Ingredients
Scale
Protein Options (choose one):
- 3–4 boneless, skinless chicken breasts (about 1 lb), diced into bite-size cubes
- OR Âľ lb lean beef (sirloin or flank steak), diced into small cubes
Main Ingredients:
- 16 oz potato gnocchi (fresh or frozen)
- 8 oz cream cheese, cut into small cubes and softened to room temperature
- 2 cups low-sodium chicken broth (plus up to 1 extra cup for sauce adjustments)
- 4 cups fresh spinach, roughly chopped
- 1 cup shredded cheddar cheese (preferably freshly grated for smooth melting)
Seasonings:
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and freshly ground black pepper, to taste
Cooking Fat:
- 1 tbsp olive oil or a light cooking spray
Optional Garnish:
- Chopped fresh parsley
- Chopped green onions or chives
Preparation Notes:
- Always cut protein into even-sized pieces for consistent cooking.
- Use fresh gnocchi for a softer, more tender bite; frozen gnocchi works well but may require slightly longer cooking.
- Wash and pat dry spinach to avoid excess water in the sauce.
- Freshly grated cheese melts more smoothly than pre-shredded cheese.
Instructions
- Cook the Protein
- For chicken:
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken and cook for 7–9 minutes, stirring occasionally, until the meat is golden brown and fully cooked.
- Remove from skillet and set aside.
- For beef:
- Heat olive oil over medium-high heat.
- Add diced beef and sear for 5–7 minutes until browned and cooked through.
- Remove from skillet and set aside.
- For chicken:
- Create the Sauce Base
- In the same skillet, pour in 2 cups of chicken broth.
- Bring the broth to a gentle simmer over medium heat.
- Add cubed cream cheese and stir continuously until melted and the mixture is smooth.
- Season the Sauce
- Sprinkle in garlic powder, onion powder, salt, and pepper.
- Stir to fully combine and taste-test for seasoning adjustments.
- Add the Gnocchi
- Place gnocchi directly into the sauce.
- Stir well to ensure every piece is coated.
- Simmer for 3–5 minutes until gnocchi is tender and has absorbed some of the sauce.
- Incorporate Spinach and Cheese
- Add chopped spinach to the skillet and stir until wilted, about 2 minutes.
- Sprinkle shredded cheddar cheese into the pan and stir until completely melted into the sauce.
- Combine Protein and Sauce
- Return cooked chicken or beef to the skillet.
- Stir gently until the meat is evenly coated in the sauce and heated through.
- Adjust the Sauce Consistency
- If the sauce is too thick, gradually add more chicken broth, up to 1 cup, until desired consistency is reached.
- If the sauce is too thin, let it simmer uncovered for a few minutes to reduce and thicken.
- Serve the Dish
- Garnish with parsley, green onions, or chives if desired.
- Serve hot for the best texture and flavor.
Notes
- Cut Evenly: Cutting protein into even-sized pieces ensures everything cooks evenly and looks more professional when served.
- Don’t Overcook Gnocchi: Gnocchi cooks quickly—usually within a few minutes—so keep an eye on it to prevent mushiness.
- Control Heat for Dairy: Keep the sauce at a gentle simmer to avoid curdling or separating the cream cheese.
- Flavor Layering: Using the same pan for both the protein and the sauce allows the browned bits (fond) to enhance the flavor of the final dish.
- Fresh vs. Frozen Spinach: Fresh spinach is recommended for the best texture, but frozen spinach can be used if thawed and drained well.
- Make-Ahead Tip: Cook protein in advance and store separately. When ready to serve, prepare the sauce and gnocchi, then add the protein at the end to reheat.
- Reheating Advice: Warm leftovers slowly over low heat, adding a splash of chicken broth to maintain creaminess.
- Cheese Choice: Cheddar is classic, but you can try mozzarella for extra meltiness or a sharp cheese like Gruyère for a more complex flavor.
- Extra Veggies: Mushrooms, bell peppers, or peas can be added for variety without overpowering the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes