Description
Creamy chicken gnocchi with roasted butternut squash and tender kale in a rich parmesan cream sauce. This cozy one-pan style dinner is hearty, comforting, and packed with warm savory flavors.
Ingredients
Scale
- 1 pound potato gnocchi
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 3 cups butternut squash, peeled and cubed
- 3 cups kale, chopped
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 3/4 cup parmesan cheese, freshly grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss butternut squash with 1 tablespoon olive oil, salt, pepper, and Italian seasoning.
- Spread squash onto the baking sheet and roast for 25 minutes until tender and lightly caramelized.
- Heat remaining olive oil in a large skillet over medium heat. Add chicken and cook for 6 to 8 minutes until fully cooked and golden.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, then simmer gently for 3 to 4 minutes.
- Cook gnocchi according to package instructions until tender.
- Add gnocchi, roasted squash, kale, and parmesan cheese to the skillet.
- Cook for 2 to 3 minutes until kale softens and sauce becomes creamy.
- Serve warm with extra parmesan if desired.
Notes
- Roast the squash in a single layer for better caramelization.
- Add extra broth if the sauce thickens too much while reheating.
- Freshly grated parmesan melts more smoothly into the sauce.
- Spinach can be substituted for kale if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 7g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 125mg
Keywords: chicken gnocchi, butternut squash gnocchi, creamy gnocchi dinner, kale gnocchi skillet, cozy chicken dinner