One-Pan Chicken & Gnocchi with Summer Vegetables
One Pan Meal

One-Pan Chicken & Gnocchi

with Summer Vegetables

35 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Bites of chicken, sweet corn, and zucchini come together in just one pan in this bright, seasonal gnocchi—which we’re cooking in just a bit of chicken broth to enhance their light, pillowy texture.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
One-Pan Chicken & Gnocchi with Summer Vegetables
Title
time-saving
tips & techniques
Gnocchi
Zucchini
How To: Cut Corn Kernels off the Cob
Corn
Scallions
How To: Hold a Chef's Knife
Butter
Crème Fraîche
Cornstarch
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Medium dice the zucchini. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared corn, zucchini, and white bottoms of the scallions.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. Place in a bowl and add the cornstarch; toss to coat. In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm.

Cook the vegetables:
3 Cook the vegetables:

Add the butter to the pan of reserved fond; heat on medium-high until melted. Add the prepared corn mixture and spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the vegetables are coated and lightly browned.

Finish & serve your dish:
4 Finish & serve your dish:

Add 1 cup of water; heat to boiling on high. Once boiling, add the gnocchi and broth; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is slightly thickened and the gnocchi are tender. Add the cooked chicken. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the crème fraîche; season with salt and pepper to taste. Serve the finished gnocchi garnished with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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One-Pan Chicken & Gnocchi

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Medium dice the zucchini. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared corn, zucchini, and white bottoms of the scallions.

2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. Place in a bowl and add the cornstarch; toss to coat. In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm.

Cook the chicken:
Cook the vegetables:
3 Cook the vegetables:

Add the butter to the pan of reserved fond; heat on medium-high until melted. Add the prepared corn mixture and spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the vegetables are coated and lightly browned.

4 Finish & serve your dish:

Add 1 cup of water; heat to boiling on high. Once boiling, add the gnocchi and broth; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is slightly thickened and the gnocchi are tender. Add the cooked chicken. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the crème fraîche; season with salt and pepper to taste. Serve the finished gnocchi garnished with the sliced green tops of the scallions. Enjoy!

Finish & serve your dish:
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