What is crack chicken?

Crack Chicken is a popular flavor combo of ranch seasoning, cream cheese, bacon, and cheddar. It started as a dip. In this recipe, those same addictive flavors coat a one-pot dinner. The tangy, herby, and salty mix is what makes it so hard to stop eating.

Can I cook the gnocchi separately?

You can, but I don't recommend it. Cooking the gnocchi directly in the creamy sauce is key. It releases starch which naturally thickens the sauce and lets the pillowy dumplings soak up all the flavor. If you boil them first, you'll lose that starch-thickening benefit and the gnocchi won't absorb the sauce's flavor as well.

What else can I add to gnocchi?

For more vegetables, stir in sliced mushrooms or sun-dried tomatoes with the spinach. A drained can of white beans adds protein. For a kick, add a pinch of red pepper flakes when you add the ranch seasoning. If you want it lighter, use Neufchâtel cheese instead of cream cheese.

What to serve with crack chicken gnocchi?

It's a full meal on its own. For balance, I serve it with a simple green salad dressed with lemon vinaigrette. Garlic bread is great for soaking up extra sauce. It's rich, so you don't need a heavy side.

Why is my gnocchi mushy?

You probably cooked it too long. Once you add the gnocchi to the simmering sauce, cover the pot and cook for just 4-5 minutes. It's done as soon as the pieces float to the top. Overcooking breaks down the potato, turning them gluey. See the troubleshooting table above for more details.

How do I store leftovers?

Let the gnocchi cool completely, then store it in an airtight container in the fridge. It keeps for up to 4 days. You can also freeze portions for up to 3 months. The sauce may thicken when chilled, that's normal.

How do I reheat leftover chicken gnocchi?

The best method is in the oven. Spread it in a dish, cover with foil, and bake at 300°F for about 10 minutes until hot. If the sauce is too thick, stir in a splash of broth or cream as it warms. Microwaving on medium power works too, just stir halfway through.

Creamy Crack Chicken Gnocchi: 30-Minute Easy One-Pot Dinner

Name: Creamy Crack Chicken Gnocchi (A One-Pot Weeknight Wonder)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast; 1 (16 oz) package potato gnocchi; 6 slices bacon, chopped; 1 (8 oz) block cream cheese, softened; 1 (1 oz) packet ranch seasoning mix; 1 cup shredded sharp cheddar cheese; 2 cups low-sodium chicken broth; 1 cup heavy cream or half-and-half; 1 tsp garlic powder; 2 cups fresh spinach; ½ cup frozen peas (instead of spinach); Pinch of red pepper flakes

Description

This one-pot Creamy Crack Chicken Gnocchi features juicy poached chicken, pillowy potato gnocchi, and a rich sauce made with cream cheese, ranch seasoning, and cheddar. It comes together in just 30 minutes for an easy weeknight dinner.

Ingredients

Scale

For the main components:

1 lb boneless, skinless chicken breast

1 (16 oz) package potato gnocchi

6 slices bacon, chopped

For the creamy sauce:

1 (8 oz) block cream cheese, softened

1 (1 oz) packet ranch seasoning mix

1 cup shredded sharp cheddar cheese

2 cups low-sodium chicken broth

1 cup heavy cream or half-and-half

1 tsp garlic powder

For finishing:

2 cups fresh spinach

Optional:

½ cup frozen peas (instead of spinach)

Pinch of red pepper flakes

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Instructions

1. In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove it with a slotted spoon, leaving the fat in the pot.

2. Add the chicken breast to the bacon fat. Pour in the chicken broth—it should come about halfway up the chicken. Bring to a gentle simmer, cover, and poach for 10-12 minutes, or until the chicken reaches 165°F internally.

3. Transfer the chicken to a cutting board. Once cool enough to handle, shred it with two forks. Pour the remaining broth into a measuring cup; you should have about 1 ½ cups left.

4. With the pot still over medium heat, add the softened cream cheese, ranch seasoning, and garlic powder. Whisk to break up the cream cheese into the warm drippings.

5. Slowly whisk in the reserved broth and the heavy cream. Keep whisking for 2-3 minutes until the sauce is completely smooth and begins to thicken slightly.

6. Stir the shredded chicken, the entire package of gnocchi, and the fresh spinach into the creamy sauce. Bring back to a simmer, then reduce heat to medium-low. Cover and cook for 4-5 minutes, or until the gnocchi is tender and floats to the top.

7. Turn off the heat. Stir in the shredded cheddar cheese and most of the reserved bacon until the cheese melts. Let it sit for 2 minutes to thicken. Serve immediately, topped with the remaining bacon.

Notes

Store in the refrigerator for up to 4 days or freezer for up to 3 months. Reheat at 300°F for 10 minutes.

For a quick shortcut, use 3 cups of shredded rotisserie chicken instead of poaching your own. Add it with the gnocchi to warm through.

Room temperature cream cheese blends into the sauce much easier than cold. If yours is cold, cut it into small cubes before adding.

The gnocchi is done when it floats to the top. Avoid overcooking, or it will become mushy.

For a lighter version, use Neufchâtel cheese and half-and-half.

Prep Time: 10 min
Cook Time: 20 min
Category: Dinner, Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 580 kcal
Sugar: 4 g
Sodium: 1180 mg
Fat: 35 g
Saturated Fat: 19 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 165 mg