This easy side dish is made with very simple ingredients and makes the perfect side dish for a busy weeknight.

Using store-bought gnocchi, mushrooms and a handful of pantry ingredients this simple dish is packed with flavour.

My quick asparagus gnocchi is a lovely side dish for the Spring, and this Gnocchi with Mushrooms is just the same! Sometimes side dishes are the hardest to come up with so this gnocchi with mushrooms is a great recipe to keep in your back pocket.

What is gnocchi?

Gnocchi are little dumplings traditionally made with potato, eggs and flour. However, there are many ricotta-based versions that are just as pillowy soft. For this recipe use store-bought  gnocchi that is shelf stable because it’s so readily available. Plus, it makes this recipe super quick! This gnocchi recipe is filled with some of my favourite flavours that bring this recipe together in one-pan on the stovetop.

Why gnocchi and mushrooms make a perfect side dish

• Quick: You can make this side dish in under 25 minutes!
• Easy: This simple side dish requires just 10 key ingredients and 5 simple steps.
• Versatile: This is an easy recipe to make for a weeknight dinner or when having guests over.

Ingredients Needed For The Gnocchi Mushroom Side Dish

Olive oil: use olive oil to start this dish and get the mushrooms browned

Gnocchi: you’ll need one package of gnocchi that you can cook straight from the package. You can find these tender gnocchi in the pasta aisle or in the fridge section of local grocery stores.

Mushrooms: brown or cremini mushrooms are ideal for this recipe because they have a lot of flavour

Shallot: shallots pair lovely with mushrooms, especially when cooked together

Seasonings: fresh garlic cloves, kosher salt, ground black pepper, a pinch of chili flakes (or red pepper flakes) and balsamic vinegar bring the gnocchi side dish together

Butter: butter adds a nice touch to bring the dish together at the end

How to make a gnocchi side dish

1. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the sliced mushrooms and cook until softened and starting to brown, stirring occasionally, about 6-8 minutes.
2. Add the finely chopped shallot, minced garlic, kosher salt, ground pepper and a pinch of chili flakes. Stir and cook for 1 minute until fragrant. Add the balsamic vinegar, stir and cook until it’s mostly evaporated. Transfer the mushroom mixture to a medium bowl.
3. To the same skillet, over medium-high heat add 2 tablespoons of olive oil. Add the gnocchi and sauté for 5-8 minutes, until the gnocchi start to turn golden brown and are tender and cooked through.
4. Add the cooked mushrooms back to the skillet along with the butter and stir to combine. Cook until the butter is melted. Taste and adjust the seasoning with salt and pepper if desired.
5. Serve immediately and add optional toppings of fresh minced parsley and chopped walnuts if desired.

Tips & tricks for making the dish even more flavorful

• Toppings: Top with the fresh minced parsley and toast walnuts for extra flavour!
• Spice: Add the chili flakes for a bit of a spicy hit!
• Fresh herbs: If you don’t have parsley on hand, fresh thyme could also work.
• Nuts: If walnuts aren’t for you, try toasted almonds or even hazelnuts.
• Parmesan cheese: A little dusting of freshly grated parmesan cheese would be quite delicious!

What do you serve with gnocchi – serving suggestions and pairings

• This gnocchi side dish is a perfect pairing with chicken or grilled steak.
• This would make an easy side dish to accompany an Easter turkey dinner.
• For a light dinner or lunch, you can serve this gnocchi and mushrooms for 3-4 people as a main dish paired with a simple salad.

What is the best kind of gnocchi to use in this recipe?

Shelf-stable and refrigerated gnocchi from the grocery store is best for this delicious gnocchi side dish. This type of gnocchi does not need to be boiled first and can pan fried directly from the package.

Common questions

How to store

Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers can be reheated in the microwave, in the oven at 325F, covered, until warmed through or in a frying pan until re-crisped up.

More delicious side dishes from the blog

• Roasted Cauliflower with Orange Tahini (side dish)
• Easy and Delicious Crispy Sage Roasted Potatoes
• Honey Butter Roasted Carrots and Radishes

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Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish

Elevate your dinner with this quick & easy gnocchi side dish with mushrooms. Perfect as a flavorful side dish that’s ready in no time!

