Cappello’s Creamy Tuscan Gluten Free Gnocchi Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken breasts or thighs
2 tablespoons butter, (or olive oil)
1 brown shallot, chopped (or 1 small onion)
4 cloves garlic, minced
1 package Cappello’s gf gnocchi
1/2 cup jarred sun dried tomato strips in oil, (reserve 2 teaspoons of the jarred oil for cooking)
1.5 cup chicken broth
1/2 cup heavy cream, (thickened cream or half andf half)
1 teaspoon dried Italian herbs
salt & pepper, to taste
1 1/2 cups fresh baby spinach
1/2 cup fresh grated parmesan cheese
2 tablespoons fresh chopped basil, (or parsley)
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Directions: |
Directions:Heat a large skillet over medium-high heat. Melt the butter and sauté chicken until browned on both sides. Remove from skillet and set aside.
Add another tablespoon butter and sauté the shallots until transparent, about 2 minutes. Sauté garlic until fragrant, about 30 seconds.
Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.
Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan. Add the chicken back into the pan.
Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.
Stir in the spinach leaves and cook until wilted, about 1 minute.
Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened. |
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