Tarragon Chicken Gnocchi Bake (One Pot One Portion)
I’ve taken the classic flavours of chicken with tarragon sauce and made them into a lusciously creamy base with sweet leaks and crème fraîche. Then I’ve tossed gnocchi in a generous grating of Parmesan, olive oil and garlic salt before scattering a top the creamy chicken base. Baking until golden and bubbling ensures you get the gnocchi achieves the perfect balance of crispy top and pillowy bottom. This may not be elegant or refined in the classic French style, but my golly it’s delicious.
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This tarragon chicken gnocchi bake is a creamy, single-serve oven-baked meal made in one small dish. Chicken thighs, leeks and spinach are cooked in a lightly thickened crème fraîche and tarragon sauce, then topped with parmesan-coated gnocchi and baked until golden. It’s designed as a one pot, one portion dinner, ideal for solo cooks who want comfort food without leftovers. The flavour profile is rich and savoury with gentle herbal freshness from tarragon and a crisp-topped, soft-centred gnocchi finish. Everything comes together with minimal prep and minimal washing up.
Why You’ll Want to Make This Recipe
Single Serve
This recipe is portioned specifically for one person, meaning no scaling maths, no leftover cream or half-used ingredients lingering in the fridge, and no reheated second servings that never quite hit the same.
Quick & Easy
With straightforward prep and a short bake time, this is a low-effort dinner that still feels generous and satisfying. Most of the cooking happens in the oven, making it perfect for evenings when you want something comforting without standing over the hob.
One Pot Cooking
Everything is cooked in one small ovenproof dish — from the creamy chicken base to the crispy gnocchi topping — keeping washing up to a minimum and making this an efficient, solo-cook-friendly recipe.
Comfort Factor
Creamy sauce, soft gnocchi, golden edges and classic chicken-and-tarragon flavours make this a reliably cosy dinner that feels a little indulgent without being heavy.
Eleanor’s Top Tips for the Perfect Tarragon Chicken Gnocchi Bake
- Use chicken thighs rather than breast to keep the dish juicy during baking
- Slice the leek finely so it softens quickly and melts into the sauce
- Cook the chicken briefly before baking to avoid excess liquid in the final dish
- Don’t skip tossing the gnocchi in parmesan — it’s what creates the crisp top
- Use a small ovenproof dish (around 20cm) so the sauce stays thick and creamy
- Switch to grill at the end to achieve golden, crispy gnocchi without overbaking
Ingredients and Tools You’ll Need
Essential Ingredients
- Butter: for sautéing and richness
- Leek: adds sweetness and depth to the sauce
- Chicken thighs: tender, flavourful protein that stays moist
- Plain flour: lightly thickens the sauce
- Fresh tarragon: classic herbal flavour that defines the dish
- Dijon mustard: adds gentle sharpness
- Crème fraîche: creates a creamy but balanced sauce
- Spinach: wilts into the sauce for freshness
- Chicken stock cube + water: forms the cooking liquid
- Gnocchi: soft-centred with a crisp baked top
- Parmesan: adds savoury depth and crispness
- Garlic granules: seasons the gnocchi topping
- Salt & black pepper: seasoning
To Serve (Optional)
- Extra cracked black pepper
- A small spoon of crème fraîche
Essential Tools
- Small ovenproof dish (around 20cm)
- Knife and chopping board
- Spoon or spatula
- Small mixing bowl
Dietary Variations
Gluten-Free
Use gluten-free gnocchi and substitute the plain flour for cornflour or gluten-free flour.
Dairy-Free
Swap butter for olive oil, crème fraîche for a dairy-free alternative, and use a vegan hard cheese-style alternative.
Vegetarian
Replace chicken with sautéed mushrooms or leeks and add a vegetable stock cube instead of chicken stock.
Adding Protein
Crispy pancetta, leftover roast chicken, or a soft-boiled egg served on the side all work well.
Different Vegetables / Flavours
Mushrooms, peas, or asparagus can be added to the sauce. Thyme or parsley can be used if tarragon isn’t available.
Frequently Asked Questions
Q: Can I scale this recipe up for more people?
A: Yes — double or triple the ingredients and use a larger baking dish, keeping the gnocchi in a single layer on top.
