This chicken and gnocchi dish is one I never had to fight my kids to eat. First, just trim your chicken, cut it into bite-sized pieces, and toss it into a bowl.
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Seasoning the Chicken
We’re going to add half a teaspoon of salt, a quarter teaspoon of pepper, and a teaspoon of each of garlic powder, onion powder, and Italian seasoning. Give that a good mix to make sure it’s all evenly coated, and then throw in a tablespoon of olive oil right into your pan over medium-high heat.
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No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
Cooking the Gnocchi
Throw in your chicken, and while that’s starting, we’re going to go ahead and throw on our gnocchi. I just bought the Buitoni ricotta and spinach gnocchi, but you can use any gnocchi and then just follow the directions on the bag. Then your chicken should be getting close to 165 degrees, and we will go ahead and take that off the heat.
Making the Sauce
We’re going to continue to make our gnocchi and then add in some minced garlic, half a cup of chicken broth, a full cup of heavy cream, and then let that come to a simmer. Then I shredded in some fresh parmesan. You can certainly use bagged parmesan.
We’re going to cover that and let that spinach wilt up. I decided to throw in some sun-dried tomatoes at the last minute, give it a good stir, add your chicken back in, and give it one last good stir to make sure everything’s nice and coated. And then there you have it.
