Creamy Chicken and Pea Gnocchi

Chicken, peas and potato gnocchi cook together in a gentle cream sauce. Parmesan thickens the sauce at the end, giving the soft gnocchi a savory coating without a separate saucepan.

Ingredients

• 450 g boneless chicken breast
• 500 g potato gnocchi
• 150 g frozen peas
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 250 ml chicken broth
• 150 ml cream
• 40 g grated Parmesan
• 1 tbsp olive oil
• ½ tsp dried thyme
• ¼ tsp black pepper

Method

1. Cut chicken into 2 cm pieces. Heat the oil in a wide deep skillet over medium-high heat. Cook the chicken for 6–8 minutes, turning until lightly golden; transfer to a clean plate. It will finish cooking in the sauce.
2. Reduce the heat to medium. Add the onion to the skillet and cook for four minutes, stirring. Add garlic and thyme and cook for one minute.
3. Pour in broth, scraping up the browned bits. Stir in cream and return chicken with its juices. Bring to a gentle simmer.
4. Add gnocchi and peas. Cover and simmer gently for 5–7 minutes, stirring once or twice, until the gnocchi are tender and chicken reaches 74°C / 165°F in its thickest pieces. Add a splash of water if the sauce becomes too thick before the gnocchi soften.
5. Remove from the heat and stir in Parmesan and black pepper. The sauce should coat the gnocchi while remaining spoonable; loosen with a little hot water if needed.
6. Serve immediately in four shallow bowls. The gnocchi continue absorbing sauce as they stand.
7. Refrigerate leftovers within two hours for up to three days. Reheat gently with a splash of water, stirring, until the chicken reaches 74°C / 165°F throughout.

Choose a wide skillet

Space helps the chicken brown and lets the gnocchi sit in the sauce instead of forming a deep pile.

Keep the simmer gentle

A hard boil can reduce the liquid before the gnocchi soften. Stir occasionally and loosen with water when needed.

Add cheese off the heat

The remaining heat melts finely grated Parmesan into the cream while keeping the sauce smooth.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Serve immediately in four shallow bowls. The gnocchi continue absorbing sauce as they stand.

How should I store leftovers?

Refrigerate leftovers within two hours for up to three days. Reheat gently with a splash of water, stirring, until the chicken reaches 74°C / 165°F throughout.