Ingredients
1 Tbsp olive oil 🫒
1/2 cup sun dried tomatoes 🍅
1 Tbsp garlic 🧄
12 oz gnocchi (gluten-free, if preferred) 🥔
1 cup chicken broth 🍗
1/2 cup half and half, or heavy cream 🥛
Salt and pepper, to taste 🧂
2 cups shredded rotisserie chicken, or any other cooked chicken 🍗
2 cups baby spinach leaves 🥬
1/2 cup freshly grated Asiago cheese 🧀
Instructions
1️⃣ In a large skillet over medium heat, drizzle olive oil and sauté sun dried tomatoes and garlic until fragrant, about 3 minutes. 🍳🧄
2️⃣ Add uncooked gnocchi, breaking apart any that are stuck together. Then mix in chicken broth, half and half, and season with salt and pepper. Cover and cook on medium heat for about 5 minutes, until gnocchi are cooked through and fluffy. 🥔🍗🧂
3️⃣ Remove cover and mix in shredded chicken and spinach leaves. Cook for an additional 3 to 5 minutes until spinach is wilted. 🍗🥬
4️⃣ Sprinkle with Asiago cheese and cook until melted. Serve and enjoy! 🧀🍽️
- Prep Time: 15 minutes
- Cook Time: 15 minutes