Course Side Dish

Cuisine American

Keyword gnocchi, mushrooms

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 as a side dish

Author Jess

Ingredients

• 4 tbsp extra-virgin olive oil, divided
• 200-225 grams (8oz) brown or cremini mushrooms, sliced
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• ½ tsp kosher salt
• ¼ tsp ground pepper
• Pinch of chili flakes
• 1 tbsp balsamic vinegar
• 450 grams / 1 lb shelf stable gnocchi
• 1 tbsp butter

Optional toppings

• 3 tbsp fresh minced parsley
• ¼ cup chopped walnuts, toasted

Instructions

• Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the sliced mushrooms and cook until softened and starting to brown, stirring occasionally, about 6-8 minutes.
• Add the finely chopped shallot, minced garlic, kosher salt, ground pepper and a pinch of chili flakes. Stir and cook for 1 minute until fragrant. Add the balsamic vinegar, stir and cook until it’s mostly evaporated. Transfer the mushroom mixture to a medium bowl.
• To the same skillet, over medium-high heat add 2 tablespoons of olive oil. Add the gnocchi and sauté for 5-8 minutes, until the gnocchi start to turn golden brown and are tender and cooked through.
• Add the cooked mushrooms back to the skillet along with the butter and stir to combine. Cook until the butter is melted. Taste and adjust the seasoning with salt and pepper if desired.
• Serve immediately and add optional toppings of fresh minced parsley and chopped walnuts if desired.

Notes

• Shelf-stable and refrigerated gnocchi from the grocery store is best for this delicious gnocchi side dish. This type of gnocchi does not need to be boiled first and can pan fried directly from the package.

Photography by: Kaeleigh Pugliese

The post Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish appeared first on Cooking in my Genes.

Whether for a weeknight meal or dinner with friends, the creamy sun-dried tomatoes sauce that envelops the tender chicken and pillowy gnocchi hits the spot.

It’s packed with flavor thanks to sun-dried tomatoes, freshly grated parmesan, and whole milk which creates a creamy sundried tomato sauce. 

I love recipes with the viral ‘marry-me’ flavours of sundried tomatoes, fresh basil, parmesan cheese and oregano. My Marry-Me Butter Beans and Marry-Me Slow-Cooker Chicken recipes are popular for good reason!  But, this one pan chicken is a new favourite since it’s paired with fluffy gnocchi that cooks along with the chicken.

Why you’ll love this marry me chicken recipe

• Easy: This recipe requires minimal effort for big flavor, especially from the delicious sauce!
• Meal Prep: This is a great recipe for mealprep; divide into containers and take to work for lunch.
• Versatile: It’s an easy chicken dinner for a weeknight but can also be served for a dinner party.

Ingredients needed to make this marry me chicken gnocchi recipe

Olive oil: you’ll need just 2 tbsp oil to sear the chicken in

Chicken breasts: you’ll need 4 boneless skinless chicken breasts to make this one pan chicken dinner. But you could also try boneless, skinless chicken thighs if desired.

Sundried tomatoes: sun-dried tomatoes are a must to make the classic ‘marry-me’ sauce

Gnocchi: use a store-bought shelf stable gnocchi

Onion: use a yellow onion to start making the sauce in the pan

Seasonings: garlic cloves, dried oregano, dried thyme, pinch of red pepper flakes, kosher salt, ground pepper and a touch of balsamic vinegar round out the flavours

Chicken broth: chicken broth helps to make the creamy sauce

Whole Milk: I like to use whole milk to make the creamy sundried tomato sauce but you could substitute with 2% milk.  For a dairy-free option, try using canned full-fat coconut milk.

Fresh herbs: fresh basil is key to the flavour of the sauce but if you can’t find fresh basil, try substituting with 1-2 tsp dried basil to round out the flavours

Spinach: this is optional but you can stir in fresh spinach at the end of the cooking time

Parmesan cheese: stir in freshly grated parmesan cheese at the end of the cooking time for more flavour

How to make marry-me chicken and gnocchi

1. Season the chicken breasts generously with kosher salt and ground pepper and set aside on a plate.
2. To a large high-sided skillet or braiser add 1 1/2 tbsp olive oil and turn to medium-high heat. When the pan is hot, sear the chicken, 3-4 minutes per side until golden brown. Set aside on a plate.
3. Turn the heat to medium. Add 1/2 tbsp olive oil and the diced onion and cook for 4-5 minutes until softened. Then add the minced garlic, dried oregano, dried thyme, kosher salt, ground pepper, chili flakes and chopped sundried tomatoes. Cook for 1-2 minutes until fragrant, stirring often.
4. Add the milk and broth to deglaze the pan, scraping the bottom to release any browned bits. Bring to a simmer over high heat and once simmering, stir in the gnocchi. Nestle the chicken breasts and their juices into the pan. Bring to a simmer again and once simmering, reduce heat and keep at a simmer at medium-low heat. Cook for 10-15 minutes or until the chicken is cooked through. Stir the gnocchi occasionally so it doesn’t stick to the bottom of the pan.
5. Once the chicken is cooked through (to an internal temperature of 165F), remove the chicken from the pan and stir in parmesan cheese, fresh chopped basil, spinach (if using) and balsamic vinegar and cook a few more minutes until the sauce has slightly thickened and the spinach is wilted.
6. To serve, slice the chicken breasts and serve on top of the gnocchi, garnished with more fresh basil if desired.

