15-Minute Chicken and Gnocchi in a Lodge Skillet

Tips to Prevent Gnocchi from Sticking

Before we get started with the recipe (it’s the quickest easiest recipe on the planet!), I wanted to share a couple tips on preventing the gnocchi from sticking to your skillet.

I share this because the first time I made this, some of the gnocchi stuck to the pan and while it turned out amazing, I did a little research to prevent it from happening again.

Mission accomplished the second time around, the butter is the key.

Cooking gnocchi in a skillet can sometimes result in sticking, but with the right technique, you can achieve a perfect golden crust without mess.

Here’s how:

• Use a mix of olive oil and butter: Butter enhances flavor, while olive oil prevents burning. (Source: Food Network)
• Preheat the pan: A properly heated cast iron skillet creates a non-stick effect.
• Don’t overcrowd: Keeping the gnocchi in a single layer ensures even browning.
• Pat gnocchi dry: If using refrigerated or pre-cooked gnocchi, pat it dry with a paper towel before adding it to the pan.

Now that we have those tips out of the way, here is the easy recipe I made for dinner last week that my son and Jimbo loved! (my parents were doing leftovers so it was just the 3 of us for dinner)

A printable version of the recipe is towards the bottom of the post.

Chicken and Gnocchi Recipe

Ingredients

• 3 boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 tbsp olive oil
• 4 tbsp unsalted butter (divided)
• 2 cloves garlic, crushed (about 2 tbsp if purchasing crushed garlic)
• ¼ cup white wine (optional)
• 2 bags Rana Skillet Gnocchi
• 1 jar Delallo Creamy Vodka Sauce
• 2 cups fresh baby spinach
• Salt & pepper, to taste
• ½ cup grated Parmesan cheese (optional, for serving)

Instructions

1. Cook the Chicken

• Heat 2 tbsp olive oil and 2 tbsp butter in a Lodge cast iron skillet over medium-low heat.
• Add crushed garlic (2 tbsp) and sauté for 30 seconds until fragrant.
• Add chicken breast, season with salt & pepper, and sear for 2 minutes on each side until golden brown.
• Pour in ¼ cup white wine and let it deglaze the pan for 30 seconds.

2. Sauté the Gnocchi

• Push the chicken to one side of the skillet. Add 2 tbsp olive oil and 2 tbsp butter to the pan.
• Toss in 2 bags of Rana Skillet Gnocchi & spinach and spread into a single layer.
• Stir frequently and let them cook for 2 minutes, allowing the gnocchi to get lightly browned and slightly crispy.

3. Add the Sauce and Spinach

• Pour in one jar of Delallo Creamy Vodka Sauce, stirring to coat the chicken and gnocchi evenly.

4. Simmer and Serve

• Bring the sauce to a gentle boil, then reduce the heat and let it simmer for 5 minutes until the spinach wilts.
• Taste and adjust seasoning as needed.
• Serve hot with grated Parmesan cheese and enjoy!

This was the perfect amount for 3 of us.

Related: 12 one-pot dutch oven recipes for Sunday dinners

Serving Suggestions

• Pair with: Garlic bread or a crisp green salad.
• Wine pairing: A light Pinot Grigio or Sauvignon Blanc complements the creamy vodka sauce.

Storage & Reheating Tips

• Store: Leftovers can be refrigerated in an airtight container for up to 3 days.
• Reheat: Warm on the stovetop over low heat, adding a splash of water or extra sauce to prevent drying.

This one-pan creamy chicken gnocchi is a delicious, filling meal that’s perfect for a busy weeknight.

I bought two sizes of the Lodge Skillet (this one and this one) and I love them both!

The skillet-seared gnocchi, combined with creamy vodka sauce and tender chicken, creates a restaurant-quality dish in just 15 minutes!

For best results, follow the tips to prevent sticking, and be sure to use a Lodge cast iron skillet for the ultimate texture and flavor.