Creamy Chicken and Tomato Potato Gnocchi Recipe
This Creamy Chicken and Tomato Potato Gnocchi Recipe is a fast and easy dinner made with fresh and sun-dried tomatoes, shredded chicken, gluten-free gnocchi, and fresh spinach, all mixed together in a light cream sauce. Ready in less than 30 minutes, this easy gnocchi recipe is perfect for anyone new to this potato dumpling pasta or those in search of a gluten-free alternative to pasta.
Servings: 4 servings
Heat olive oil in a large skillet over medium heat. Add the shallots to the skillet and cook until starting to soften- approximately 3-4 minutes. Mix the garlic in with the shallots and cook for 1 minute, stirring continuously.
Add the fresh tomatoes and the sun-dried tomatoes to the skillet and stir to combine. Sprinkle with the red chili flakes, salt, and pepper, and cook until tomatoes are hot and starting to soften (approximately 4 minutes).
Add the gnocchi to the tomatoes and mix well to combine. Use a large wooden spoon to gently break apart any gnocchi that may be stuck together.
Add the chicken broth and the half-and-half to the gnocchi. Mix well to combine. Add the shredded chicken. Cover and cook on medium-low until gnocchi is warmed through and sauce is simmering, approximately 5 minutes.
Remove the lid cover and add the spinach. Continue to cook just until the spinach has wilted.
Remove skillet from heat and sprinkle with freshly grated parmesan cheese and salt and pepper, to taste, if needed. Serve and enjoy!
Calories: 418kcal | Carbohydrates: 52g | Protein: 26g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 1561mg | Potassium: 1524mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2535IU | Vitamin C: 31.5mg | Calcium: 262mg | Iron: 6.8mg