Season the chicken thighs with salt and pepper. Add the butter, along with a little bit of cooking oil into a large frying pan over a medium to high heat. Once it melts, and starts to turn brown, add the chicken into the pan and cook until they are golden brown on both sides.

Once goldened and cooked through, remove the chicken from the pan and set aside.

In the same pan, add in the diced onion and cook until it softens. Once soft, add the garlic and thyme and cook for a further minute.

Now pour in the chicken stock, add the cream cheese, and add the gnocchi straight in.

Lay the chicken on top, then cover with a lid, or foil, and simmer for a few minutes, until the sauce thickens, and the gnocchi is tender.

Stir through the spinach until it wilts, then it’s ready to dish up. Enjoy.