​Tips & Tricks

• Sometimes fresh basil is hard to find in the Winter. So, if you can’t find fresh basil, I do suggest adding the 2 cups fresh spinach and then 1-2 tsp dried basil to round out the flavours.
• I use a shelf-stable gnocchi in this recipe but you can also use gnocchi that is found in the refrigerated section of the grocery store. Using this type of gnocchi is key because it releases starch as it cooks, helping to thicken the sauce. I do not recommend using your own homemade gnocchi as it’s likely to bread down in the sauce since it’s very delicate compared to store-bought.
• If you want to add a dose of greens to this recipe, I suggest adding 2 cups fresh spinach when you stir in the parmesan cheese and fresh basil.
• Servings suggestions: green beans, roasted broccoli, Brussels Sprouts and Kale Salad or green peas make wonderful vegetable side dishes for this marry me chicken gnocchi recipe.

Common questions

how to store leftovers

Keep leftover chicken and gnocchi in an airtight container in the fridge for 1-2 days. Reheat in a baking dish with 2 tbsp – 1/4 cup more chicken broth at 400F, covered, for 15-20 minutes or until warmed through. Alternatively, you can reheat in the microwave to you desired temperature.

More one pan chicken dinner recipes to love from the blog

• Easy Healthy Baked Lemon Chicken (quick dinner!)
• Peanut Chicken Power Bowls
• Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi

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Easy One Pan Marry Me Chicken & Gnocchi Dinner

This Marry Me Chicken & Gnocchi is a must-make one pan dinner. Tender chicken & fluffy gnocchi are cooked in a creamy tomato sauce, yum!

Course dinner

Cuisine american-inspired

Keyword chicken, marry me, one pan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jess

Ingredients

• 2 tbsp extra-virgin olive oil, divided
• 4 small boneless skinless chicken breasts (about 1 – 1.5 lb total)
• kosher salt and ground pepper
• 1/2 yellow onion, diced
• 4 garlic cloves, minced
• 1 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• pinch of chili flakes
• ½ cup sundried tomatoes, chopped
• 2 cups chicken broth
• 1 cup warm whole milk
• 450 g (16oz) shelf-stable gnocchi
• 1/2 cup freshly grated parmesan cheese
• ¼ cup fresh chopped basil
• 1 tsp balsamic vinegar
• 2 cups baby spinach leaves (optional)
• garnishes: fresh basil, grated parmesan cheese and chili flakes

Instructions

• Season the chicken breasts generously with kosher salt and ground pepper and set aside on a plate.
• To a large high-sided skillet or braiser add 1 1/2 tbsp olive oil and turn to medium-high heat. When the pan is hot, sear the chicken, 3-4 minutes per side until golden brown. Set aside on a plate.
• Turn the heat to medium. Add 1/2 tbsp olive oil and the diced onion and cook for 4-5 minutes until softened. Then add the minced garlic, dried oregano, dried thyme, kosher salt, ground pepper, chili flakes and chopped sundried tomatoes. Cook for 1-2 minutes until fragrant, stirring often.
• Add the milk and broth to deglaze the pan, scraping the bottom to release any browned bits. Bring to a simmer over medium heat and once simmering, stir in the gnocchi. Nestle the chicken breasts and their juices into the pan. Bring to a simmer again and once simmering, reduce heat and keep at a simmer at medium-low heat. Cook for 10-12 minutes or until the chicken is cooked through. Stir the gnocchi occasionally so it doesn’t stick to the bottom of the pan.
• Once the chicken is cooked through (to an internal temperature of 165F), remove the chicken from the pan and stir in parmesan cheese, fresh chopped basil, spinach (if using) and balsamic vinegar and cook for 1-2 more minutes, until the sauce has slightly thickened more and the spinach is wilted.
• To serve, slice the chicken breasts and serve on top of the gnocchi, garnished with more fresh basil if desired.

