Chicken and Gnocchi

Chicken and Gnocchi

(Tastes better than it looks)
Serves 6-8
9 x 13 pan



Preheat oven to 375 degrees F.

In a large pot of boiling salted water, cook gnocchi for 5 minutes or until they rise to the top, then drain.

Pound chicken breasts, lightly salt and pepper, then lightly coat in all-purpose flour

Melt 3 tablespoons butter in large, deep skillet over medium heat (I use electric frying pan set at 350 degrees F.)

Working in batches, add chicken to skillet in a single layer and cook until golden brown, about 7 minutes per side; set aside in single layer in 9” x13” pan.

Melt 5 tablespoons butter. Add diced shallot, cook and stir until tender, about 5 minutes. Stir in minced garlic until fragrant, about 1 minute.

Whisk in ½ cup of all-purpose flour, stirring until lightly browned, about 2 minutes.

Gradually whisk in chicken broth and wine, whisking constantly until slightly thickened, about 5 minutes. Stir in half and half until thickened, about 3 minutes.

Stir in gnocchi and spinach, cook and stir until spinach has wilted, about 2 minutes.

Pour gnocchi, spinach, and cream sauce over chicken in pan, then sprinkle with Parmesan.

Place in oven and bake for 20-25 minutes. Enjoy!

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