Save to Pinterest The smell of butter melting in a hot skillet still takes me back to my tiny apartment kitchen, where I'd stand on tiptoes to watch gnocchi turn golden while my roommate leaned against the counter complaining about being starving.
I first made this on a Tuesday night when I'd completely forgotten to defrost anything for dinner, and now it's become my go-to for those I need comfort food immediately moments.
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Ingredients
- Chicken breasts: Cutting them into uniform cubes ensures they cook evenly and develop those gorgeous golden edges
- Potato gnocchi: Store-bought works perfectly here—look for shelf-stable packages in the pasta aisle
- Heavy cream: Creates that luscious velvety sauce that clings to every piece of gnocchi
- Basil pesto: The shortcut ingredient that makes this taste like you spent all day cooking
- Unsalted butter: Essential for getting those gnocchi nice and crispy in the pan
- Garlic: Freshly minced gives the best flavor—jarred garlic can taste bitter in cream sauces
- Parmesan cheese: Adds a salty umami punch that balances the rich cream
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Instructions
- Season and sear the chicken:
- Sprinkle salt and pepper over the chicken cubes, then heat olive oil in a large skillet over medium-high heat until shimmering.
- Cook the chicken until golden:
- Add the chicken in a single layer and let it sear undisturbed for 2 minutes before tossing—cook 5 to 7 minutes total until browned and cooked through, then transfer to a plate.
- Crisp the gnocchi:
- Melt butter in the same skillet and add the gnocchi, spreading them into an even layer and letting them cook undisturbed for 2 minutes before stirring.
- Build the creamy base:
- Continue cooking gnocchi 5 to 6 minutes until golden and crispy on most sides, then add garlic and stir for 1 minute until fragrant.
- Create the sauce:
- Pour in heavy cream and use a wooden spoon to scrape up any browned bits from the bottom, then bring to a gentle simmer.
- Bring it all together:
- Return the chicken to the skillet and toss until everything's coated in sauce, then taste and add more salt and pepper if needed.
- Finish and serve:
- Serve immediately while the gnocchi are still crispy, topping with fresh basil and extra Parmesan if you're feeling fancy.
Save to Pinterest My friend Sarah actually cried when she tasted this for the first time, which I'm choosing to interpret as a compliment rather than a reflection on her emotional state that evening.
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Making It Your Own
Sometimes I'll add cherry tomatoes during the last 2 minutes of cooking—they burst and release their juices into the sauce, creating these little pockets of sweetness that cut through the richness.
Pairing Suggestions
A crisp white wine like Pinot Grigio cuts through the cream beautifully, but honestly I've also eaten this straight from the pan while standing at the counter and it was just as satisfying.
Storage And Meal Prep
This keeps well in the refrigerator for up to 3 days, though the gnocchi will soften as they sit—reheat gently with a splash of cream to bring the sauce back to life.
- The texture is best fresh from the skillet, so plan to eat it all in one sitting
- If you know you'll have leftovers, slightly undercook the gnocchi initially
- This recipe actually tastes better the next day as the flavors meld together
Save to Pinterest There's something deeply satisfying about a dish that looks impressive but comes together in the time it takes to set the table.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, simply omit the chicken and sauté mushrooms or spinach instead. For extra protein, add white beans or chickpeas to the creamy sauce.
- → How do I prevent gnocchi from getting mushy?
Avoid overcrowding the pan and sauté gnocchi in batches if needed. Don't stir too frequently—let them develop a golden crust on one side before flipping. This creates that desirable crispy exterior.
- → Can I use homemade gnocchi?
Absolutely. Fresh homemade gnocchi works beautifully, though it may cook slightly faster than store-bought. Watch closely and adjust cooking time to prevent overcooking.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter sauce while still offering richness. Whole milk works too but yields a thinner consistency. For dairy-free options, try full-fat coconut milk or cashew cream.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk to restore the sauce's creamy consistency. The gnocchi will soften but remains delicious.
- → Can I freeze this dish?
Freezing isn't recommended as the cream sauce may separate upon thawing and the gnocchi texture can become gummy. This dish tastes best when enjoyed fresh.
