This one-pot cheesy chicken gnocchi recipe is packed with flavor and ready in just 20 minutes. Kid-approved, super versatile, and perfect for busy weeknights when you want something comforting without the extra dishes.
If you’re on the hunt for easy one-pan dinners, try my One-pot chicken and gnocchi with broccoli, Cheeseburger orzo or this One-skillet tuscan beef pasta next.
Why this one-pan chicken gnocchi works
For this recipe, I pair juicy ground chicken with pillowy gnocchi in a cheesy skillet sauce, all cooked in one pan for easy cleanup. It’s the kind of weeknight dinner that tastes like it took way longer than it actually did.
This chicken gnocchi skillet walks the line between weeknight easy and date-night worthy. It’s hearty, quick, and incredibly satisfying – one of those meals that checks all the boxes.
It’s great on its own, but if you want to round things out, a simple leafy salad is all you need. The recipe is also very flexible, so you can add vegetables, swap the protein, or use a different cheese depending on what’s in your fridge.
This restaurant-worthy skillet dinner might just become a new family favorite.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
What kind of gnocchi to use
I used store-bought, shelf-stable potato gnocchi from the pasta aisle. They’re reliable, easy to find, and cook beautifully right in the sauce. Refrigerated gnocchi work just as well.
I add the gnocchi straight to the skillet. They cook in just a few minutes, and the starch they release helps thicken the sauce naturally.
If you’re craving more gnocchi inspiration, try my Garlicky Gnocchi with Sausage, Creamy Gnocchi Soup with Italian Sausage, or this all-time favorite Tuscan Bacon Gnocchi.
Pro tip
Turn off the heat before adding the cheese so it melts smoothly without breaking the sauce.
Ingredients
This recipe keeps things simple. Juicy ground chicken, store-bought gnocchi, and sun-dried tomatoes come together in a rich pan sauce made with chicken broth, onion, garlic, and finished with shredded cheddar.
Helpful recipe tips
- Use a high-sided, heavy-bottomed skillet or Dutch oven for even cooking and to prevent sticking.
- Add greens like spinach, kale, or broccoli.
- Make it gluten-free by using gluten-free gnocchi.
- Swap the protein for ground pork or beef.
- Change up the cheese. Parmesan, Gouda, Gruyère, or a mix all work beautifully.
Serving tips
Since this cheesy chicken gnocchi skillet is rich and creamy, pair it with a simple green salad. Arugula or spinach with pine nuts and a drizzle of balsamic dressing is perfect.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a nonstick skillet over medium-low heat with a splash of water or broth to loosen the sauce.
- Freezing: Not recommended. Cooked gnocchi tend to become mushy once frozen.
Cheesy Chicken Gnocchi Skillet
Ingredients
- 1 tbsp olive oil
- 1.1 pound ground chicken
- 1 yellow onion - diced
- 2 garlic cloves - minced
- ¾ cup sun-dried tomatoes - packed in oil, drained and chopped
- ½ tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp sweet paprika
- ½ tsp chili flakes
- 1 ½ cups chicken broth
- 2 pounds gnocchi
- ½ cup cheddar - grated
Instructions
- Heat the oil over medium-high heat in a large, heavy-bottomed skillet. Add the ground chicken, break it up into small pieces, and cook until nicely browned.
- While the chicken cooks, dice the onion and mince the garlic. Add both to the skillet and cook for about 2 minutes, until fragrant and softened. Roughly chop the sun-dried tomatoes and add them to the pan, along with salt, pepper, paprika, and chili flakes. Stir to combine.
- Pour in the chicken broth and add the gnocchi. Give everything a good stir so the gnocchi are submerged. Bring to a boil, then reduce the heat and simmer for about 3 minutes, until the gnocchi are tender and the sauce thickens slightly.
- Turn off the heat and stir in the cheddar until melted and creamy. Serve right away and enjoy.
Video
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