Ingredients
Equipment
Method
- Heat the olive oil over medium-high heat in a large skillet.
- Add the chicken, season with salt and black pepper and cook until it starts to brown, which should take 2 to 3 minutes.
- Add the shallots, garlic, and sun dried tomatoes. Stir and cook for 1 to 2 minutes.
- Add the half and half cream and chicken broth and stir. Bring to a simmer then stir in the uncooked gnocchi. Cook until gnocchi are tender and the sauce has thickened, which should take about 4 to 5 minutes. They should also absorb and thicken the sauce.
- Add the fresh spinach and fold into the mixture until wilted. Taste for seasoning and adjust with salt and black pepper if needed.
- Stir in the mozzarella cheese and parmesan cheese, the cheese should melt almost immediately.
Notes
- Extra flavor: I reserved the oil from the sun dried tomatoes and used that instead of the olive oil for some extra flavor, but olive oil can be used as well.
- Where to find: Half and half can be found near the milk and cream in the dairy section of your local grocery store. It's a blend of equal parts whole milk and light cream, averaging 10 to 12% fat.
- Store-bought: Store-bought gnocchi works well for this recipe. Look for it in the pasta aisle of your local grocery store.
- Variations: Feel free to add more veggies or swap the chicken for another protein like shrimp or sausage for variation.
- Freshly grated: Using freshly grated cheese will ensure a smoother texture, as pre-shredded cheese often contains additives to prevent clumping which can affect the creaminess of your sauce.