Ingredients

The following ingredients have 6 Servings
  • 2 tablespoon olive oil (or oil reserved from sun dried tomatoes)
  • 1 pound chicken breasts (skinless and boneless, cut into small pieces)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • ¼ cup shallots (chopped)
  • 2 cloves garlic (minced)
  • ¼ cup sun dried tomatoes (drained and chopped, keep the oil)
  • 1 cup half and half cream
  • 2 cups chicken broth (low sodium)
  • 2 pounds gnocchi
  • 2 cups fresh spinach (chopped)
  • 2 cups mozzarella cheese (shredded)
  • ½ cup parmesan cheese (shredded)

Instruction

  • Heat the olive oil over medium-high heat in a large skillet. (see notes).
  • Add the chicken, season with salt and pepper and cook until it starts to brown, should take 2 to 3 minutes. 
  • Add the shallots, garlic and sun dried tomatoes. Stir and cook for 1 to 2 minuets.
  • Add the half and half cream, chicken broth and stir. Bring to a simmer then stir in the uncooked gnocchi. Cook until gnocchi are tender, and sauce has thickened, should take about 4 to 5 minutes, they should also absorb and thicken the sauce. 
  • Add spinach and fold into the mixture until wilted. Taste for seasoning and adjust with salt and pepper if needed.
  • Stir in the cheeses, cheese should melt almost immediately.