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One Pot Chicken Florentine Gnocchi

Creamy one-pot chicken florentine with tender gnocchi, sun-dried tomatoes, and melted cheeses ready in under 30 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 6 servings

Ingredients

  • 2 tablespoons olive oil (or oil reserved from sun-dried tomatoes)
  • 1 pound chicken breasts skinless, boneless, cut into small pieces
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1/4 cup shallots chopped
  • 2 cloves garlic minced
  • 1/4 cup sun-dried tomatoes drained and chopped, keep the oil
  • 1 cup half and half
  • 2 cups chicken broth low sodium
  • 2 pounds gnocchi uncooked
  • 2 cups fresh spinach chopped
  • 2 cups mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated

Instructions

  • Heat the olive oil or reserved sun-dried tomato oil in a large braiser over medium-high heat until shimmering.
  • Add the chicken pieces, season with the salt and black pepper, and cook, stirring occasionally, until the chicken begins to brown, about 2 to 3 minutes.
  • Add the chopped shallots, minced garlic, and chopped sun-dried tomatoes and cook, stirring, for 1 to 2 minutes until fragrant.
  • Pour in the half and half and chicken broth, stir to combine, and bring the mixture to a gentle simmer.
  • Stir in the uncooked gnocchi, then cook, stirring occasionally, until the gnocchi are tender and the sauce has thickened, about 4 to 5 minutes.
  • Add the chopped spinach and fold it into the sauce until wilted, then taste and adjust seasoning with salt and pepper if needed.
  • Stir in the shredded mozzarella and grated Parmesan until the cheeses melt and the sauce is creamy, then remove from heat and serve.

Equipment

  • Le Creuset 3.75-Quart Braiser
  • Wooden spoon or spatula
  • Measuring Cups and Spoons

Notes

  • I used reserved sun-dried tomato oil for extra flavor but regular olive oil works fine.
  • Half and half is equal parts whole milk and light cream and can be found near dairy.
  • Store-bought gnocchi from the pasta aisle works well.
  • You can swap chicken for shrimp or sausage or add more vegetables for variation.
  • Freshly grated cheese yields a smoother sauce than pre-shredded cheese.