Creamy Sun-Dried Tomato and Chicken Gnocchi Skillet Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, deglaze the skillet with a splash of white wine after sautéing the garlic but before adding the cream.

This helps lift any caramelized bits from the bottom of the pan and adds a bright acidity that balances the richness of the heavy cream and Parmesan. Always cook the wine for a minute to allow the alcohol to evaporate before proceeding with the sauce.

If the sauce seems too thick after adding the Parmesan, add a tablespoon of pasta water or extra chicken broth to loosen it to your desired consistency. This simple adjustment ensures the final result remains creamy and easy to serve.

Remember that the sauce will continue to thicken slightly as it cools, so aim for a consistency that is just slightly thinner than you prefer when serving immediately.

Variations

• Spicy Gnocchi Skillet: Add a teaspoon of crushed red pepper flakes or a small amount of Calabrian chili paste during the garlic sauté phase to introduce a bold, spicy kick to the creamy sauce.
• Vegetarian Gnocchi: Replace the shredded chicken with sliced sautéed mushrooms or white beans to create a hearty, meat-free version that maintains the same rich, satisfying flavor profile.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Reheat

Reheat gently in a skillet over low heat, adding a splash of broth or water to restore the creamy consistency.

Store any leftovers in an airtight container in the refrigerator for up to three days. When cooling the leftovers, ensure they sit at room temperature for no more than two hours before being placed in the fridge to maintain food safety.

The cream-based sauce may thicken significantly when chilled, which is normal and will resolve during the reheating process as the sauce loosens up again.

While this dish is best served fresh, you can prepare the shredded chicken and chop the sun-dried tomatoes a day in advance to save time. Keep the ingredients in separate containers in the refrigerator until you are ready to cook. The gnocchi should be cooked fresh just before serving, as they can lose their texture if prepared too far in advance and then reheated in the sauce.

Serving ideas

Serve this creamy gnocchi skillet directly from the pan for a rustic and casual presentation. Place the skillet on a heat-proof trivet in the center of the table, allowing guests to scoop their own portions. The vibrant colors of the sun-dried tomatoes, spinach, and fresh basil ribbons make it a visually appealing centerpiece that requires no extra plating effort.

Pair this rich dish with a simple side salad featuring peppery arugula and a light lemon vinaigrette to cut through the creaminess. A slice of crusty sourdough bread is also an excellent addition for mopping up any remaining sauce in the skillet.

Ensure the dish is served while hot to maintain the ideal texture of the gnocchi and the smooth consistency of the Parmesan cream sauce.

Frequently asked questions

Recipe card

Creamy Sun-Dried Tomato and Chicken Gnocchi Skillet

Prep 5 minCook 10 minTotal 15 minServes 4

Ingredients

• 500 grams gnocchi
• 30 milliliters sun-dried tomato oil
• 4 cloves garlic, minced
• 80 grams sun-dried tomatoes, chopped
• 300 grams shredded chicken breast
• 150 milliliters chicken broth
• 200 milliliters heavy cream
• 90 grams grated Parmesan
• 1 cup baby spinach
• fresh basil ribbons, for serving
• red pepper flakes, for serving

Instructions

1. Heat the sun-dried tomato oil in a large stainless steel skillet over medium-high heat. Add the gnocchi and sauté until they are golden-brown and slightly crispy on the exterior. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for about one minute until the garlic becomes fragrant and the tomatoes soften slightly in the flavorful oil.
2. Incorporate the shredded chicken breast into the skillet, tossing to coat it in the oil and garlic mixture. Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer at 194°F (90°C), allowing the sauce to thicken slightly and bubble steadily for three minutes. This process ensures the chicken is heated through to 165°F (74°C) while the flavors meld into a cohesive, creamy base.
3. Stir in the grated Parmesan cheese and baby spinach, folding gently until the spinach wilts and the cheese has fully melted into the sauce. Once everything is incorporated and the sauce is smooth, remove the skillet from the heat. Garnish the dish generously with fresh basil ribbons and a sprinkle of red pepper flakes before serving immediately while steaming hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

22 g

Carbohydrates

45 g

Fat

28 g

Fiber

3 g

Sugar

5 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.