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This one pan chicken mushroom white wine gnocchi recipe is a 30-minute meal with elegance! The creamy, irresistible sauce clings to each bite of the soft gnocchi.
You may also like my Mushroom Chicken Orzo or Creamy Mushroom Sauce next.
Why you’ll love it
Let me tell you, the sauce is really tasty in this chicken gnocchi recipe. Buttery garlic sautéed mushrooms are flavorful enough on their own, but they’re top-tier special when paired with white wine and cream! It’s easy, comforting, and impressive all at once.
The one pan technique is just so convenient. No cooking the gnocchi separately! What that means is a fabulous, cozy meal is on the table with less effort. You’ve probably also got all the everyday staples on hand like Italian seasoning, garlic, and a block of parmesan.
What you’ll need
- Olive oil and butter – for pan frying
- Mushrooms – cremini (baby bella) or white button are my top choices
- Onion and garlic – our base aromatics. As always, sweet/Vidalia are my go-to.
- Italian seasoning – this jarred blend has a balanced mixture of tasty herbs
- Chicken broth and dry white wine – use a wine varietal you’d drink (not cooking wine) like sauvignon blanc, pinot gris, some chards, etc.
- Heavy cream – silky and delish goodness!
- Gnocchi – use the shelf-stable kind (found in the pasta aisle)
- Chicken – rotisserie is super convenient, or use my easy peasy Air Fryer Roast Chicken
- Parmesan – grate your own! It will melt and taste better.
Pro tip
Potato gnocchi releases starch as it cooks, thickening the sauce. You do not need to pre-boil it! Homemade gnocchi is a bit too delicate, though, for the one pan method, so I don’t recommend using it.
How to make chicken mushroom gnocchi
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Heat up the oil and butter in a skillet, then add in the mushrooms and onion. Sauté until they are browned and all the water is gone. Stir in the garlic, Italian herbs, and wine. Let it bubble for a minute or so.
Add in the broth, cream, gnocchi, and chicken. Let it simmer (uncovered) until nicely thickened up and the gnocchi are tender. Stir in the parm and optional fresh parsley, and add a generous amount of salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This cast iron skillet is not only functional, but it comes in all sorts of fun colors and lasts forever.
- These angled measuring cups means no crouching down to read ’em.
- This ravioli-shaped spoon rest is too cute, and he’s my garlic press.
Substitutions and variations
- Don’t be tempted to swap the heavy cream for something lower fat; it won’t thicken up the same or taste as intended.
- Add in a handful of fresh spinach towards the end of cooking time if desired.
- If you want to make a similar recipe with regular pasta, try my Chicken Mushroom Pasta. For a twist on this recipe, try my Chicken Marsala Gnocchi.
What to serve with this chicken mushroom gnocchi
- Stay in the comfort food realm with a big ‘ol slice of my Extra Cheesy Garlic Bread. It’s gooood. A slice of fresh sourdough works too.
- A nice salad rounds out the meal. My top choices are a classic Caesar salad with my 10-minute Caesar Dressing and Garlic Parmesan Croutons or your fave salad greens and garden vegetables with my Olive Garden Salad Dressing.
Leftovers and storage
- Store any leftovers of this chicken white wine gnocchi in the fridge for 3-4 days.
- Slowly warm it up on the stove, or microwave it in 30-second intervals.
- I don’t recommend freezing this one due to the texture of the gnocchi and creamy sauce changing.
Made this mushroom chicken gnocchi with a white wine sauce? Talk to me in the comments below! I love reader reviews. Or tag me on Instagram stories.
Chicken Mushroom White Wine Gnocchi
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces cremini or white mushrooms sliced
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 cup heavy/whipping cream
- 1 pound uncooked potato gnocchi
- 1.5 cups cooked/rotisserie chicken shredded
- 1/2 cup freshly grated parmesan cheese
- Chopped fresh parsley optional, to taste
- Salt & pepper to taste
Instructions
- Add the oil and butter to a deep skillet over medium-high heat. Once the butter has melted, add the mushrooms and onions.
- Sauté until the mushrooms have released their water, it cooks off, and the mushrooms and onions are nicely seared (about 10 min).
- Reduce the heat to medium and stir in the garlic, Italian seasoning, and white wine. Let it bubble for about a minute.
- Stir in the chicken broth, cream, gnocchi, and chicken. Once it starts to bubble, continue cooking it, uncovered, stirring occasionally, for 5-7 or minutes until the gnocchi is cooked and the sauce has thickened to your liking.
- Stir in the parmesan cheese and parsley (if using), and season generously with salt & pepper. Serve immediately.
Notes
- The gnocchi cooks right in the sauce and releases starch to thicken it. There is no need to pre-cook the gnocchi.
- One Pan Meal Troubleshooting Tips: Stoves and pans can vary, so you may need to make adjustments while cooking. You may need to add more liquid if it’s looking low before the gnocchi is cooked. If there’s too much liquid or the sauce hasn’t thickened by the time suggested cooking time is done, cook it for a bit longer and the starch released by the gnocchi will thicken the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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