One pot creamy chicken gnocchi with kale is the easiest and quickest weeknight meal. Gnocchi cooked with kale, onions, and rotisserie chicken all in a creamy alfredo-like sauce is done in under 30 minutes!

Getting back into a full week of work and school after a holiday break can be tough. I am here to help with a few easy hacks to make it through the week. The key to my week of meal planning has been rotisserie chicken.

Buy a chicken. Take the skin off and use your fingers to tear and shred the chicken. Put it in a container and keep it in the fridge. 

You can add it to chicken noodle soup. Season it up and make quick chicken tacos. Add it to a big ol’ BLAT salad for extra protein.

The possibilities are endless.

Chicken also leads you to the next meal possibility: one pot creamy chicken gnocchi with kale. It cooks in 20 minutes thanks to the chicken and the gnocchi.

Sauté the chicken with oil, garlic, and a little onion. Mix in heavy cream and chicken stock. Bring it all to a simmer. Toss the gnocchi into the bubble bath. Once it is cooked through, add the kale and cheeses.

Dinner in well under 30 minutes. Plus it even has something green in it for your health.

I really love Trader Joe’s gnocchi, gluten-free refrigerated gnocchi from Whole Foods, and DeLallo gnocchi for this recipe. All cook up just as quick and taste as good.

If you try the cauliflower gnocchi from Trader Joe’s in this recipe, let me know how it turns out.

Another suggestion instead of chicken could be some sliced mushrooms. The cook time will increase by about 10 minutes though, because you will have to sauté the mushrooms with the onions and garlic for a bit longer.

The sauce and gnocchi together are so dreamy and versatile, you can customize this recipe to fit your weeknight. 

One Pot Creamy Chicken and Gnocchi with Kale

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Gnocchi, rotisserie chicken, kale, onions, and garlic cooked together in one pot in a creamy alfredo-like sauce.

Print

Ingredients

• 2 tbsp extra-virgin olive oil
• 1/2 yellow onion, diced
• 1 rotisserie chicken breast, skin removed and cut into small pieces
• 3 garlic cloves, minced
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 2 cups low-sodium chicken stock
• 17 oz gnocchi
• 1 bunch lacinato kale, stem removed and cut into 1" pieces (about 2 cups)
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated parmesan cheese
• top with crushed red pepper flakes for a little kick, optional

Instructions

1. Heat a medium/large skillet over medium flame. Add oil and heat through for a minute while swirling to coat the pan.
2. Add the onions and chicken. Sauté for 3 minutes. Mix in the garlic, salt, and pepper and cook for 2 more minutes.
3. Pour in the heavy cream and stock. Mix to combine. Bring to a simmer.
4. Add the gnocchi. Mix to combine. Cook for 5 minutes, until the gnocchi is cooked through.
5. Stir in the cheeses and kale. Mix to evenly coat everything.
6. Turn the flame off and let the kale wilt and cook down into the sauce. sauce will thicken as it cools slightly.
7. Taste and adjust salt and pepper if needed.
8. Top with crushed red pepper flakes for an extra kick.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  GreenPan CC000673-001 Valencia Pro Hard Anodized 100% Toxin-Free Healthy Ceramic Nonstick Metal Utensil/Dishwasher/Oven Safe 10 & 12-Inch Frypan Set, 2-Piece, Grey