Creamy Chicken and Pumpkin Gnocchi

Creamy chicken and pumpkin gnocchi simmered in a savory Parmesan sauce for an easy one-pan stovetop dinner ready in about 35 minutes.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken breasts
• 16 oz potato gnocchi
• 1 cup pumpkin puree
• 1 cup low-sodium chicken broth
• 0.5 cup heavy cream
• 0.333 cup parmesan cheese
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 teaspoon fresh sage
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.125 teaspoon ground nutmeg

Cooking instructions

1. Cut the chicken into 1-inch pieces. Season with 1/2 teaspoon salt and the black pepper. (about 5 min)
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and the thickest pieces reach 165°F, about 6 to 8 minutes. Transfer the chicken to a plate. (about 8 min) — Medium-high heat
3. Reduce the heat to medium. Add the garlic and sage to the skillet and cook for 30 seconds, stirring constantly. (about 1 min) — Medium heat
4. Stir in the pumpkin puree, broth, remaining 1/2 teaspoon salt, and nutmeg. Bring to a gentle simmer. (about 3 min) — Medium heat
5. Add the gnocchi and simmer uncovered, stirring occasionally, until tender and the sauce thickens slightly, 5 to 7 minutes. (about 7 min) — Gentle simmer
6. Stir in the cream and Parmesan. Return the chicken and its juices to the skillet and cook until heated through, about 2 minutes. (about 2 min) — Low heat
7. Remove from the heat and serve hot. (about 1 min)