Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (16 ounce) package potato gnocchi
- 1 cup heavy cream
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh spinach
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and cook until browned and cooked through. Remove the chicken from the pot and set aside.
- Step 2: Add the diced onion and shredded carrots to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Pour in the chicken broth and bring to a simmer. Add the potato gnocchi and cook according to package directions, usually about 2-3 minutes, or until they float to the surface.
- Step 4: Stir in the cooked chicken and heavy cream. Season with salt and pepper to taste.
- Step 5: Add the chopped spinach and cook until wilted, about 1 minute. Serve immediately.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, stirring occasionally, to prevent the cream from separating.
- Garnish with a sprinkle of fresh Parmesan cheese and a side of crusty bread for dipping.
- Don't overcook the gnocchi, as they can become mushy; wait to add them until just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American