Chicken and spinach gnocchi bake
A creamy, comforting dish. Golden, bubbling, and packed with flavour - the perfect one-pan dinner for any night of the week.
Updated : 14 October, 2025
Easy
About 20 min.
Ingredients
2 tablespoon
Olive oil
300 grams
Skinless boneless chicken thighs
60 milliliters
White wine
1
Onion
2
Garlic
4 stalk
Thyme
300 milliliters
Sour cream
0.5
Lemon
1 teaspoon
Honey
100 grams
Spinach
500 grams
Gnocchi
50 grams
Cheddar
1 tablespoon
Parsley
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C. Heat 1 tablespoon of oil in a large, ovenproof frying pan over medium-high heat. Add the chicken thighs and fry for 4-5 minutes until golden brown.
Step 2
Turn the chicken using tongs and cook for another 4-5 minutes on the other side, or until golden and cooked through. Transfer the chicken to a bowl and set aside.
Step 3
Pour the wine into the same pan to deglaze, scraping up any browned bits with a wooden spoon to release all the flavour. After 2 minutes, pour the wine into the bowl with the chicken.
Step 4
Add the remaining tablespoon of oil to the pan, then fry the onion for 3-4 minutes until it begins to soften. Stir in the crushed garlic, chopped thyme, and a pinch of salt, cooking for a further 1 minute.
Step 5
Cut the cooked chicken into chunks, then return it to the pan along with the wine and any resting juices. Stir in the sour cream, lemon zest, and lemon juice. Season with salt and pepper, then mix in the honey.
Step 6
Simmer the sauce gently for 2 minutes, then add the spinach and allow it to wilt. Add the gnocchi and stir everything together until evenly coated.
Step 7
Sprinkle the Cheddar over the top, then transfer the pan to the oven. Bake for 20-25 minutes, or until the cheese is golden and crisp and the gnocchi is tender.
Step 8
Remove from the oven and let it sit for 5 minutes before serving. Garnish with chopped parsley and freshly cracked black pepper. This dish pairs beautifully with green beans and a slice of crusty bread for dipping.