Creamy Chicken and Gnocchi
25 min4 servings
Pan-seared chicken thighs with gnocchi, wilted spinach, and a creamy Parmesan sauce.
| prepDice chicken thighs into 2-inch pieces | ||||||
| 570 g chicken thighs | Season chicken, mix | Sear chicken in oil 3 min per side, remove | Return chicken, fold gently to combine | |||
| 1 Tbsp Italian seasoning | ||||||
| 1/2 tsp smoked paprika | ||||||
| 1/2 tsp salt | ||||||
| 1/4 tsp pepper | ||||||
| 30 ml cooking oil | ||||||
| 1 medium yellow onion, diced | Sauté onion & garlic 2 min | Add gnocchi & butter, brown 2 min | Add spinach & broth, cover, cook 1–2 min | Stir in cream & butter until steaming | Remove from heat, stir in Parmesan | |
| 2 garlic cloves, minced | ||||||
| 450 g potato gnocchi (dry) | ||||||
| 1 Tbsp salted butter (for browning gnocchi) | ||||||
| 60 g fresh spinach | ||||||
| 240 ml vegetable broth | ||||||
| 120 ml heavy cream | ||||||
| 1 Tbsp salted butter (for finishing sauce) | ||||||
| 25 g Parmesan | ||||||
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