Q: What size dish works best for this one pot recipe?
A: A 20cm ovenproof dish is ideal for one portion, helping the sauce stay thick and creamy.
Q: Can I prepare this ahead of time?
A: You can prepare the chicken base in advance, but add the gnocchi just before baking for the best texture.
Q: Can I use shelf-stable gnocchi?
A: Yes — shelf-stable gnocchi works perfectly and crisps up well under the grill.
Q: Will leftovers keep?
A: This recipe is designed as a single portion, but leftovers can be refrigerated and reheated gently in the oven.
Cooking for one doesn’t have to mean compromise — dishes like this are proof that solo dinners can be just as comforting, intentional and enjoyable as anything made for a crowd.
Ingredients
10g Butter
1/2 Small Leek, finely sliced
1-2 Chicken Thighs, chopped into 1 inch pieces
1 Tsp Plain Flour
3 Sprigs of Tarragon, leaves finely chopped
1/2 Tsp Dijon Mustard
2 Tbsp Creme Fraiche
Handful of Spinach
100ml Water
1/2 Chicken Stock Cube
125-150g Gnocchi
15g Parmesan, finely grated
1/4 Tsp Garlic Granules
Salt
Black Pepper
Instructions
- Preheat the oven to 220ºC/200ºC Fan.Add the butter to a small (around 20cm) oven proof dish and sweat the leeks in the butter until soft.
- Add the chicken thigh and plain flour and cook for a couple of minutes until just sealed.
- Then add in the tarragon, mustard, creme fraiche, spinach, water and chicken stock. Stir and cook down for 4-5 minutes until the spinach has wilted and the sauce has thickened slightly. Add pepper and a pinch of salt.
- Toss the gnocchi in the parmesan, garlic and salt then scatter over the top of the chicken filling.
- Bake for 15 minutes, then turn the grill on to max and cook for 10-15 minutes until the gnocchi is crispy.
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The perfect fresh, but still flavourful, summer salad! This is a beautiful fragrant salad with a creamy, zingy coconut milk dressing. With just a little bit of chopping and a minute of whisking, you’ve got a gorgeous summer lunch, perfect for working from home, taking lunch to the office or a sunny meal in the garden this weekend.
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I buy a lot of cook books and this is genuinely one of the best l've ever bought. I've tried 6 or 7 recipes so far and they're all winners. I'm well used to scaling recipes down to one portion, but not having to calculate measurements as l go along feels like a little luxury. One of the best things about the book is that all the recipes are actually cooked in one pot - in a lot of other so-called books you still have to make your side dish in a separate pot. With these recipes, even if they include rice or pasta, it's all cooked together. No mountains of washing up! Highly recommended.
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Great present! Bought this for my sister who cooks for one. She absolutely loved it finding it inspiring! So many great recipes to motivate and keep you cooking when it's just you eating!
Great present! Bought this for my sister who cooks for one. She absolutely loved it finding it inspiring! So many great recipes to motivate and keep you cooking when it's just you
Follow Eleanor on socials and knew I NEEDED this book immediately! SO glad I paid extra and had it shipped from the UK (to US). Eleanor's voice is loud and clear in every recipe. The pictures are beautiful, the instructions are perfectly clear, and I want to make EVERYTHING. I cannot recommend this book enough!
This recipe book is stunning and fulfils its role brilliantly in catering for individuals who want to eat delicious meals, but don't want to prepare family sized portions or devote their entire evening to cooking. Who'd believe you could make an entire roast for one person and only use one pan in the process! She is a genius and I couldn't recommend this book any more highly.
One of the best things about the book is that all the recipes are actually cooked in one pot - in a lot of other so-called books you still have to make your side dish in a separate pot. With these recipes, even if they include rice or pasta, it's all cooked together. No mountains of washing up!
This is the book I've been waiting for! I (very happily!) live alone, love to cook and read cookery books, but every recipe is for two people or more. This gorgeous book contains recipes perfectly proportioned for one person (and I'm always a very hungry one person!) which ensures more variety, less food waste, and pure, gluttonous joy.
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This book is like having all your favourite foods in one place with the added bonus of an old friend showing you the ropes. Congratulations Eleanor when can I pre-order the next one?