Decadent, creamy sauce with fresh garlic and sage poured over perfectly cooked chicken breast and tossed with gnocchi for a delicious, hearty, and rich fall meal.

We have had several rainy days in a row and we were looking for a delicious, comforting meal. This is a perfect fall comfort food. We still have fresh sage in our garden and we had some gnocchi in our pantry, and one evening last week I was inspired to create this dish. It was a hit! So I immediately wrote down the ingredients and how I made it, and now I would love to share one of my favorite new recipes of the season with you!

Ingredients for Sage Cream Sauce

These ingredients make the most creamy, delicious sauce that can be used to toss with any pasta or drizzle on chicken or rice.

4 tablespoons unsalted butter divided
1 tablespoon olive oil
1 medium shallot diced
3 cloves garlic minced
2 teaspoons chopped fresh sage leaves – Fresh sage is the star ingredient of this sauce, so be aware that it’s a lot different than the dried/powered stuff and makes a big impact on the taste of this recipe. Fresh is best in this recipe.
3 tablespoons all-purpose flour
1 ¼ cup chicken broth (You could also use vegetable broth)
¼ cup dry white wine – Pinot Grigio or Sauvignon Blanc work well in this recipe and there will be some left over to enjoy a glass with your dinner!
½ cup half-and-half or heavy cream
Salt and black pepper to taste
1 cup Baby spinach leaves torn or cut into bite-sized pieces
½ cup freshly grated Parmesan cheese about 2 ounces

How to make Sage Cream Sauce with Chicken and Gnocchi

In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
Season chicken with salt and pepper.
Melt butter in a large skillet or medium saucepan over medium heat.
Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
Melt the remaining 3 tablespoons of butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in the wine and chicken broth, and cook, whisking constantly, until slightly cooked down, about 2-3 minutes. Whisk in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste. This makes the most decadent creamy sauce.
Stir in gnocchi and the chopped spinach and stir occasionally until the spinach wilts, about 1-2 minutes. Return chicken to the skillet on top of the gnocchi, spinach, and sauce; sprinkle with Parmesan and serve immediately.

What type of gnocchi should I use for this recipe?

I use the shelf-stable kind that’s found in the dry pasta aisle in most major grocery stores. The refrigerated kind will work too. Homemade gnocchi is quite delicate and might not hold up as well. But if you add it right at the end of the recipe and stir gently it would probably work out.
Just boil it ahead of time according to the package instructions, and set it aside until you are ready to stir it into the finished creamy sauce.

Other Recommendations

I recommend using either Pinot Grigio or Sauvignon Blanc because of their clean, crisp, and bright flavor. Be sure to use a white wine that you like to drink.
If needed, you can swap the white wine for more chicken broth. It will change the flavor a little but it is still delicious!
If you can, I highly recommend grating your own parmesan. It’s so much better than the pre-grated kind since it tastes fresh and melts really well!
This recipe also works with heavy cream or even whole milk. Half and half is my favorite but use what you have or what you like and it will still taste great.

Leftovers and storage

You can keep leftovers in the fridge for up to 4 days in an airtight container.
This will not work as a freezer recipe. Creamy sauces don’t typically turn out the same after thawing, and I find that the gnocchi becomes gummy.
The next day, reheat it over low heat in a small saucepan, giving it a stir every so often or you can microwave it.

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