Creamy Gnocchi and Chicken

Is there another word besides amazeballs to describe a flavour party in your mouth! If there is, then this is THAT! Tender gnocchi and chicken in a delicious, creamy herb sauce. This one's going into rotation!

Ingredients:

2 cups baby spinach leaves

500 g (16 oz) shelf stable gnocchi

1 boneless, skinless chicken breast, cubed

2 tbsps olive oil, divided

4 tbsps butter, divided

salt and pepper to taste

1 tsp dry basil

1 tsp smoked paprika

1 tsp dry thyme

pinch of red pepper flakes

2 tbsps minced garlic

1/3 cup finely chopped onion

1/3 cup finely chopped red pepper

1 cup chicken broth

2 tbsps flour

1/2 cup milk

1/2 cup 10% cream

1 tbsp chicken bouillon powder

Fresh basil to garnish

In a large skillet heat 1 tbsp olive oil and 1 tbsp butter to medium high heat. Salt and pepper the chicken cubes and add to the pan. Brown and cook through... that'll take 3-4 minutes. Then remove the chicken to a plate.

Boil the gnocchi 2-3 minutes then drain. Heat 1 tbsp olive oil and 1 tbsp butter in the same skillet the chicken was in. Brown the onion, red pepper and gnocchi about 2-3 minutes, then add the garlic for 1 minute longer and remove everything to a plate.

Again, using the same skillet, add 2 tbsp of butter and flour to the pan. Then whisk in the broth, milk, cream and chicken bouillon powder. Scrape the brown bits off the bottom of the pan and add all the seasonings. Heat to medium and stir until the sauce starts to thicken.

Return the chicken, gnocchi, onion and pepper to the pan along with the spinach.

Heat through for 5 minutes.

Then plate, garnish with basil leaves and devour!

Serves 4

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