Marry Me Chicken and Gnocchi

This Marry Me chicken gnocchi is a delicious one-pot dinner that the whole family will love. It's creamy, flavorful, and comes together quickly for an easy weeknight meal. It is a comfort dinner at its best! 

Do you love gnocchi? Try this pan-fried gnocchi with spinach, creamy mushroom gnocchi, and air fryer gnocchi recipe.

You all loved my Marry Me chicken pasta recipe, and today, I am excited to share my favorite variation with gnocchi.

Marry Me Chicken and Gnocchi (or rather Tuscan chicken gnocchi and creamy chicken gnocchi) is a delicious, flavorful, and easy one-pot meal that the whole family will love. It's also perfect for a romantic dinner at home or a cozy weeknight meal. With simple variations and substitutions, it can easily be tailored to fit your dietary preferences. 

It will surely become your family favorite, just like my original Marry Me chicken pasta recipe. So why not add love to your dinner table and cook this tasty dish tonight? 

You will love my version of Marry Me gnocchi because it is economical, versatile, comes together quickly, and, more importantly, family-friendly. Let's get cooking.

What you will need

• 1 ½ lb potato gnocchi
• 2 Tablespoons olive oil
• 2 Tablespoons unsalted butter
• 1 lb boneless, skinless, boneless chicken breasts cut into cubes
• ½ Tablespoon smoked paprika
• 1 teaspoon garlic powder
• ½ cup onions chopped
• 3 garlic cloves finely chopped
• 2 Tablespoons tomato paste
• ½ cup sundried tomatoes chopped
• 10g fresh basil
• ½ cup chicken stock
• ½ cup heavy cream
• 1 cup water (optional or use according to preference)
• ½ Tablespoon Herbs de Provence
• 1 teaspoon red pepper flakes
• salt and black pepper to taste

How to make Marry Me chicken gnocchi

Heat olive oil on medium-high heat until hot.

Add cubed chicken breast, smoked paprika, garlic powder, salt, and black pepper and stir to combine. Cook the chicken until it is white and no longer pink in the middle.

Add onions, butter and garlic to the chicken and sauté until soft, fragrant and the butter melted.

Stir in tomato paste and sundried tomatoes, and cook for 1 minute.

Pour chicken stock and heavy cream into the skillet or pot. Season with Herbs de Provence and red pepper flakes and stir to combine.

Add the gnocchi to the sauce (add more water if needed, according to your preference; I added about 1 cup of water) and cook for 3-4 minutes, according to the package instructions, or until soft to your liking.

Add parmesan cheese and shredded basil and stir to combine. Taste for seasoning and adjust accordingly.

Simmer for 1 minute, then remove the pan from the heat and serve immediately.

If desired, garnish with more grated parmesan cheese and basil before serving. For a complete meal, serve it with a side salad or garlic bread. Enjoy!

How to store and reheat

I prefer serving gnocchi the day it's made to avoid it getting too soft as it sits in the sauce. If you are storing leftovers, store it in airtight containers in the fridge for up to 3 days.

Reheat gnocchi on the stove or in the microwave with some extra water or chicken stock to prevent it from drying out, although this may not be the case for the recipe as the sauce has enough moisture.

Variations and substitutions

• To make it vegetarian, simply omit the chicken or substitute it with tofu and use vegetable stock instead of chicken stock. You can also add your favorite vegetables, such as spinach or mushrooms.
• Substitute the heavy cream with coconut double cream, soya heavy cream, or plain coconut milk to make this recipe dairy-free.
• Make it gluten-free: Use gluten-free gnocchi or substitute it with your favorite gluten-free pasta alternative.