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This creamy gnocchi with asparagus is the perfect spring dinner! Soft pillowy gnocchi, asparagus, peas, chicken, and a creamy lemon sauce round out this flavorful one pan dinner!
Craving more recipes using asparagus? Make this popular grilled chicken and asparagus pesto pasta!
Why you’ll love it
One pan dinner – If you love making dinner in one pan then you’ll love this gnocchi with asparagus and chicken! Not only does it all cook in one pan, but it can be ready to eat in 30 minutes.
Seasonal recipe – Spring gnocchi takes advantage of seasonal asparagus and peas. Of course you can get them other times of year, but spring is their peak season.
Healthy comfort food – This comforting one pot dinner is a good balance of protein, carbs, fat, and veggies. The more balanced a meal is, the more satisfied you’re going to feel.
What Is Gnocchi?
If you’ve never had Gnocchi, it’s an Italian dumpling made of potato, flour, and eggs. It’s small, thick, and oval or oblong in shape.
Not interested in making homemade gnocchi? Buy store bought, which is what I do. It cooks incredibly fast and is a great pantry staple when you need a quick and easy dinner.
The ingredients
- Chicken breasts – Give the recipe protein and heartiness. Chicken thighs can also be used.
- Italian seasoning – An herb blend made of oregano, basil, marjoram, rosemary, and thyme.
- Shallots and garlic – Shallots are part of the onion family. They are milder in flavor.
- Asparagus – Asparagus stalks should be firm and the tips should be bright green and tightly closed.
- Potato gnocchi – I love using DeLallo’s gnocchi.
- Chicken broth – Use low sodium. Vegetable broth can be used as well.
- Peas – Frozen peas work great. Feel free to use fresh spring peas if they’re available.
- Half and half – Half and half still makes the sauce rich and creamy, but is a lighter alternative to heavy cream.
- Parmesan cheese – grate parmesan cheese from the block for the best flavor.
How to make gnocchi with asparagus
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Sauté the chunks of chicken in a large skillet or pot (that has a lid). Season with salt, pepper, and the Italian seasoning. Once the chicken is browned and cooked, remove it from skillet onto a plate.
Add the shallots and asparagus into the skillet and sauté for 2-3 minutes. Add in the gnocchi, breaking up any chunks that are stuck together.
Pour in the chicken broth and scrape up the brown bits from the bottom of the pan. Bring the broth to a simmer and then cover the skillet with a lid. Turn the heat down to medium-low and simmer for 4-5 minutes or until the gnocchi is soft and tender.
Add the cooked chicken, peas, half and half, and parmesan cheese to the skillet and stir everything together until combined. Cook for another minute to melt the cheese and thicken the sauce slightly. Top with extra parmesan cheese and serve.
Substitutions and variations
- Make it vegetarian. Simply omit the chicken and substitute chicken broth with vegetable broth.
- Make a richer sauce. Replace half and half with heavy cream.
- Shallots can be substituted with yellow onion.
- Use different veggies. Try green beans, snow peas or sugar snap peas, carrots, or celery.
- Replace the chicken with a cup of drained and rinsed cannellini beans.
Storage and reheating
Storage – This creamy gnocchi will keep for up to 4 days in an airtight container in the refrigerator. The sauce will get absorbed by the gnocchi the longer it sits, so you may want to add a splash of half and half to it before reheating.
Reheating – The gnocchi can be reheated in the microwave until hot or on the stovetop. Add the leftovers to a skillet or saucepan with a splash of half and half or chicken broth and reheat over medium-low heat until warm. Stir often to keep it from sticking to the pan.
Freezing – I don’t recommend freezing this as the texture of the dish is likely to change.
More recipes using asparagus
Did you make this gnocchi with asparagus? I’d love if you’d leave a recipe rating and review below.
Gnocchi with Asparagus
Ingredients
- 1 tablespoon olive oil
- 2 chicken breasts cut into approximately 1 inch chunks
- 1 1/2 teaspoons Italian seasoning
- Salt and freshly ground black pepper to taste
- 1/3 cup finely diced shallots
- 2 cloves of garlic grated or minced
- 1 cup chopped asparagus cut into about 2 inch pieces
- 16 ounce package potato gnocchi
- 1 cup low sodium chicken broth
- 1/2 cup frozen peas defrosted
- 1 teaspoon lemon zest
- Juice of half of a lemon
- 1/2 cup half and half
- 1/2 cup grated Parmesan cheese
Instructions
- Add the olive oil to a large skillet or pot (that has a lid). Heat it over medium-high heat, then add in the chicken. Sauté the chicken seasoning it with salt, pepper, and the Italian seasoning. Once the chicken is browned and cooked through, remove it from skillet onto a plate.
- If needed, drizzle in more olive oil. Add the shallots and asparagus into the skillet and sauté for 2-3 minutes. Dump in the gnocchi and break up any chunks that are stuck together.
- Pour in the chicken broth and scrape up the brown bits from the bottom of the pan. Bring the mixture to a simmer then cover with a lid. Turn the heat down to medium-low and simmer for 4-5 minutes or until the gnocchi is soft and tender.
- Add the chicken, peas, lemon zest and juice, half and half, and parmesan cheese into the skillet and stir everything together until combined. Cook for another minute until warmed through and the cheese has melted. Top with extra parmesan cheese and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
