Dump-and-Go Creamy Chicken Gnocchi – A Cozy One-Pot Dinner

This is the kind of recipe you pull out when you want something warm, creamy, and comforting without the fuss. It’s a true dump-and-go dish: minimal prep, simple ingredients, and dinner on the table fast. You’ll get tender chicken, pillowy gnocchi, and a rich, velvety sauce that tastes like you cooked all afternoon.

It’s perfect for busy weeknights, but cozy enough for a slow Sunday, too. If you love a meal that practically cooks itself, this one’s a keeper.

Dump-and-Go Creamy Chicken Gnocchi - A Cozy One-Pot Dinner

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
• Gnocchi: 1 pound potato gnocchi (fresh, refrigerated, or shelf-stable)
• Stock: 3 cups low-sodium chicken broth
• Cream: 1 cup heavy cream (or half-and-half for lighter)
• Aromatics: 1 small yellow onion (diced), 3 cloves garlic (minced)
• Vegetables: 2 cups baby spinach (or kale), 1 cup sliced carrots (optional)
• Thickener: 2 tablespoons cornstarch (or 3 tablespoons flour)
• Cheese: 1/2 cup grated Parmesan
• Seasoning: 1 teaspoon Italian seasoning, 1/2 teaspoon dried thyme, 1/2 teaspoon paprika
• Salt and pepper: To taste
• Olive oil or butter: 1 tablespoon (optional for stovetop)
• Optional boosts: 1 tablespoon lemon juice, pinch of red pepper flakes, chopped parsley

Instructions

 

• Choose your method: Stovetop (fast) or slow cooker (hands-off). Both are dump-and-go, with tiny differences.
• Stovetop base: Add onion, garlic, chicken, carrots, Italian seasoning, thyme, paprika, and chicken broth to a large pot or Dutch oven. Bring to a gentle simmer.
• Cook the chicken: Simmer 10–12 minutes, uncovered, until the chicken is cooked through. Remove chicken to a plate and shred with two forks.
• Thicken the sauce: Whisk cornstarch with 2 tablespoons of water to make a slurry. Stir slurry into the pot and simmer 2–3 minutes until slightly thickened.
• Add cream and gnocchi: Reduce heat to medium-low. Stir in cream and gnocchi. Cook 3–4 minutes, stirring occasionally, until gnocchi is tender and sauce is silky.
• Finish it: Return shredded chicken to the pot. Stir in spinach and Parmesan until the greens wilt and cheese melts. Taste and season with salt, pepper, and lemon juice if using.
• Serve: Ladle into bowls and top with extra Parmesan, a sprinkle of red pepper flakes, and parsley.
• Slow cooker option: Add onion, garlic, carrots, chicken, spices, and broth to the slow cooker. Cook on Low 4–5 hours or High 2.5–3 hours. Shred chicken, stir in cream and gnocchi, cook 20–30 minutes more, then add spinach and Parmesan just before serving.

What Makes This Special

This creamy chicken gnocchi is all about easy comfort. You toss everything into one pot or slow cooker, and let the sauce thicken while the gnocchi turns soft and chewy.

The result is a hearty, complete meal—no extra sides required.

• Minimal prep: No searing, no roux, no fancy steps.
• One pot: Fewer dishes and less cleanup.
• Flexible: Use fresh, frozen, or shelf-stable gnocchi, plus whatever veggies you have.
• Kid-friendly: Creamy, mild, and comforting.
• Weeknight fast: About 30 minutes on the stovetop, or set-and-forget in the slow cooker.

Shopping List

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
• Gnocchi: 1 pound potato gnocchi (fresh, refrigerated, or shelf-stable)
• Stock: 3 cups low-sodium chicken broth
• Cream: 1 cup heavy cream (or half-and-half for lighter)
• Aromatics: 1 small yellow onion (diced), 3 cloves garlic (minced)
• Vegetables: 2 cups baby spinach (or kale), 1 cup sliced carrots (optional)
• Thickener: 2 tablespoons cornstarch (or 3 tablespoons flour)
• Cheese: 1/2 cup grated Parmesan
• Seasoning: 1 teaspoon Italian seasoning, 1/2 teaspoon dried thyme, 1/2 teaspoon paprika
• Salt and pepper: To taste
• Olive oil or butter: 1 tablespoon (optional for stovetop)
• Optional boosts: 1 tablespoon lemon juice, pinch of red pepper flakes, chopped parsley

How to Make It

1. Choose your method: Stovetop (fast) or slow cooker (hands-off). Both are dump-and-go, with tiny differences.
2. Stovetop base: Add onion, garlic, chicken, carrots, Italian seasoning, thyme, paprika, and chicken broth to a large pot or Dutch oven. Bring to a gentle simmer.
3. Cook the chicken: Simmer 10–12 minutes, uncovered, until the chicken is cooked through.

