There’s something endlessly comforting about a dinner that’s heavy on flavor but light on fuss. Enter One Pot Chicken Florentine Gnocchi: pillowy potato dumplings, tender chicken, bright spinach, and melty cheese all cooked together in a single skillet. This recipe gives you creamy, tomato-laced richness without extra pans or complicated steps—perfect for busy weeknights or any time you want something cozy and impressive with minimal cleanup.

Why you’ll love this recipe

This dish balances textures and tastes: chewy gnocchi that soaks up sauce, juicy pieces of chicken that stay tender, and pockets of sun-dried tomato brightness. Using one pot means the gnocchi cooks right in the sauce, absorbing flavor, while the cheeses add a luscious finish. The whole meal comes together quickly and reliably, and it scales well if you’re feeding a crowd or saving leftovers for lunch.

Ingredients

▢2 tablespoons olive oil (or oil reserved from sun dried tomatoes)
▢1 pound chicken breasts (skinless and boneless, cut into small pieces)
▢½ teaspoon salt (or to taste)
▢½ teaspoon black pepper (or to taste)
▢¼ cup shallots (chopped)
▢2 cloves garlic (minced)
▢¼ cup sun dried tomatoes (drained and chopped, keep the oil)
▢1 cup half and half cream
▢2 cups chicken broth (low sodium)
▢2 pounds gnocchi
▢2 cups fresh spinach (chopped)
▢2 cups mozzarella cheese (shredded)
▢½ cup parmesan cheese (grated)

Notes on ingredients

Use the oil from the sun-dried tomatoes if you want extra concentrated tomato flavor; otherwise plain olive oil works beautifully. Choose fresh gnocchi if possible—a good store-bought brand is an excellent shortcut. The chicken is cut into small pieces so it cooks quickly and evenly in the same pot as the gnocchi. The amounts below are kept exactly as listed so your outcome matches the intended balance of flavors.

Equipment

Large wide skillet or sauté pan with a lid (at least 12 inches)
Sharp knife and cutting board
Measuring cups and spoons
Wooden spoon or spatula
Cheese grater (if grating fresh parmesan)

Step-by-step instructions

Prep everything first. Chop the shallots, mince the garlic, drain and chop the sun dried tomatoes, chop the spinach, shred the mozzarella (if not pre-shredded), and grate the parmesan. Cut the chicken breasts into small, bite-sized pieces so they cook quickly and evenly.
Heat the oil. Place your large skillet over medium-high heat and add 2 tablespoons olive oil (or the reserved oil from the sun dried tomatoes). Allow the oil to shimmer but not smoke.
Season and brown the chicken. Sprinkle the chicken pieces with ½ teaspoon salt and ½ teaspoon black pepper (adjust to taste). Add the chicken to the hot oil in a single layer and cook, stirring occasionally, until the pieces are golden on the outside and nearly cooked through, about 4–6 minutes depending on size. Remove the chicken from the pan and set aside on a plate while you build the sauce.
Sauté the aromatics. Lower the heat to medium. Add the chopped shallots to the same skillet and cook, stirring, until they soften and become translucent, about 2–3 minutes. Add the minced garlic and cook for 30–60 seconds more, stirring constantly, until fragrant but not browned.
Add sun-dried tomatoes and liquids. Stir in the chopped sun dried tomatoes. Pour in 1 cup half and half cream and 2 cups chicken broth. Use a wooden spoon to scrape up any browned bits on the bottom of the pan—those bits add flavor to the sauce.
Return chicken to the pan. Add the chicken back to the skillet, along with any juices that collected on the plate. Stir to combine so the chicken is coated and distributed.
Add the gnocchi. Turn the heat up slightly so the liquid comes to a gentle boil, then add 2 pounds gnocchi to the pan. Use the back of a spoon to stir and make sure the gnocchi are submerged in the liquid as much as possible. The gnocchi will cook in the sauce and absorb flavor as they soften.
Simmer until gnocchi are tender. Cover the skillet with a lid and reduce the heat to a medium-low simmer. Cook for about 5–7 minutes, stirring once or twice, until the gnocchi are tender and most of the liquid has been absorbed into a creamy sauce. If the sauce becomes too thick before the gnocchi are cooked, add up to ¼ cup extra chicken broth or water and continue cooking until tender.
Fold in the spinach. Once the gnocchi are tender, stir in 2 cups fresh spinach (chopped). The residual heat will wilt the spinach quickly; stir until it’s evenly distributed and bright green, about 1–2 minutes.
Add the cheeses. Sprinkle 2 cups shredded mozzarella and ½ cup grated parmesan over the top. Stir gently but thoroughly so the cheeses melt into the hot gnocchi and sauce, creating a silky, cohesive finish.
Adjust seasoning and serve. Taste and adjust salt and pepper as needed. If you’d like a brighter finish, a squeeze of lemon or a pinch of red pepper flakes can be stirred in at the end. Serve immediately, scooping generous portions so each plate gets plenty of chicken, gnocchi, spinach, and oozy cheese.

