Baked Spinach Chicken Gnocchi with Creamy Lemon Garlic Sauce
Serves: 4
  • Chicken & Gnocchi Ingredients
  • 8 chicken thighs, bone-in, skin-on
  • 1 tablespoon dried Italian herbs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter, divided
  • 2 cups baby spinach, roughly chopped
  • 17.6 oz (500g) packaged gnocchi
  • Chopped fresh parsley leaves
  • Creamy Lemon Garlic Parmesan Sauce
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup organic chicken broth, (or homemade broth)
  • 1 tablespoon dried Italian herbs
  • ½ cup (125ml) half and half, light cream or heavy cream
  • ½ cup freshly grated Parmesan cheese
  • Juice from ½ lemon
  • Kosher salt and freshly ground black pepper, to taste
  1. Preheat your oven to 400°F and oil an oven-proof baking dish.
  2. Season chicken thighs with Italian herb, salt and pepper.
  3. Cook the gnocchi according to package directions. Drain in a colander and set aside.
  4. While the gnocchi is cooking, melt one tablespoon butter in a large skillet over medium heat. Sear chicken on both sides, starting with the skin-side down, until browned and crispy, about 2-3 minutes per side; drain and set aside. You do not have to cook the chicken through. It will finish cooking in the oven.
  5. Melt remaining one tablespoon of butter in the same skillet. Stir in chopped spinach and cook until it begins to wilt, about 2 minutes. Set spinach aside.
  6. Now you're going to make your cream sauce by melting two tablespoons of butter in a skillet over medium heat. Add the garlic, and cook until fragrant, about 2 minutes. Gradually whisk in chicken broth and Italian seasoning. Cook, whisking constantly, about 1-2 minutes. Stir in cream, parmesan cheese and lemon juice. Cook until slightly thickened. Season with salt and pepper to taste.
  7. Arrange chicken thighs into the prepared baking dish. Top with cooked gnocchi, spinach and cream sauce. Roast in the oven until completely cooked through, about 30- 40 minutes. Serve hot, garnished with chopped parsley.