When it comes to weeknight dinners, we all crave something that’s not only delicious but also easy to prepare. One-pot meals and meals with few ingredients are a lifesaver in such situations, and if you’re looking for a comforting and creamy dish, you’re in for a treat. One-Pot Creamy Gnocchi with Chicken and Leeks is an easy to make dinner from Gina Homolka’s latest cookbook: Skinnytaste Simple:
I love meals that are simple to prepare with minimal ingredients (hello Five Ingredient Fridays) so when I got Gina’s new cookbook I was immediately in love. The recipes are delicious while being healthy and are easy to make with 7 or fewer ingredients, without sacrificing taste. It’s a delicate balance that has been done so beautifully in this cookbook.
This one-pot creamy gnocchi with chicken and leeks gets creamy by cooking the gnocchi in milk along with romano cheese, fragrant leeks, and sun-dried tomatoes, so there’s no heavy creamy in this dish! It tastes so yummy. You can use chicken tenders or diced chicken breasts or chicken thighs.
Gina is queen of making healthy low-calorie recipes taste delicious. She is one of the kindest people I’ve met, and I’m just constantly in awe of her creativity and work. The amount of work it takes to create a cookbook is staggering. The amount of work to create great cookbooks time and time again (all of which are super successful by the way) is not lost on me. It’s incredible and inspiring. Here are her cookbooks:
Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes
The Skinnytaste Air Fryer Cookbook: The 75 Best Healthy Recipes for Your Air Fryer
- Skinnytaste Air Fryer Dinners:75 Healthy Recipes for Easy Weeknight Meals
- Skinnytaste Meal Prep Cookbook: Healthy Make-Ahead Meals and Freezer Recipes to Simplify Your Life
The Skinnytaste Meal Planner, Revised Edition: Track and Plan Your Meals, Week-by-Week
How to make one-pot cream gnocchi with chicken and leeks
- Season the Chicken:Â in large bowl, season the chicken with 1 1/2 teaspoons poultry seasoning
- Sear the Chicken: Start by heating a deep skillet or pot over medium-high heat and coat with cooking spray oil. Add the chicken and cook until browned on both sides and partially cooked through, 2 minutes per side (it will finish cooking later.) Transfer chicken to a plate and set aside.
- Sauté the Leeks: In the same skillet, reduce the heat to medium and add 1/2 tablespoon extra virgin olive oil and the leek whites to the pan. Cook, stirring occasionally, until softened, 4 to 6 minutes.
- Cook the Gnocchi: Now, stir in the milk, gnocchi, Pecorino, sun-dried tomatoes, and remaining 1 teaspoon poultry seasoning. Bring to a boil over high heat. reduce the heat to medium and cook, stirring occasionally, until the milk has reduced slightly and begins to thicken, about 4 minutes.
- Return Chicken: Give the mixture a big stir, then return the chicken to the skillet, slightly nestling it in.
- Thicken and Reduce: Reduce the heat to low and cook until the sauce thickens slightly and the chicken is cooked through, 3 to 4 minutes. Serve right away.
One pot creamy gnocchi with chicken and leeks
Ingredients
- 8 chicken tenders (about 2 oz each) or diced boneless, skinless chicken breasts
- 2 1/2 teaspoons Kickin' Chicken Poultry Seasoning (see note) or store bought poultry seasoning
- 2 cups sliced leeks, white parts only, cut into half-moons (2-3 large), rinsed well
- 1 3/4 cups 2% milk
- 1 pound potato gnocchi
- 1/2 cup freshly grated Pecorino Romano cheese
- 1/4 cup sun-dried tomatoes (drained), cut into 1/4 inch strips
Instructions
- In a large bowl, season the chicken with 1 1/2 teaspoons of the poultry seasoning.
- Heat a large deep nonstick skillet over medium-high heat and spray with oil. Add the chicken and cook until browned on both sides and partially cooked through, 2 minutes per side (it will finish cooking later). Transfer the chicken to a plate and set aside.
- Reduce the heat to medium and add 1/2 tablespoon extra-virgin olive oil and the leek whites to the pan. Cook stirring occasionally, until softened, 4 to 5 minutes.
- Stir in the milk, gnocchi, Pecorino, sun-dried tomatoes, and remaining 1 teaspoon poultry seasoning. Bring to a boil over high heat. Reduce the heat to a medium and cook, stirring occasionally, until the milk has reduced slightly and begins to thicken, about 3 minutes.
- Give the mixture a big stir, then return the chicken to the skillet, slightly nestling it in. Reduce the heat to low and cook until sauce thickens slightly and the chicken is coked through, 3 to 4 minutes.
- Serve right away.
Kim Henrichs says
This looks so good!!!!
Sweetphi says
Thank you so much!