Serving suggestions

One Pot Chicken Florentine Gnocchi is rich and generous on its own, but it pairs beautifully with a crisp green salad or quickly roasted vegetables to cut through the creaminess. A light vinaigrette or a simple arugula salad with lemon and Olive oil makes a refreshing counterpoint. Leftovers reheat well on the stovetop over low heat with a splash of broth to loosen the sauce.

Tips for success

Cut the chicken into small, uniform pieces so it cooks through quickly and evenly without drying out.
If using oil from sun-dried tomatoes, use that in place of the olive oil for an added layer of tomato-scented richness.
Keep an eye on the gnocchi while simmering. Fresh gnocchi cooks quickly; you’re looking for tender dumplings that are no longer stiff in the center.
Use low-sodium chicken broth so you can control the final seasoning. You can always add more salt, but you can’t remove it.
For an extra creamy finish, stir in a little more half and half or a tablespoon of butter at the end before serving.

Make-ahead and storage

You can prepare this dish through the simmering step, cool it completely, then refrigerate for up to 2 days. When reheating, warm gently on the stovetop over low heat with a splash of chicken broth to rehydrate the gnocchi and loosen the sauce. Avoid high heat so the cheese doesn’t separate. This recipe also freezes reasonably well—portion into airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator before gently reheating.

Flavor variations

Want to switch things up? Try swapping half the mozzarella for fontina for a nuttier, creamier finish. Stir in a handful of sliced olives for briny contrast, or swap the sun-dried tomatoes for roasted red peppers if you prefer a milder sweet note. For an herby lift, finish with chopped basil or parsley just before serving.

Nutrition snapshot

This dish is a satisfying, complete meal with protein from the chicken and cheeses, carbohydrates from the gnocchi, and vitamins from the spinach and shallots. Because it’s rich, portion control and a bright side salad make for a balanced plate.

Final notes

One Pot Chicken Florentine Gnocchi is exactly the kind of weeknight recipe that feels special without demanding a lot of time. It’s creamy, comforting, and full of contrast—soft gnocchi, tender chicken, and the little pops of tomato sweetness from the sun-dried tomatoes. Follow the step-by-step method to keep things tidy and efficient, and you’ll have a restaurant-worthy meal that comes together in one pan.

Quick recipe recap

Heat oil, brown seasoned chicken, remove and sauté shallots and garlic, add sun-dried tomatoes, half and half, and chicken broth. Return chicken, add gnocchi, and simmer covered until gnocchi are tender. Stir in spinach, mozzarella, and parmesan; melt and serve.

One Pot Chicken Florentine Gnocchi

Creamy one‑pot chicken florentine with pillowy gnocchi, sun‑dried tomatoes, and melted cheeses for a quick weeknight meal.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

2 tablespoons olive oil (or oil reserved from sun-dried tomatoes)
1 pound chicken breasts skinless, boneless, cut into small pieces
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
1/4 cup shallots chopped
2 cloves garlic minced
1/4 cup sun-dried tomatoes drained and chopped, keep the oil
1 cup half and half
2 cups chicken broth low sodium
2 pounds gnocchi uncooked (store-bought)
2 cups fresh spinach chopped
2 cups mozzarella cheese shredded
1/2 cup Parmesan cheese grated

Equipment

Le Creuset 3.75-Quart Braiser

Method

Heat the oil in a large braiser or skillet over medium-high heat until shimmering.
Add the cut chicken, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and cook, stirring occasionally, until the pieces start to brown, about 2–3 minutes.
Add the chopped shallots, minced garlic, and chopped sun-dried tomatoes and cook, stirring, until the shallots soften and garlic is fragrant, about 1–2 minutes.
Pour in the half and half and chicken broth, stir to combine, and bring the mixture to a gentle simmer.
Stir in the uncooked gnocchi, cover if needed to maintain a simmer, and cook until the gnocchi are tender and the sauce has thickened, about 4–5 minutes; stir occasionally so gnocchi cook evenly and absorb sauce.
Add the chopped spinach and fold it into the hot mixture until wilted, then taste and adjust seasoning with salt and pepper if needed.
Remove from heat and stir in the shredded mozzarella and grated Parmesan until the cheeses melt and the sauce is creamy; serve immediately.

Notes

I used the oil from the sun-dried tomatoes for extra flavor, but olive oil works fine.
Half and half is equal parts whole milk and light cream and is found near milk and cream.
Store-bought gnocchi from the pasta aisle works well for this recipe.
You can add more vegetables or swap the chicken for shrimp or sausage for variation.
Freshly grated cheese gives a smoother sauce than pre-shredded varieties.