One Pot Gnocchi with Kale and Chicken

I LOVE me a one-pot meal – from stovetop to oven to table – not too many dishes, easy-peasy and quick.  I am not much of a fan of the oven in the summer – but every once in awhile we get an afternoon rainstorm that makes turning it on bearable – today was no different.  Our storm is pretty fierce right now – lightning about 3 miles away and that rumbling thunder that makes the chandelir shake!  Dinner is in the oven and I’ve got time to blog – that’s how fast this recipe is.

The original called for Spinach – but I am not a fan of spinach when its cooked – so I use kale or broccoli instead – it holds up and is more toothsome in the dish – feel free to use whatever you like.

One Pot Gnocchi with Kale and Chicken

Just a little tweak on the recipe from Chew Out Loud - feel free to make their version if you want!
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
Author Carrie Hill


  • 3 Tbsp Unsalted Butter
  • 3 Tbsp All Purpose Flour
  • C Milk
  • 1 1/4 C Low Sodium Chicken Broth or homemade stock if you have it - sooo much better
  • ½ tsp Nutmeg or ~6 grates of the fresh kind
  • 1 tsp Onion Powder
  • 4 Cloves Garlic minced
  • 1 C White Button Mushrooms sliced
  • 1/2 C Frozen Peas
  • 1 lb shredded rotisserie chicken
  • 1 16 oz Pkg Potato Gnocchi from the dry pasta spot in your grocery
  • 1 C Shredded Kale or 1/2 C Chopped Frozen Broccoli
  • ½ cup freshly grated parmesan cheese
  • kosher salt and freshly ground black pepper


  1. Preheat oven to 400F with rack in the middle
  2. In a deep/large and oven-proof dutch oven, melt the butter over medium heat. Add flour and whisk until smooth - when mixture starts to bubble whisk in the milk and chicken broth. Once that comes to a simmer and starts to thicken, add in garlic, onion powder and nutmeg and let bubble for a minute or two.
  3. Taste and add salt & pepper to your liking. Once the sauce is flavored well, proceed!
  4. Add shredded chicken, sliced mushrooms, frozen peas, uncooked gnocchi, and kale (or broccoli) to the sauce. Fold in gently until well covered.
  5. Sprinkle top with parmesan and bake in oven about 25 minutes or until sauce is bubbly at around the edges and gnocchi is tender. If desired, broil 2-3 minutes to further brown the top.
  6. You could also top with buttered and toasted bread crumbs - regular, homemade & rustic, or panko - that would be really tasty too!

Recipe Notes

Adapted from Chew Out Loud