Creamy Lemon Herb Chicken Gnocchi

Creamy Lemon Herb Chicken Gnocchi

5 Minute Granola with Yoghurt & Almond Butter

Dietary Preferences:

Dietary Preferences:

Nut Free, Pregnancy

Nut Free, Pregnancy








  • 1/2 Tbsp Olive oil

  • 450g Chicken breast

  • 1 tsp Garlic powder

  • 2 tsp Lemon pepper seasoning

  • 2 tsp Italian herbs

  • 2 tsp Crushed garlic

  • 300ml Lite cooking cream

  • 200ml Chicken stock

  • 500g Gnocchi

  • 40g Parmesan

  • 1 Tbsp Lemon juice

  • 2 cup Baby spinach

  • 1 handful Fresh italian parsley


Prep the Chicken

  • Cut the chicken breast into smaller sized fillets.

  • Season the fillets with lemon pepper, garlic powder and Italian herbs.

  • Heat a pan over a medium heat with half the olive oil.

  • Grill the chicken until cooked through. Set aside.

Cook the sauce

  • In the same pan over medium heat, heat the remaining olive oil.

  • Add in the garlic and cook for around 20 seconds.

  • Add the chicken stock, lemon juice and cream and stir to combine.

  • Add the gnocchi, and bring to a boil.

  • Reduce the heat and bring to a simmer, cooking for around 6-8 minutes until the gnocchi is cooked through and the sauce has thickened. Stir occasionally.

  • Lastly, add the sliced chicken back into the pan along with the spinach and parmesan.

  • Let it cook until the spinach has wilted.

  • Season well with salt and pepper.

  • Garnish with fresh chopped parsley. Enjoy!

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