil until they start to float to keep them light and tender (but not turn into mush.)
You can keep the leftovers in the fridge for up to 5 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- package of shelf stable gnocchi– if you wanted to use refrigerated or frozen gnocchi instead of the shelf stable gnocchi you can. See the FAQ (Frequently Asked Question) section above for more information on how to do so.
- gnocchi water– I reserved this pasta water as the starchy water helps create a smoother, creamier sauce.
- all-purpose flour
- unsalted butter– salted butter may be used
- garlic– I prefer fresh but you could use the jarred stuff if that is all you have.
- low-sodium chicken stock– or you can use chicken broth. I prefer the low sodium version for this recipe since you can always add more salt to taste later, but you can’t take salt out.
- heavy cream – it really needs to be heavy cream. Milk just won’t add the same thickness and richness we’re looking for.
- sun-dried tomatoes– Omit these if you hate them, but I will say these are one of the ingredients that set this dish apart and give it so much flavor. A lot of people that don’t like tomatoes actually like sun-dried tomatoes because the taste and texture are different so maybe experiment this time and give it a try!
- grated parmesan cheese– I like the freshly grated cheese because it melts better but the green bottle stuff is an option if that’s all you have
- tomato paste– If you like less of a tomato flavor, you can leave this out. I like to buy the tubes of tomato paste rather than the cans. It allows you to put the cap back on and save it for other uses.
- red pepper flakes– an optional ingredient that I like to add to bring just a little heat or to amp up the flavor.
- garlic powder
- oregano
- salt and black pepper
- dried thyme
- paprika
- diced cooked chicken– you’ll need about 2 cups of chicken. This is a great way to use leftover chicken from another meal or you can use some rotisserie chicken to make this even easier. But, you can certainly cook up some chicken to use. You can boil some, roast some or make some in the air fryer.
- julienned basil leaves– if you don’t have these, you can leave them out.
HOW TO MAKE MARRY ME CHICKEN GNOCCHI
In a pot boil water. Add the gnocchi to the boiling water. Once the gnocchi is floating, which will take 2-3 minutes, drain and remove. Set aside. Reserve 1/2 cup of gnocchi water for later. Set aside. To a large skillet, over medium high heat, add the flour and butter. Stir for 2 minutes.
Add the garlic. Stir for 1 minute (or until fragrant). Then add the chicken stock. Stir for 1 minute.
Add the heavy cream. Stir for 1 minute.
Add the sundried tomatoes, parmesan cheese, tomato paste, and dried ingredients. Stir for 1-2 minutes or until combined.
Taste to see if more salt is needed. Transfer the gnocchi, the gnocchi water you reserved earlier, and chicken to the sauté pan. Toss until combined.
Top with the basil.
CRAVING MORE RECIPES?
Marry Me Chicken Gnocchi
Ingredients
- 16 ounce package shelf stable gnocchi
- ½ cup gnocchi water (this is the water the gnocchi cooked in)
- 2 Tablespoons all-purpose flour
- 2 Tablespoons unsalted butter
- 3 cloves garlic, minced
- ½ cup low-sodium chicken stock (or broth)
- ½ cup heavy cream
- ¾ cup sun-dried tomatoes, chopped
- ½ cup grated parmesan cheese
- 1 Tablespoon tomato paste
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon thyme
- ¼ teaspoon paprika
- 2 cups diced cooked chicken (I just used rotisserie chicken)
- 1 Tablespoon julienned basil leaves
Instructions
- In a pot boil water. Add 16 ounce package shelf stable gnocchi to the boiling water. When the gnocchi is floating (takes about 2-3 minutes) it is ready. Reserve ½ cup gnocchi water for later then drain the rest. Set aside the drained, cooked gnocchi for now.
- To a large skillet, over medium high heat, add 2 Tablespoons all-purpose flour and 2 Tablespoons unsalted butter. Whisk for about 2 minutes.
- Add 3 cloves garlic, minced. Whisk for about a minute (or until fragrant.)
- Add 1/2 cup low-sodium chicken stock. Whisk for about a 1 minute.
- Add 1/2 cup heavy cream. Whisk for 1 minute.
- Add 3/4 cup sun-dried tomatoes, chopped, 1/2 cup grated parmesan cheese, 1 Tablespoon tomato paste, 1/2 teaspoon red pepper flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon thyme and 1/4 teaspoon paprika. Whisk for 1-2 minutes or until combined.
- Taste to see if more salt is needed.
- Transfer the cooked gnocchi, reserved gnocchi water, and 2 cups diced cooked chicken. Stir until combined.
- Top with 1 Tablespoon julienned basil leaves then serve!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
The taste of the dish is delicious, but it is thick.
Would more chicken broth or cream help?? I don’t have any gnocchi water left.
I made this to serve tonite, so that’s when I’d add the other liquid.
Help!!!
Yep, just add a little more broth to it. It’ll thin it right up. If you’re worried that it will make it too salty, then try a little milk or a cream 🙂
Awesome recipe! Came out full of flavor and easy to put together! Definitely a keeper for a fast delicious meal!
Boiled thighs as that’s all I had! Boiled the gnocchi in the broth, great flavor! 10 STARS! Definite keeper!
Love that C.J. – thank so much for taking the time to come back and comment! I really appreciate it!
All your Marry Me Chicken recipes are great. We make them all the time.
Thanks so very much Jean! Love hearing that!