Ingredients
Method
- Heat the olive oil in a non-stick pan over medium-high heat. Add the diced chicken breast and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic to the pan with the chicken, stirring for about 1 minute until fragrant.
- Pour in the chicken broth and bring it to a simmer. Reduce the heat to medium-low.
- Add the gnocchi and heavy cream, stirring to combine. Cook for about 5-7 minutes, or until the gnocchi are tender and the mixture is creamy.
- Stir in the spinach and Italian seasoning, cooking for an additional 2-3 minutes until the spinach is wilted.
- Remove from heat and stir in the grated Parmesan cheese until melted and well combined.
- Serve immediately, garnished with extra cheese if desired.
Nutrition
Notes
Room Temperature: Since this dish contains perishable items, it’s not safe to store at room temperature for more than 2 hours after cooking.
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to cool the dish completely before sealing to prevent condensation.
Freezer: Freeze the chicken gnocchi in a freezer-safe container for up to 2 months. To thaw, transfer to the fridge for 24 hours or microwave on low-power until warmed through.
Reheating: Reheat in a saucepan over medium heat with a splash of additional cream or broth to restore moisture and creaminess. Stir frequently to heat evenly.
