One-Pot Creamy Chicken Gnocchi

This One-Pot Creamy Chicken Gnocchi is absolutely cozy, saucy, and flavorful. Sun-dried tomatoes and frozen corn provide a bite of texture and sweetness, while the Parmesan rind gives the perfect base of cheesy flavor. An easy, one-pot meal that only needs 30 minutes!

Course Main Course

Cuisine American, Italian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 492kcal

Author Jessica Kwon

Ingredients

½ tablespoon cooking oil
¼ onion chopped; about ½ cup
2-3 cloves garlic minced
1½ cups chicken bone broth
½ cup milk
1 inch Parmesan rind (see notes)
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried parsley
1 lb gnocchi
3 tablespoon sun-dried tomatoes with oil
½ cup frozen corn
1½ cups shredded cooked chicken or rotisserie chicken
Parsley to garnish
Salt and pepper to taste

US Customary - Metric

Instructions

In a wide pan or pot, heat oil over medium-high heat. When hot, add onion and sauté until edges start to become translucent, about 2-3min. Then add garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth, milk, Parmesan rind, herbs, and season with salt and pepper. Bring to a boil, then add gnocchi. Cook over high heat for 3-5 minutes, stirring frequently, until gnocchi is tender and sauce becomes creamy.
Turn down the heat and remove the Parmesan rind. Stir in the sun-dried tomatoes with oil, corn, and shredded chicken breast. Season to taste and garnish with fresh minced parsley. Serve warm.

Notes

Parmesan rind: Substitute with ¼ cup grated Parmesan cheese. Add at the end with the shredded chicken.
Substitute chicken bone broth with low-sodium chicken broth or stock.
If using fresh herbs, double the amount of the dried counterparts.

Nutrition