Ground Chicken Gnocchi

Good meals need not always be complicated, or expensive or laborious. And this ground chicken gnocchi proves exactly that. Don't let the blobby appearance of the potato dumplings hold you back (my photography skills are still a work in progress). You're in for a treat. Texture, taste, satisfaction. Yes, yes, and yes!

A pound of ground chicken (aka chicken mince) and a pack of gnocchi make a very filling meal for 4 with my recipe. The portions might not look huge, but the gnocchi will fill you up fast and good.

The thing I like about gnocchi is that it's pasta-style food. Except, your pasta is primarily made of potatoes (though there are other variations too). And takes barely 2 minutes in boiling water to cook. That's less than a quarter of the time regular pasta needs.

The feel of this dish on the palate is saucy, tomato-ey, and just delightfully different. Light and airy dumplings squishing in your mouth. So good!

To be clear, store-bought, shelf-stable gnocchi isn't the same as fresh. But is wayyy more convenient. The difference is in the texture.

Homemade is quite pillowy and fluffly. Store-bought is good too, just slightly denser. What matters more, in my opinion, is cooking it properly. Gnocchi doesn't take overcooking well. More on that in the tips section below.

Oh and if you're looking to use beef instead of chicken, try my ground beef pesto gnocchi.

Pre-cooking notes

• I prefer potato gnocchi for this dish, but swapped in the skillet gnocchi this one time. It had a cheese filling and worked out nicely. Haven’t tested the recipe with ricotta gnocchi, though I imagine it would be just fine.
• Red or yellow onions both work. Use whichever you have.
• I use red bell pepper. It tends to be a bit sweeter, but other kinds work too. If you’re using a different-colored one, taste the sauce just before adding the cooked gnocchi. See if it needs a little extra sugar to balance the acidity, and adjust as needed.
• I know most people don’t keep fresh chilies on hand, but it’s worth picking up. You can freeze any unused ones and put them in other dishes instead of hot sauce/cayenne/crushed red pepper flakes. Fresh chili peppers do more than just add heat. They bring flavor and can transform a dish. I use bird’s eye or Thai chilies, but milder ones work fine too.
• I wouldn’t use regular paprika instead of smoked. That can make a noticeable difference in the overall taste.
• Not all canned tomatoes are created equal. They really make or break a dish. If you can, go for San Marzano. I don't buy tomato cans in bulk. The longer they're stored, the more metallic the tomatoes tend to taste. At least in my experience. Probably because of the can lining reacting with the tomatoes. Unless crushed or diced tomatoes are your only option, I’d stick with whole ones. They’re less processed. If cans in your country are labeled in grams, a 28-oz can is approx 800 grams (or two 400 gram cans).

A visual guide for making ground chicken gnocchi

Here are photos of the key steps to guide you through the recipe. For a printable version with quantities and notes, see the recipe card below.

Heat oil in a wide non-stick pan/skillet over medium heat. Add onion and bell pepper. Sauté until they soften. Add the chopped garlic and fresh chili, cook for a minute.

Add 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon ground black pepper, and ¼ cup water. Cook 1 minute.
Then add ground/minced chicken, cook for 2 to 3 minutes.

Add the canned tomatoes. Also add ½ teaspoon dried oregano, 1 teaspoon sugar and remaining ½ teaspoon salt and ½ teaspoon pepper. Simmer uncovered 10 to 12 minutes on medium-low heat. Crush the tomatoes as they begin to soften more. In the meantime, follow the package instructions to cook gnocchi. Drain and set aside.

Lower the heat, and very slowly pour in heavy/whipping cream. Add parmesan, then simmer gently for 2 to 3 minutes. Adjust the consistency of the sauce with some water, if needed. Add the cooked gnocchi, turn off the heat. Add in lemon juice and mix everything gently. Top with chopped basil and serve right away.

Serving ideas

I love to pair this dish with some crusty bread. If you have an uncut loaf that’s a bit stale and hard, hold it under running water for a quick second. Then warm it up in an air fryer (ideally using the bake function, if yours has one) at 350°F (175°C). Start with 2 minutes, then check every 30 seconds until the outside is crisped up. Don’t let it go too long, though, or the inside may dry out.

You can also serve a lightly dressed fresh green salad on the side to balance the richness.

And that's a wrap!

If you try this recipe, I'd love to hear from you. Leave comments and ratings below. Oh, and if you put your own spin on it, share any tweaks that worked out well. I’d really appreciate it, and I know others will too!

May your days be full of flavor - Nelo