Chicken and Gnocchi
A heartwarming dish combining tender chicken, pillowy gnocchi, and a creamy broth, perfect for cozy evenings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken works great.
- 1 package (16 oz) gnocchi Fresh or frozen gnocchi recommended.
- 4 cups chicken broth Homemade is ideal, but store-bought is fine.
- 1 cup heavy cream Adds a luscious texture.
- 1 cup spinach, chopped Feel free to load it up!
- 1/2 cup Parmesan cheese, grated Fresh cheese elevates the dish.
- 2 cloves garlic, minced Fresh is best.
- 1 onion diced Yellow onions work great.
- 2 tablespoons olive oil Extra virgin for more flavor.
- to taste Salt and pepper To enhance flavor.
Instructions
Cooking
- In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers (about 2 minutes).
- Add the diced onion and minced garlic, and sauté until translucent—around 4-5 minutes.
- Toss in your shredded chicken, stirring occasionally for about 5 minutes, allowing it to heat through.
- Pour in 4 cups of chicken broth and bring it to a gentle boil (about 5-7 minutes).
- Add the gnocchi to the pot and cook according to package instructions (about 2-3 minutes for fresh gnocchi).
- Slowly stir in 1 cup of heavy cream and toss in the chopped spinach. Cook until the spinach wilts (around 2-3 minutes).
- Gradually mix in 1/2 cup of grated Parmesan cheese. Stir until melted, and season with salt and pepper to taste.
- Ladle into bowls, garnish with more cheese if desired, and serve hot.
Notes
Leftovers can be stored in the fridge for up to 3 days, or in the freezer for up to 3 months. Reheat gently, adding broth if necessary.