Creamy Chicken Parmesan Gnocchi

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

1 lb dried potato gnocchi

1 tablespoon unsalted butter

1 tablespoon olive oil

2 garlic cloves, minced

1 store-bought rotisserie chicken, meat shredded and skin discarded

1 cup heavy whipping cream

1 cup low-sodium chicken broth

1 cup freshly grated parmesan cheese

5 ounces fresh spinach

1/2 cup sun-dried tomatoes

salt/pepper, to taste

Instructions

In a large dutch oven or stock pot, heat butter and olive oil over medium-low heat. Add in minced garlic and stir until garlic is fragrant. Careful not to let burn. Then add in cooked shredded chicken and stir.

Next, add chicken broth, heavy cream, and gnocchi. Stir to combine and let gnocchi cook for about 3-5 minutes or according to package directions.

Add in sun-dried tomatoes and spinach. Stir to combine and once all spinach has wilted, add in parmesan cheese and season with salt/pepper, to taste.

Plate creamy chicken parmesan gnocchi and top with more parmesan cheese, if desired.