Cheesy Gnocchi Florentine Food

ONE POT CHICKEN FLORENTINE GNOCCHI

One Pot Chicken Florentine Gnocchi image

This One Pot Chicken Florentine Gnocchi is super easy and effortless, perfect for a weeknight meal! We're talking lick your plate clean. So creamy and delicious and ready on your dinner table in under 30 minutes!

Provided by Joanna Cismaru

Time 25m

Number Of Ingredients 13

Ingredients

2 tablespoon olive oil (or oil reserved from sun dried tomatoes)
1 pound chicken breasts (skinless and boneless, cut into small pieces)
½ teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
¼ cup shallots (chopped)
2 cloves garlic (minced)
¼ cup sun dried tomatoes (drained and chopped, keep the oil)
1 cup half and half cream
2 cups chicken broth (low sodium)
2 pounds gnocchi
2 cups fresh spinach (chopped)
2 cups mozzarella cheese (shredded)
½ cup parmesan cheese (shredded)

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.

Nutrition Facts : Calories 589 kcal, Carbohydrate 60 g, Protein 35 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 98 mg, Sodium 1484 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

CHEESY SKILLET GNOCCHI

Cheesy Skillet Gnocchi image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

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