Ingredients
Scale
- 1 pound (450g) potato gnocchi
- 2 cups cooked shredded chicken (preferably rotisserie or leftover chicken)
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- Fresh chopped parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- In a large skillet over medium heat, combine the shredded cooked chicken with heavy cream, cream cheese, and shredded cheddar cheese. Stir until the cheeses melt into a smooth, creamy sauce.
- Season the sauce with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add the cooked gnocchi to the skillet and gently toss to coat with the sauce. Heat through for 1-2 minutes.
Notes
- For an optional spicy kick, add red pepper flakes to the sauce.
- Use leftover cooked chicken or rotisserie chicken for quick prep.
- Garnish with additional shredded cheese or chopped parsley for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 110mg