Creamy Chicken Gnocchi

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Prepare the Gnocchi

• 150g Gnocchi, Uncooked

Bring a pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, usually about 2-3 minutes or until they float to the surface. Drain and set aside.

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Cook the Chicken

• 1 tsp Olive Oil
• 150g Chicken Breast
• 1/4 tsp Paprika
• 1/4 tsp Garlic Powder

While the gnocchi is cooking, heat the olive oil in a pan over medium heat. Season diced chicken with paprika, garlic powder, salt, and pepper and add it in the pan. Cook until it is no longer pink and fully cooked, about 5-7 minutes. Remove the chicken from the pan and set aside.

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Prepare the Sauce

• 2 tsp Olive Oil
• 1/2 Small Onion
• 1 Garlic Clove
• 2 tsp Flour
• 100mL Milk
• 30mL Chicken Broth
• 1/4 tsp Dried Basil
• 15g Chopped Spinach

In the same pan, add more olive oil and finely diced onion onion, cook until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the onions and garlic, stirring for about a minute to cook out flour taste and create more flavor. Gradually whisk in the milk and then the chicken broth, stirring constantly until there are no lumps. Bring to a simmer for about 5 minutes to allow sauce to thicken. Stir in the dried basil and chopped spinach. Cook until the spinach wilts, about 2 minutes.

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Combine and Serve

• 15g Parmesan Cheese

Add the diced chicken and gnocchi to the skillet with the sauce. Stir well to combine and heat through for about 2 minutes. Serve topped with grated Parmesan cheese.