Notes

• To make this recipe gluten-free, use a gluten-free shelf stable gnocchi, generally found in the dry pasta aisle of the grocery store and gluten-free chicken broth. All of the other ingredients in the recipe can remain the same.
• Sometimes fresh basil is hard to find in the Winter. So, if you can’t find fresh basil, I do suggest adding the 2 cups fresh spinach and then 1-2 tsp dried basil to round out the flavours.
• I use a shelf-stable gnocchi in this recipe but you can also use gnocchi that is found in the refrigerated section of the grocery store. Using this type of gnocchi is key because it releases starch as it cooks, helping to thicken the sauce. I do not recommend using your own homemade gnocchi as it’s likely to bread down in the sauce since it’s very delicate compared to store-bought.

Photography by: Kaeleigh Pugliese

The post Easy One Pan Marry Me Chicken & Gnocchi Dinner appeared first on Cooking in my Genes.

This easy air fryer gnocchi appetizer is served with a pesto dipping sauce and tomato dipping sauce, so there’s something for everyone.

These air-fried gnocchi are the perfect appetizer to serve at a dinner party since it’s so simple and quick to make. Or make this delicious gnocchi appetizer for a gameday snack or as a side dish!

I love an easy appetizer like this Easy Sun-Dried Tomato Chip Dip and this 5 Minute Jalapeno Popper Dip. But, this gnocchi appetizer has to be one of my best easy recipes.

Cooking this gnocchi appetizer in the air fryer will give the outside of the gnocchi a crispy texture but keep the inside soft and pillowy.

What is shelf-stable gnocchi?

Shelf-stable gnocchi has become a staple in my house; I use it for so many recipes like this One Pan Baked Gnocchi with Boursin Cheese and this Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi. I like to keep a package in my pantry at all times since I can always create a meal out of it for a quick weeknight dinner or a tasty meal on the weekend. It’s usually made from potato flakes and can be found in the pasta aisle of most grocery stores. The best part is that it becomes deliciously crispy gnocchi when air frying.  And, if you need to eat gluten-free in your house, just look for a shelf-stable gluten-free gnocchi to make this appetizer!

Why you’ll love this quick gnocchi appetizer recipe

• This is a simple gnocchi appetizer recipe that uses shelf-stable or refrigerated gnocchi – you don’t have to make homemade gnocchi for this recipe.

• This is a quick appetizer that is ready in just 20 minutes so it’s easy to whip up when guests arrive.

• This air fryer gnocchi appetizer uses simple ingredients from the pantry, nothing fancy here!

• You can use your favourite sauce for dipping!

• Make this into a delicious side dish instead for a busy weeknight.

Ingredients Needed to make this delicious air fryer gnocchi recipe

Gnocchi: the type of gnocchi used matters; a pack of shelf-stable gnocchi will give you the best results in this recipe but you can also use refrigerated gnocchi if that’s all you have on hand.

Spices: use a mixture of garlic powder, paprika and dried oregano to spice up the gnocchi flavour!

Olive oil: just a bit of olive oil goes a long way to help these gnocchi get crispy in the air fryer; if you don’t have olive oil, you can use avocado oil

Parmesan Cheese: this is optional but I love serving the gnocchi with shredded parmesan cheese on top!

Pesto: use a classic pesto or sundried tomato pesto mixed with Greek yogurt for a creamy dip

Jarred Tomato Sauce: use your favorite tomato sauce like marinara sauce or other tomato-based favourite pasta sauce

How to make this crispy air fryer gnocchi appetizer

Step 1: Make the dipping sauce of your choice and set aside. Just mix all the ingredients together in a small bowl. If desired, make both of the dipping sauces.

Step 2: Heat your air fryer to 390°F.

Step 3: Grease your air fryer basket with a cooking spray.

Step 4: In a large bowl, mix together the olive oil, garlic powder, dried oregano, paprika, black pepper and salt with the gnocchi. Toss so the gnocchi are evenly coated.

Step 5: Transfer the seasoned gnocchi to the air fryer basket in a single layer.

Step 6: Air fry the gnocchi for 12-16 minutes, shaking the basket every 3-4 minutes. The gnocchi will be golden brown and a little crispy when done.

Step 7: Serve immediately and garnish with extra parmesan cheese and fresh basil or parsley. Enjoy with your favorite dipping sauce!

Expert Tips

• I love serving this as an appetizer, but you can also serve it as a side dish with my sheet pan chicken and vegetables or one pan baked chicken with tomatoes and oregano.

• Feel free to just make one of the dipping sauces, whichever is your favourite!

• You can also use frozen gnocchi, I don’t recommend defrosting it beforehand. They’ll also need slightly longer in the air fryer, about 14-16 minutes.

• Warm up any leftover gnocchi with some tomato sauce as an easy lunch or snack!

