Cheesy Gnocchi Florentine Food

ONE POT CHICKEN FLORENTINE GNOCCHI

Steps:

• Heat the olive oil over medium-high heat in a large skillet. (see notes).
• Add the chicken, season with salt and pepper and cook until it starts to brown, should take 2 to 3 minutes.
• Add the shallots, garlic and sun dried tomatoes. Stir and cook for 1 to 2 minuets.
• Add the half and half cream, chicken broth and stir. Bring to a simmer then stir in the uncooked gnocchi. Cook until gnocchi are tender, and sauce has thickened, should take about 4 to 5 minutes, they should also absorb and thicken the sauce.
• Add spinach and fold into the mixture until wilted. Taste for seasoning and adjust with salt and pepper if needed.
• Stir in the cheeses, cheese should melt almost immediately.

CHEESY SKILLET GNOCCHI

Steps:

• Boil one 17.5-ounce package potato gnocchi as the label directs. Reserve 1/4 cup water; drain. Simmer 1 cup heavy cream, 1 minced garlic clove, 1/4 teaspoon kosher salt, a few grinds of pepper and a pinch of nutmeg in an ovenproof skillet, 5 to 8 minutes. Stir in the gnocchi and thin with the cooking water. Top with 1/2 cup shredded gruyère. Broil until golden, 3 to 4 minutes. Top with chopped chives.