Tuscan Chicken and Gnocchi
A delicious one-pot meal featuring tender chicken simmered in a creamy sauce with pillowy gnocchi and Tuscan herbs.
Equipment
- Large Heavy-Bottomed Pot
Ingredients
Protein
- 1.5 pounds Boneless Skinless Chicken Breast Cut into bite-sized pieces.
Pasta
- 1 pound Store-Bought Gnocchi
Sauce
- 1 cup Heavy Cream For a rich and creamy sauce.
- 2 cups Low-Sodium Chicken Broth Enhances flavor.
- 2 cups Fresh Spinach Wilts beautifully in the sauce.
- 4 cloves Garlic Minced.
- 1 tablespoon Italian Seasoning Blend of herbs for flavor.
- 0.5 cup Fresh Parmesan Cheese Grated, for serving.
- 2 tablespoons Extra Virgin Olive Oil For sautéing.
Seasoning
- Salt To taste.
- Black Pepper Freshly ground, to taste.
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken, season with salt and pepper, and sauté until golden brown, about 5-7 minutes. Remove and set aside.
- Add minced garlic to the pot and sauté for about 30 seconds until fragrant. Add spinach and stir until wilted, about 2 minutes.
- Return chicken to the pot, pour in chicken broth, and scrape the bottom to incorporate flavors.
- Add heavy cream and Italian seasoning, stirring well. Bring to a gentle simmer for about 5 minutes.
- Add gnocchi to the pot, ensuring they are submerged in the sauce. Simmer for an additional 3-5 minutes until gnocchi float to the top.
- Stir in grated Parmesan cheese until melted and well combined. Adjust seasoning with salt and pepper if needed.
- Serve warm, garnished with extra Parmesan cheese and fresh herbs if desired.
Notes
This dish is perfect for meal prep and can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.