• Make this a gluten-free appetizer by using shelf-stable gluten-free gnocchi instead of regular gnocchi.

Common Questions

Can I use refrigerated gnocchi?
Yes, for best results you can use either shelf-stable or refrigerated gnocchi. They’ll need the same amount of time in the air fryer.

Will sweet potato or cauliflower gnocchi work in this recipe?
They will most likely work in this recipe. However, please note I have not tested the cooking times for these types of gnocchi. I would start at the lower end of cooking time and then add an extra few minutes if needed to get that crispy exterior of the gnocchi.

How do I reheat the gnocchi?
I do recommend serving this appetizer immediately, but you can reheat in the air fryer if needed. Heat the air fryer to 350°F, add the gnocchi with a bit of cooking spray and heat for 3-6 minutes.

Can I use a different type of sauce?
Choose your favorite pasta sauce with this appetizer! Any tomato-based sauce will work wonderfully – a spicy sauce would be very tasty.

Storage

I recommend enjoying this gnocchi appetizer as soon as it’s made, as that’s when it will be the crispiest! Leftover gnocchi can be stored in the fridge in an airtight container for up to 2 days.

More easy appetizer recipes to make from the blog:

Quick Baked Cheesy Jalapeno Ranch Chips Appetizer

Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip

Quick Whipped Ricotta Dip with Hot Honey Appetizer

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Easy Air Fryer Gnocchi Appetizer with Dipping Sauces

Make this easy Air Fryer Gnocchi Appetizer in just 20 minutes! With two tasty dipping sauces, this appetizer is perfect for sharing.

Course Appetizer

Cuisine American

Keyword gnocchi

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 -6

Author Jess

Ingredients

• 500 g (1 lb) shelf stable or refrigerator gnocchi
• 1 1/2 tbsp olive oil
• 1 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/2 tsp dried oregano
• 1/4 tsp ground pepper
• 1/2 tsp salt
• Garnishes: parmesan cheese, fresh parsley or fresh basil

Tomato Dipping Sauce

• 1/2 cup jarred tomato sauce
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• pinch chili flakes

Pesto Parmesan Dipping Sauce

• 1/2 cup plain Greek yogurt
• 3 tbsp prepared basil or sundried tomato pesto sauce
• 2 tbsp shredded parmesan cheese

Instructions

• Make the dipping sauce of your choice and set aside. Just mix all the ingredients together in a small bowl. If desired, make both of the dipping sauces.
• Heat your air fryer to 390°F.
• Grease your air fryer basket with a cooking spray.
• In a large bowl, mix together the olive oil, garlic powder, dried oregano, paprika, black pepper and salt with the gnocchi. Toss so the gnocchi are evenly coated.
• Transfer the seasoned gnocchi to the air fryer basket in a single layer.
• Air fry the gnocchi for 12-16 minutes, shaking the basket every 3-4 minutes. The gnocchi will be golden brown and a little crispy when done.
• Serve immediately and garnish with extra parmesan cheese and fresh basil or parsley. Enjoy with your favorite dipping sauce!

Notes

• I do recommend serving this appetizer immediately, but you can reheat in the air fryer if needed. Heat the air fryer to 350°F, add the gnocchi with a bit of cooking spray and heat for 3-6 minutes. 
• You can also use frozen gnocchi, I don’t recommend defrosting it beforehand. They’ll also need slightly longer in the air fryer, about 14-16 minutes. 
• Make this a gluten-free appetizer by using shelf-stable gluten-free gnocchi instead of regular gnocchi.

The post Easy Air Fryer Gnocchi Appetizer with Dipping Sauces appeared first on Cooking in my Genes.

Pillowy gnocchi and tender chicken is enveloped in a luxurious lemon cream sauce.

It’s a divine one-pan dish you’re sure to make for dinner again and again.

Just like my baked lemon chicken recipe, this one pan creamy lemon chicken and gnocchi is a keeper. You get juicy chicken in a creamy lemon-garlic sauce along with fluffy gnocchi. It’s the ultimate comfort food! Top with a dash of fresh dill for the ultimate flavor explosion.

why you’ll love this one pan chicken & gnocchi recipe

• The entire recipe is made in one pan so it makes for easy cleanup and fewer dishes!
• Use store-bought gnocchi for this recipe makes it even easier.
• The gnocchi cooks right in the bright lemon sauce so there’s no need to boil it separately.
• It’s the perfect meal for a weeknight dinner or to serve to guests on the weekend!
• There is 36g of protein per serving!

