Sun Dried Tomato Chicken Gnocchi
This easy Sun Dried Tomato Chicken Gnocchi is a quick 30-minute one-pan recipe. It’s loaded with shredded chicken and tender gnocchi in a rich and creamy sun-dried tomato sauce.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Family-Friendly Weeknight Dinner
This sun dried tomato chicken gnocchi recipe is exactly what I think of when I think quick, easy, and good for the whole family. It’s all done in one pan and it comes together in about 30 minutes. Serve it with some crusty bread and a simple side salad and you’re good to go!
Shredded Chicken
Rotisserie chickens are great when you need shredded chicken but don’t want any additional cooking. Otherwise, I like to poach the chicken in gently simmering water until it’s cooked through to an internal temperature of 165°F. Remove the chicken from the pot and allow it to cool for about 10 minutes or until you can comfortably shred the meat without getting burned.
Storage and Reheating
Store leftovers in an airtight container in the fridge for 3 to 4 days.
For the best results when reheating, place the leftovers in a pot over medium-low heat with a splash of broth or water to help loosen the sauce. Heat until warmed through, about 5 to 10 minutes.
I don’t recommend freezing. The creamy sauce will break and the gnocchi will become too soft.
Sun Dried Tomato Chicken Gnocchi
Ingredients
- 8 1/2 ounces sun dried tomatoes in oil drained (oil reserved), chopped
- 2 tablespoons oil from sundried tomatoes
- 2 tablespoons butter
- 1/4 cup shallots finely diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup parmesan freshly shredded
- 1 cup fresh spinach roughly chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 16 ounces potato gnocchi
- 3 cups shredded chicken
Instructions
- Heat oil and butter in a large skillet over medium heat.
- Add the diced shallots and cook until they are softened, about 2 minutes. Add the minced garlic and cook for 1 minute.
- Add tomato paste, Italian seasoning, and drained sun dried tomatoes and cook, stirring often, for 1 minute.
- Pour in the chicken broth and heavy cream. Add the parmesan, spinach, salt, pepper, and red pepper flakes (optional). Bring to a gentle simmer.
- Add the gnocchi and shredded chicken. Cook, stirring often, until the gnocchi has softened, about 4 to 5 minutes.
