I don’t know about you, but I love enjoying a good comfort meal after a long busy work day, (especially now that it is getting cold….Texans don’t do cold!) the only problem is I never feel like cooking after working all day! That’s why I am ALL about one pot meals. I mean they are ridiculously simple and take less than 30 minutes to throw together, so what’s not to love?! You guys this recipe is creamy, super delicious and is made with ingredients that you can actually feel good about eating!
Comfort food + no guilt = my kind of dinner!
One of my favorite things to order whenever I’m at an authentic Italian restaurant is their delicious pillowy gnocchi because it’s one of those melt-in-your-mouth dishes I literally can’t get enough of. So of course I wanted recreate this at home! Did you know that gnocchi was most likely the first type of pasta ever to be eaten by Italians?! Basically they realized that adding clumps of dough to boiling water resulted in tasty little dumplings that went perfect with sauces because of their texture. If Italians loved gnocchi then, imagine how delicious they taste now! (** note. the Gnocchi I used was gluten free, so this entire dish can be gluten free if you choose!)
To make this dish even easier to make, I paired the gnocchi with some shredded rotisserie chicken all tossed together in a sun dried tomato cream sauce. I can’t begin to tell you how much I LOVE using rotisserie chicken, especially for weeknight dinners! It’s always so incredibly flavorful and really makes preparing dishes super quick and simple. You could of course cook up some chicken breasts to use in this recipe, but why add more work than is necessary?? Using rotisserie chicken just makes things so much easier and I am all about convenience these days.
It’s also a lot less to clean up too which I certainly won’t complaint about!
For the cream sauce, I started off by sautéing some garlic with the sun dried tomatoes releasing all that delicious flavor! Then I added a little bit of chicken broth along with some half and half which is a great substitute for heavy cream if you’re watching your calorie intake. You still get that creamy texture without all the extra fat that comes along with it. Just a little suggestion, but feel free to use heavy cream if that’s what you prefer!
Then I just added the uncooked gnocchi and cook them in the sauce, covered, until cooked through. Like I said before, gnocchi really takes no time at all to cook so they should be nice fluffy in about 5 or 6 minutes!
Once the gnocchi is cooked through, I mixed in some freshly grated Asiago cheese (or Parmesan would work nicely too!) and added two heaping handfuls of leafy green spinach. The result? A comforting one pot meal that was easily made in about 20 minutes with little effort and hardly any clean up! Not only will this dinner make you happy, but you will really enjoyed your leftovers the next day.
Is your mouth watering yet??
If you prefer your dishes a bit more spicy, feel free to add some roasted red peppers or red chili flakes. Either way I hope you all enjoy this One Skillet Sun Dried Tomato Chicken and Gnocchi as much as I did and remember to tag me on Instagram using the hashtag #foodiehappiness if you end up making this! I just LOVE seeing all your photos and delicious food!
One Skillet Sun Dried Tomato Chicken & Gnocchi
This EASY One Skillet Sun Dried Tomato Chicken and Gnocchi is the perfect weeknight dish tossed together with spinach, garlic, and shredded Asiago cheese and made in under 30 minutes! Less than 400 calories!
- 1 Tbsp olive oil
- 1/2 cup sun dried tomatoes
- 1 Tbsp garlic
- 12 oz. Gnocchi
- 1 cup chicken broth
- 1/2 cup half and half (or heavy cream)
- Salt and pepper, to taste
- 2 cups shredded rotisserie chicken (or any other cooked chicken)
- 2 cups baby spinach leaves
- 1/2 cup freshly grated Asiago cheese
- Step 1 In a large skillet over medium heat, drizzle olive oil and saute sun dried tomatoes and garlic until fragrant, about 3 minutes.
- Step 2 Add uncooked gnocchi, breaking apart any that are stuck together, then mix in chicken broth, half and half and season with salt and pepper. Cover and cook on medium heat for about 5 minutes, until gnocchi are cooked through and fluffy.
- Step 3 Remove cover and mix in shredded chicken and spinach leaves, cooking an additional 3 to 5 minutes until spinach is wilted.
- Step 4 Sprinkle with cheese and cook until melted, serve and enjoy!
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