Ingredients needed to make this lemon chicken one-pan meal

Olive oil: a must for searing the chicken in.

Chicken: I like to use boneless, skinless chicken breasts in this recipe but you could also try boneless, skinless chicken thighs if desired

Seasonings: salt and black pepper, garlic cloves, dried oregano, dried thyme and red pepper flakes / chili flakes

Onion: use a yellow onion to start making the lemon sauce in the pan

Lemon: use lemon juice and lemon zest to get a deep lemon flavor in the sauce

Chicken broth: the base of the sauce

Whole milk: to help make the creamy lemon sauce

Gnocchi: use a store-bought shelf stable gnocchi

Parmesan cheese: to finish the sauce and add an extra dose of flavour

Fresh dill: dill goes perfectly with the flavours in this recipe

step by step process to make this easy one pan lemon chicken gnocchi recipe

Step 1: To a high-sided large skillet, add 1 1/2 tbsp olive oil and turn to medium-high heat. When the pan is hot, sear the chicken, 5-6 minutes per side until golden brown. Set aside on a plate.

Step 2: Turn the skillet to medium heat. Add 1/2 tbsp olive oil and the onion and cook for 4-5 minutes until softened.  Then add the minced garlic, dried oregano, dried thyme and chili flakes. Cook for 1 minute until fragrant.

Step 3: Add the broth and scrape the browned bits from the bottom of pan. Add the lemon zest and whole milk and stir. Finally add the lemon juice, constantly stirring as you add it. Bring to a simmer and once simmering, stir in the gnocchi. Nestle the chicken breasts and their juices into the pan. Bring to a simmer again, reduce heat and keep at a simmer at medium-low heat. Cook for 10-15 minutes or until the chicken is cooked through.

Step 4: Once the chicken is cooked, remove from the pan and stir in parmesan cheese and cook a few more minutes until the sauce has slightly thickened.

Step 5: Serve topped with fresh dill and lemon slices if desired.

expert tips

• Make sure to whisk or stir constantly when adding the lemon juice to ensure it incorporates into the sauce.
• I use a shelf-stable gnocchi in this recipe but you can also use gnocchi that is found in the refrigerated section of the grocery store. Using this type of gnocchi is key because it releases starch as it cooks, helping to thicken the sauce. I do not recommend using your own homemade gnocchi as it’s likely to bread down in the sauce since it’s very delicate compared to store-bought.
• If you want to add a dose of greens to this recipe, add a handful or two of baby spinach when you stir in the parmesan cheese.
• Servings suggestions: green beans, roasted broccoli, Brussels Sprouts and Kale Salad or peas

common questions about this lemon chicken gnocchi

Can I use cauliflower gnocchi in this recipe?
I have only tested this recipe with potato gnocchi.  The potato gnocchi will help add starch to the lemon sauce when cooking to help it thicken whereas the cauliflower gnocchi won’t. If you want to use cauliflower gnocchi, you might want to add some cornstarch to the sauce to help thicken it.

Instead of whole milk, can I use heavy cream in this lemon chicken gnocchi recipe?
Many similar recipes use heavy cream which does create an even creamier sauce. I like to use whole milk as it lends itself to a creamy but not overly heavy sauce.

Can I make this recipe gluten-free?
YES! Use a gluten-free shelf stable gnocchi, generally found in the dry pasta aisle of the grocery store. All of the other ingredients in the recipe can remain the same.

how to store this recipe

Keep leftovers in an airtight container in the fridge for 1-2 days. Reheat in a baking dish with 2 tbsp – 1/4 cup more chicken broth at 400F, covered, for 15-20 minutes or until warmed through.

more one pan recipes to love from the blog:

One Pan Creamy Spinach and Artichoke Orzo Bake

Quick Spring Gnocchi with Asparagus

One Pan Baked Gnocchi with Boursin Cheese & Tomatoes

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Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi

Tender pan-fried chicken & fluffy gnocchi are the stars of this one pan lemon chicken gnocchi. A delicious dinner with a creamy lemon sauce!

