Tuscan Chicken and Gnocchi (Print Version)
# Ingredients:
→ Sauce Base
01 -
2 tablespoons unsalted butter
02 -
1 medium shallot, diced (about ¼ cup)
03 -
¼ cup sun-dried tomatoes, softened in hot water, chopped
04 -
1 teaspoon minced garlic
05 -
1 tablespoon tomato paste
→ Seasonings
06 -
1 teaspoon dried oregano
07 -
1 teaspoon paprika
08 -
1 teaspoon garlic powder
09 -
1 teaspoon kosher salt
10 -
½ teaspoon black pepper
→ Main Ingredients
11 -
1½ cups heavy whipping cream (357g)
12 -
1 cup chicken broth (240g)
13 -
2 cups cherry tomatoes, halved (298g)
14 -
1 cup freshly grated parmesan cheese (100g)
15 -
2 packages (16 ounces each) uncooked potato gnocchi
16 -
3 cups shredded rotisserie chicken (420g)
17 -
1 cup fresh spinach (30g)
18 -
2 cups shredded mozzarella cheese (226g)
19 -
Chopped fresh parsley, for garnish
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Make sure you're using a large oven-safe skillet for this recipe as it will go from stovetop to oven.
02 -
Place your large oven-safe skillet over medium heat and add the butter. Once the butter has melted, add the diced shallot and chopped sun-dried tomatoes. Sauté until the shallots become soft and translucent, about 1-2 minutes. Add the minced garlic and cook for one more minute, stirring frequently to prevent burning.
03 -
Stir in the tomato paste, dried oregano, paprika, garlic powder, kosher salt, and black pepper. Mix everything well to create a fragrant base for your sauce.
04 -
Pour in the heavy whipping cream and chicken broth, stirring to combine with the seasoned base. Add the halved cherry tomatoes and freshly grated parmesan cheese. Stir everything together, then reduce the heat to low and let the mixture simmer gently until the cheese is completely melted and incorporated into the sauce.
05 -
Once your sauce is smooth and slightly thickened, add the uncooked gnocchi, shredded rotisserie chicken, and fresh spinach to the skillet. Gently fold everything together until all ingredients are well-coated in the sauce and the spinach starts to wilt slightly.
06 -
Remove the skillet from heat. Sprinkle the shredded mozzarella cheese evenly over the top of the mixture, creating a complete layer that will become golden and bubbly in the oven.
07 -
Place the skillet in the preheated oven and bake for 15-20 minutes, or until the cheese on top is melted and beginning to turn golden brown, and the sauce is bubbling around the edges.
08 -
Remove the skillet from the oven (remember the handle will be very hot!) and let it rest for about 5 minutes. Garnish with freshly chopped parsley and serve warm directly from the skillet for a beautiful presentation.
# Notes:
01 -
Using rotisserie chicken is a great time-saver, but you can substitute any cooked chicken you have on hand.
02 -
No need to pre-cook the gnocchi - they cook right in the sauce during baking for maximum flavor absorption.
03 -
For extra flavor, try adding a handful of fresh basil leaves just before baking.