Chicken & Gnocchi in Creamy Parmesan Sauce

Amy Herald


I had some leftover gnocchi in the freezer from the last time I made zuppa toscana with gnocchi and I didn't know what I wanted to do with it so I came up with this. It was a good choice! ;)


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


  • 1 pkg
    frozen (24.6 oz.) potato gnocchi
  • 1-1 1/2 lb
    boneless skinless chicken breast
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    italian seasoning
  • 1/2 tsp
  • 2 Tbsp
    olive oil
  • 3 Tbsp
  • 3 Tbsp
    all purpose flour
  • 2 c
  • dash(es)
    white pepper
  • 1/2 c
    shredded fresh parmesan cheese
  • 1/4 c
    fresh chopped parsley (optional)
  • 1/4 c
    fresh grated parmesan cheese (optional)

How to Make Chicken & Gnocchi in Creamy Parmesan Sauce


  1. Bring a pot of water to a boil. Cook Gnocchi according to package directions. Drain; set aside and keep warm.
  2. Sprinkle chicken with garlic powder, salt and Italian seasoning. In a deep skillet, cook the chicken in olive oil until browned and cooked through. Return to pan, set aside and keep warm.
  3. In a medium saucepan, melt butter, add flour to make a roux, pour in milk and whisk until smooth, stir in parmesan cheese, salt, and white pepper. Wisk over medium heat until bubbly and thickened slightly.
  4. Pour sauce over chicken. Add gnocchi. Toss to coat thoroughly. Garnish with fresh chopped parsley and additional Parmesan cheese.

Printable Recipe Card

About Chicken & Gnocchi in Creamy Parmesan Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian

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