Course dinner

Cuisine American

Keyword chicken, gnocchi, one pan

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 496kcal

Author Jess

Ingredients

• 2 tbsp olive oil, divided
• 4 boneless, skinless chicken breasts
• salt and pepper
• 1/2 yellow onion, diced
• 4 garlic cloves, minced
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• pinch of chili flakes
• zest of one lemon
• juice of one lemon
• 2 cups chicken broth
• 1 cup whole milk
• 450 g (16oz) shelf-stable gnocchi (regular or gluten-free)
• 1/2 cup shredded parmesan cheese
• garnishes: fresh dill, parmesan cheese and chili flakes

Instructions

• Season the chicken breasts generously with kosher salt and ground pepper and set aside on a plate.
• To a high-sided large skillet, add 1 1/2 tbsp olive oil and turn to medium-high heat. When the pan is hot, sear the chicken, 5-6 minutes per side until golden brown. Set aside on a plate.
• Turn the skillet to medium heat. Add 1/2 tbsp olive oil and the onion and cook for 4-5 minutes until softened.  Then add the minced garlic, dried oregano, dried thyme and chili flakes. Cook for 1 minute until fragrant.
• Add the broth and scrape the browned bits from the bottom of pan. Add the lemon zest and whole milk and stir. Finally add the lemon juice, constantly stirring as you add it. Bring to a simmer and once simmering, stir in the gnocchi. Nestle the chicken breasts and their juices into the pan. Bring to a simmer again, reduce heat and keep at a simmer at medium-low heat. Cook for 10-15 minutes or until the chicken is cooked through.
• Once the chicken is cooked, remove from the pan and stir in parmesan cheese and cook a few more minutes until the sauce has slightly thickened.
• Serve topped with fresh dill and lemon slices if desired.

Notes

• Make sure to whisk or stir constantly when adding the lemon juice to ensure it incorporates into the sauce.
• I use a shelf-stable gnocchi in this recipe but you can also use gnocchi that is found in the refrigerated section of the grocery store. Using this type of gnocchi is key because it releases starch as it cooks, helping to thicken the sauce. I do not recommend using your own homemade gnocchi as it's likely to bread down in the sauce since it's very delicate compared to store-bought.
• If you want to add a dose of greens to this recipe, add a handful or two of baby spinach when you stir in the parmesan cheese.

Nutrition

Calories: 496kcal | Carbohydrates: 51g | Protein: 36g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 1215mg | Potassium: 577mg | Fiber: 3g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 3mg | Calcium: 270mg | Iron: 5mg

The post Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi appeared first on Cooking in my Genes.

This comforting skillet gnocchi dish comes together in just 30 minutes!

With melty mozzarella, pepperoni and cozy marinara sauce, it’s a recipe you’ll come back to again and again.

This delicious dish is inspired by my baked pizza dip recipe! This gnocchi has the flavours of pizza and comes together in under 30 minutes.

And while you might be wondering ‘do I have to make gnocchi first,’ the answer is you definitely can just use your favourite store-bought brand. Quick, easy and delicious – that’s why this is one of those easy recipes the whole family will love!

Why you’ll love this scrumptious pizza gnocchi

• It’s easy to make! You cook everything in one oven-safe skillet on the stove top and then pop in the oven for a final few minutes.
• The ultimate comfort food: pillowy gnocchi is enveloped in tomato sauce and then topped with melted mozzarella cheese!
• Easily made gluten-free if needed with gluten-free gnocchi and gluten-free pepperoni.

Ingredients needed for this easy pizza gnocchi

Olive oil & butter: the base for this recipe and perfect to crisp up the gnocchi in the pan.

Gnocchi: storebought potato gnocchi make this recipe super quick! And you can also use gluten-free gnocchi if desired!

Onion and garlic: diced onion and minced garlic cloves are two important base flavours that start off this recipe.

Seasonings: dried oregano, dried basil, salt, pepper and chili flakes add a punch of pizza flavour.

Marinara sauce: one of the most important parts of this recipe, the sauce is needed to toss the gnocchi in and you can truly use whichever is your favourite tomato sauce.

Mozzarella cheese: LOTS of mozzarella cheese is needed to top the saucy gnocchi and then it’s broiled to melty perfection.

Pepperoni slices: a must for this recipe, it’s pizza gnocchi after all!

Fresh basil: the perfect fresh garnish if you so desire.

Step by step process to make this pizza gnocchi recipe

Step 1: Add 1 tbsp butter and 1 tbsp olive oil to a large oven safe skillet and turn to medium-high heat.

Step 2: When the pan is hot, add the gnocchi and cook, stirring often until it gets golden brown and crispy. (If adding add-ins like mushrooms, ground meat or peppers, saute these with the gnocchi before adding the onion)

Step 3: Turn heat to medium and add in 1 tbsp olive oil and the diced yellow onion and cook for 2-3 minutes until softened (if you find the pan is still too hot, turn to medium-low).

Step 4: Add all the spices and minced garlic, cook for 1 minute until fragrant.

Step 5: Turn the pan to medium-low and pour in the marinara/tomato sauce, stir to combine.

