Golden Pan-Fried Gnocchi with Lemon Cream Chicken
Unlike most chicken gnocchi recipes that simmer soft gnocchi in sauce, this version treats gnocchi more like potatoes than pasta. A quick steam followed by a long pan-fry in olive oil creates deeply golden gnocchi with chewy, lightly crisp edges that are perfect for holding onto silky lemon cream sauce. Add tender chicken and spinach, and you’ve got a cozy one-pan, small batch dinner that is both comforting and fresh.
Servings 2 servings
Calories 669kcal
Equipment
Ingredients
- 227 grams shelf-stable or refrigerated gnocchi 8 oz or 1/2 package
- 57 grams chicken stock or 1/4 teaspoon bouillon dissolved in 2 oz water, 2 oz or 1/4 cup
- 2 Tbsp extra virgin olive oil 28 grams or 1 oz
- 43 grams sweet onion minced, 1.5 oz or about 1/4 cup
- pinch kosher salt to taste
- several grinds of fresh black pepper as much as you like
- 1 clove garlic minced, 1 teaspoon jarred
- 170 grams pulled Rotisserie chicken 6 oz or about 1 1/2 cups
- 57 grams baby spinach 2 oz or about 2 cups or two hefty fists full
- 113 grams heavy cream 4 ounces or 1/2 cup
- 1 lemon zest Microplaned from 1 medium lemon
Instructions
- Have all your ingredients ready to go, convenient to the stove.
The Steam
- Heat a medium skillet over high heat until hot.
- Dump in the gnocchi and immediately pour in the stock.
- Slap a lid on the pan, turn the heat down to medium-low, and let the gnocchi steam for 3 minutes. Set a timer.
- Remove the lid from the pan and let any excess liquid evaporate.
The Pan-Fry
- Drizzle in the olive oil and tilt the pan so the oil coats the bottom. The gnocchi won't move yet. They're stuck for the time being.
- Let the gnocchi sizzle in the pan without poking or prodding them for 2-3 minutes. This undisturbed fry allows a crust to form so the gnocchi will release more cleanly from the pan. Set a timer to keep yourself honest.
- Use a thin, flexible metal spatula to gently dislodge the gnocchi from the pan. Some may still stick a little, and that's fine. Since we're working over medium-low heat, nothing will burn, and anything that does stick (fond) will contribute to the flavor and texture of the sauce.
- Once you've released the gnocchi, continue frying, tossing and flipping frequently to promote even browning, for another 10-12 minutes, or until the gnocchi resemble little pan-roasted potatoes in both color and texture.
Building the Dish
- Move the gnocchi to the edges of the pan. There still should be a bit of free oil in the pan. If not, add another 1-2 teaspoons. Add the minced onions and cook, stirring frequently and incorporating the gnocchi until the onion is translucent and starting to take on a bit of color, about 3 minutes.
- Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Put the pulled chicken in the pan, using your spatula to break it up into bite-sized pieces if necessary. Cook and fold together for a minute or so to heat the chicken through.
- Pile on the unreasonable amount of spinach, and then immediately pour in the heavy cream followed by the lemon zest.
- Cook, using the spatula to fold everything together and submerge the spinach, until the spinach has wilted down, the sauce is thick and clinging to the gnocchi and chicken, and everything is hot.
- Serve immediately topped with a little grated hard cheese and/or more lemon zest.
Notes
This dish is best enjoyed immediately while the gnocchi are at peak chewy-crisp texture.
To serve 4-6 folks, double all the ingredients and cook in a 12" skillet.
Nutrition
Calories: 669kcal | Carbohydrates: 46g | Protein: 29g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 129mg | Sodium: 529mg | Potassium: 473mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3529IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 6mg