   Remove chicken to a plate and shred with two forks.

4. Thicken the sauce: Whisk cornstarch with 2 tablespoons of water to make a slurry. Stir slurry into the pot and simmer 2–3 minutes until slightly thickened.
5. Add cream and gnocchi: Reduce heat to medium-low. Stir in cream and gnocchi.

   Cook 3–4 minutes, stirring occasionally, until gnocchi is tender and sauce is silky.

6. Finish it: Return shredded chicken to the pot. Stir in spinach and Parmesan until the greens wilt and cheese melts. Taste and season with salt, pepper, and lemon juice if using.
7. Serve: Ladle into bowls and top with extra Parmesan, a sprinkle of red pepper flakes, and parsley.
8. Slow cooker option: Add onion, garlic, carrots, chicken, spices, and broth to the slow cooker.

   Cook on Low 4–5 hours or High 2.5–3 hours. Shred chicken, stir in cream and gnocchi, cook 20–30 minutes more, then add spinach and Parmesan just before serving.

How to Store

• Fridge: Store in an airtight container for 3–4 days. The sauce thickens as it sits; add a splash of broth or milk when reheating.
• Reheat: Warm gently on the stovetop over low heat or microwave in short bursts, stirring between intervals.
• Freezer: Best within 2 months.

  Note that gnocchi can soften in the freezer. For best texture, freeze the chicken and sauce without gnocchi, then add fresh gnocchi when reheating.

Health Benefits

• Protein-rich: Chicken provides lean protein to keep you full and support muscle repair.
• Iron and folate: Spinach adds iron, folate, and antioxidants.
• Balanced comfort: Gnocchi brings satisfying carbs; pair with a side salad if you want more fiber.
• Customizable creaminess: Use half-and-half, evaporated milk, or a smaller amount of heavy cream to lighten it up.

What Not to Do

• Don’t overcook the gnocchi: It cooks fast. Remove from heat as soon as it’s tender to avoid mushy results.
• Don’t skip seasoning: Taste and adjust salt, pepper, and acidity.

  A squeeze of lemon brightens the creamy sauce.

• Don’t boil after adding cream: Keep it to a gentle simmer to prevent curdling.
• Don’t add spinach too early: Stir it in at the end so it stays vibrant and soft, not slimy.
• Don’t overcrowd the pot with extra gnocchi: Too much starch can make the sauce gluey.

Variations You Can Try

• Bacon and Mushroom: Crisp 4 slices of bacon, sauté 1 cup mushrooms, and add both with the cream.
• Herby Lemon: Add zest of 1 lemon and extra fresh basil or parsley at the end.
• Tuscan-Style: Stir in sun-dried tomatoes and a pinch of red pepper flakes with the cream.
• Veggie-Forward: Swap half the chicken for extra veggies like peas, zucchini, or roasted red peppers.
• Dairy-Lighter: Use half-and-half and skip the Parmesan, or replace with a smaller amount of grated pecorino for a sharper bite.
• Gluten-Friendly: Use gluten-free gnocchi and cornstarch as the thickener.
• Rotisserie Shortcut: Stir in 3 cups shredded rotisserie chicken in Step 6 instead of cooking raw chicken.

FAQ

Can I use frozen gnocchi?

Yes. Add it straight from the freezer and extend the cook time by 1–2 minutes, stirring gently as it softens.

What can I use instead of heavy cream?

Half-and-half works well. You can also use evaporated milk for a lighter sauce, but keep the heat low to prevent curdling.

How do I make it thicker?

Whisk an extra teaspoon of cornstarch with water and stir it in, simmering for another minute.

Parmesan also helps thicken and enrich the sauce.

Can I make this ahead?

Yes, but the gnocchi softens over time. For the best texture, cook the chicken and sauce ahead, then add fresh gnocchi when you reheat.

Is it spicy?

No, the base recipe is mild. Add red pepper flakes if you want heat.

What if I only have chicken thighs?

Great—they stay tender and juicy.

Trim excess fat and follow the same timing, adding a minute or two if pieces are thick.

Can I use pre-chopped onion and jarred garlic?

Absolutely. This is a convenience recipe, and those shortcuts work perfectly here.

How can I make it more flavorful?

Toast the spices briefly in a bit of oil before adding broth, use a splash of white wine with the stock, or finish with lemon juice and extra Parmesan. Fresh herbs at the end also make a big difference.

Wrapping Up

Dump-and-Go Creamy Chicken Gnocchi is cozy, quick, and dependable.

It gives you the feel of a slow-simmered dinner with almost no effort. Keep the ingredients on hand, and you’ve got a weeknight fallback that tastes like comfort in a bowl. When you need something simple and satisfying, this recipe has your back.