Step 6: Sprinkle the shredded cheese over all of the sauce-coated gnocchi and then top with the pepperoni. Turn the heat off.

Step 7: Heat the oven to a low broil and add the oven safe pan. Broil for a couple of minutes until the cheese is bubbling and melted. Remove from the oven and let sit a few minutes before serving. Serve topped with fresh basil if desired.

Expert tips

• Variations: Add 2 cups of your favourite pizza toppings chopped mushrooms, cooked ground beef or italian sausage, olives, cooked bacon and peppers. For a dose of greens you could even add some chopped baby spinach!
• If you don’t have an oven safe skillet, cook the gnocchi in a large frying pan and after you add the sauce, remove the pan from the heat. Transfer the sauced gnocchi into a medium-sized baking dish and then top with the mozzarella and pepperoni and broil.
• Serve with my easy garlic bread bites for the best comfort food meal! Or, add a fresh green side salad.
• Ideally it’s best to shred the mozzarella cheese as pre-shredded cheese doesn’t melt quite as well.
• In a pinch you could use 2 tsp of italian seasoning instead of the dried basil and dried oregano.

FAQ

If I want to add in extra’s, when should I add them?
Add other favourite pizza toppings in once you’ve sauteed the gnocchi. Then follow the rest of the recipe as-is.

Can I make this recipe gluten-free?
YES! You should be able to make this pizza gnocchi gluten-free by using a certified gluten-free gnocchi and gluten-free pepperoni, then follow the recipe as-is.

Does cauliflower gnocchi work in this recipe?
I haven’t tested this recipe with cauliflower gnocchi, however, so long as it crisps up when it’s cooked in the skillet it should work just fine.

Storage

Store leftovers in an airtight container for up to 3 days. Reheat in the oven on 350F for about 10-15 minutes or in the microwave.

More comfort food recipes to love from the blog:

One Pot Creamy Lemon Garlic Pasta

Creamy Tortellini Soup

One Pot Viral French Onion Pasta

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Easy 30 Minute Pepperoni Pizza Gnocchi Skillet

This 30 minute pepperoni pizza gnocchi is the ultimate comfort food! Made with classic pizza flavours, it's sure to be a fav one pan dinner.

Course dinner

Cuisine american-inspired

Keyword gnocchi, one pot pasta

Servings 3 -4

Author Jess

Ingredients

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 450-500 g gnocchi
• 1/2 yellow onion, diced (about 1/2 cup)
• 3 garlic cloves, minced
• 1 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 tsp salt
• pinch pepper and chili flakes
• 28 oz (700-750ml) marinara sauce
• 2 cups shredded mozzarella cheese
• 15-20 slices pepperoni
• fresh basil for serving
• Optional: 2 cups add-ins ike chopped mushrooms, ground meat, peppers - some of your fav pizza toppings!

Instructions

• Add 1 tbsp butter and 1 tbsp olive oil to a large oven safe skillet and turn to medium-high heat. 
• When the pan is hot, add the gnocchi and cook, stirring often until it gets golden brown and crispy. (If adding add-ins like mushrooms, ground meat or peppers, saute these with the gnocchi before adding the onion)
• Turn heat to medium and add in 1 tbsp olive oil and the diced yellow onion and cook for 2-3 minutes until softened (if you find the pan is still too hot, turn to medium-low).
• Add all the spices and minced garlic, cook for 1 minute until fragrant.
• Turn the pan to medium-low and pour in the marinara/tomato sauce, stir to combine.
• Sprinkle the shredded cheese over all of the sauce-coated gnocchi and then top with the pepperoni. Turn the heat off.
• Heat the oven to a low broil and add the oven safe pan. Broil for a couple of minutes until the cheese is bubbling and melted. Remove from the oven and let sit a few minutes before serving. Serve topped with fresh basil if desired.

Notes

• Variations: Add 2 cups of your favourite pizza toppings chopped mushrooms, cooked ground beef or italian sausage, olives, cooked bacon and peppers. For a dose of greens you could even add some chopped baby spinach!
• If you don't have an oven safe skillet, cook the gnocchi in a large frying pan and after you add the sauce, remove the pan from the heat. Transfer the sauced gnocchi into a medium-sized baking dish and then top with the mozzarella and pepperoni and broil.
• In a pinch you could use 2 tsp of italian seasoning instead of the dried basil and dried oregano.
• Make this recipe gluten-free by using a certified gluten-free gnocchi and gluten-free pepperoni, then follow the recipe as-is.

The post Easy 30 Minute Pepperoni Pizza Gnocchi Skillet appeared first on Cooking in my Genes.