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Creamy Chicken Sweetcorn Gnocchi with Spinach

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Creamy chicken gnocchi with sweetcorn, spinach, cream cheese, lemon and cheddar.

Start planningStart cookingIngredients
55 min605 kcal4 base servingsDinnerFamily Friendly
ContainsGluten, Milk
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: chicken breast fillets, gnocchi, sweetcorn, baby spinach

Dietary fit: No diet tags added for this recipe yet

Serving tip: Cool leftovers in shallow portions and refrigerate within 1–2hours at 0–5°C; use within 48hours or an earlier ingredient use-by limit. Reheat once only until steaming hot throughout.

Creamy Chicken Sweetcorn Gnocchi with Spinach plated and ready to serve.

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Ingredients

What you need

  • 500g chicken breast fillets
  • 500g gnocchi
  • 260g sweetcorn
  • 120g baby spinach
  • 150g cream cheese
  • 80g cheddar cheese
  • 1 lemon
  • 15g fresh parsley
  • 22 1/2ml olive oil
  • 1 tsp smoked paprika
  • 2 cloves garlic
  • 2150ml water

You'll also need

28cm 4l nonstick saute pan, 4l boiling saucepan and colander, clean food thermometer, scales and measuring jug, knife and separate chicken board, grater

Method

Step by step

Up to 8 clear steps
  1. Creamy Chicken Sweetcorn Gnocchi with Spinach cooking step 1: Prepare the pan ingredients.
    Step 1

    Prepare ingredients

    For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep pan sizes, cut sizes and per-batch times fixed, and allow extra elapsed time. Cut chicken into pieces no thicker than 1cm on a separate board. Drain corn, grate cheddar, crush garlic and chop parsley. Measure 2g lemon zest and 15ml juice; store unused fruit separately. Wash hands and utensils after raw chicken.

  2. Creamy Chicken Sweetcorn Gnocchi with Spinach cooking step 2: Brown the chicken.
    Step 2

    Cook chicken

    Divide chicken into two equal batches, no more than 250g each. Divide 15ml oil between batches and cook each in a 28cm 4l nonstick pan over medium-high heat 6–8 minutes, turning, until golden. Check several thick centres reach 75°C for 30 seconds on a clean probe; continue and recheck if needed. Transfer to a clean bowl.

    8 min
  3. Creamy Chicken Sweetcorn Gnocchi with Spinach cooking step 3: Crisp the gnocchi.
    Step 3

    Boil gnocchi

    Meanwhile bring 2000ml water to a boil in a 4l saucepan. Add all gnocchi and boil 2–3 minutes or to its packet until floating and tender. Drain and discard cooking water.

    3 min
  4. Creamy Chicken Sweetcorn Gnocchi with Spinach cooking step 4: Make the sauce.
    Step 4

    Make sauce

    Lower the frying pan to medium heat. Add remaining 7.5ml oil, all garlic and smoked paprika and stir 1 minute. Add remaining 150ml water, all cream cheese and drained sweetcorn. Stir gently 4–5 minutes until smooth and hot.

    5 min
  5. Creamy Chicken Sweetcorn Gnocchi with Spinach cooking step 5: Wilt the spinach.
    Step 5

    Combine and heat

    Add all spinach and stir 3 minutes until wilted. Fold in all cooked chicken and juices, drained gnocchi and grated cheddar. Heat gently 3 minutes until cheese melts and all food is hot throughout.

    3 min
  6. Creamy Chicken Sweetcorn Gnocchi with Spinach cooking step 6: Serve with parsley.
    Step 6

    Finish and serve

    Take off heat and stir in all measured lemon zest and juice and half the parsley. Divide all creamy chicken gnocchi equally between bowls and scatter remaining parsley.