Creamy chicken gnocchi with spinach

Edit

Recipe's preparation

Ingredients

US Customary – Grams


4 tbsp butter
1 tbsp olive oil
4 garlic cloves – minced
1/2 tsp Italian seasoning
2 tbsp AP flour
1 cup chicken broth
3/4 cup heavy cream
2 cups cooked shredded chicken -see note 1
1-2 cups grated parmesan -see note 2
16 oz gnocchi – see note 3
1 cups packed fresh spinach
salt and pepper

Instructions


Add the butter, olive oil and minced garlic to a large skillet and cook over low heat for 3-4 minutes until the garlic is soft but not colored.
Add in the Italian seasoning and flour, stirring well.
Slowly pour in the chicken broth and whisk to combine with the flour.
Simmer for 5-7 minutes until the sauce has thickened.
Once simmered add in the shredded chicken, heavy cream and grated parmesan. Allow the mixture to simmer over low heat.
Meanwhile, bring a large pan of water to a boil. Once boiling, add 1 tablespoon of salt and then the gnocchi. Cook until the gnocchi floats to the top then drain or remove the gnocchi with a slotted spoon.
Add the drained gnocchi to the sauce, season with salt and pepper and taste. Add more seasonings as needed.
Finally, stir through the spinach and let it wilt in the hot sauce.
Serve with extra parmesan and black pepper.

Notes


You can use any cooked chicken for this. So leftovers from your Sunday roast, a storebought rotisserie chicken, poached chicken breasts (see my easy method) or you can fry off some chicken breasts before you start the sauce. You can use cooked chicken breast or chicken thigh for this creamy chicken gnocchi.
The amount of cheese will depend on how rich you like your pasta. 2 cups gives you a really cheesy dish. Feel free to use one cup of parmesan and then a cup of a milder cheese, to give you a rich but less intense sauce. (calories are worked out for 2 cups of cheese)
The long-life packets of gnocchi come in 16oz or 17.5oz packets (450g/500g). Either will work for this dish. You can use fresh gnocchi if you are lucky enough to find it.