Ingredients
Scale
- 1 lb (450g) potato gnocchi
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 4 oz (113g) cream cheese
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp chili powder (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float (about 2-3 minutes). Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in cream cheese until melted. Pour in heavy cream, stirring continuously to make a smooth sauce.
- Add shredded chicken to the sauce. Season with Italian seasoning, chili powder (if using), salt, and pepper. Mix well.
- Gently fold in cooked gnocchi and Parmesan cheese. Let simmer for 3-5 minutes until flavors meld and sauce thickens slightly.
Notes
- Use freshly cooked or rotisserie chicken for best flavor and convenience.
- Adjust spiciness with chili powder or red pepper flakes as desired.
- For a healthier twist, substitute heavy cream with half-and-half or Greek yogurt.
- Ensure not to overcook gnocchi to prevent mushiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 100mg