One-Pot Creamy Chicken& Bacon Gnocchi

Place the diced bacon in a cold, medium‑sized skillet; turn the heat to medium and cook, stirring occasionally, until the fat renders and the bacon becomes crisp, about 5‑6 minutes. Transfer the bacon to a plate, leaving the rendered fat in the pan.

Add the diced chicken breast to the hot bacon fat. Cook, stirring, for 2‑3 minutes until the pieces start to brown.

Add the diced onion, minced garlic, paprika, and Italian herbs to the pan. Continue to sauté for another 4‑5 minutes, stirring frequently, until the onion softens and the mixture is fragrant.

Season the mixture with salt and pepper to taste.

Increase the heat to medium‑high and pour in the hot chicken stock. Bring the liquid to a gentle boil, scraping up any browned bits from the bottom of the pan.

Stir in the single cream, mixing thoroughly to create a smooth sauce. Reduce the heat to a simmer.

Add the gnocchi to the simmering sauce. Cook, stirring occasionally, for 5‑6 minutes until the gnocchi float to the surface and are tender.

Sprinkle the grated cheddar over the gnocchi and sauce. Stir gently until the cheese melts completely and the sauce becomes glossy.

Return the crispy bacon to the pot, folding it into the creamy gnocchi mixture.

Taste and adjust seasoning with additional salt and pepper if needed.

Remove the pan from heat and let the dish rest for 2 minutes to allow the flavors to meld.

Serve the creamy chicken and bacon gnocchi directly from the pot, optionally garnishing with a little extra grated cheddar or a sprinkle of fresh herbs.