One Pot Chicken Florentine Gnocchi
Creamy one‑pot chicken florentine with tender gnocchi, sun‑dried tomatoes, and melted cheeses ready in minutes.
Equipment
- Le Creuset 3.75-Quart Braiser
- Wooden Spoon or Spatula
- Measuring cups and spoons
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 or skillet over medium-high heat.
- Add the diced chicken, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and cook until the pieces start to brown, about 2–3 minutes.
- Add the chopped shallots, minced garlic, and chopped sun-dried tomatoes; stir and cook until the shallots soften, about 1–2 minutes.
- Pour in the half and half and chicken broth, stir to combine, and bring the mixture to a simmer.
- Add the uncooked gnocchi to the simmering sauce, stir to submerge, and cook until the gnocchi are tender and the sauce has thickened, about 4–5 minutes.
- Fold in the chopped spinach and cook until wilted, then taste and adjust seasoning with additional salt and pepper if needed.
- Stir in the shredded mozzarella and grated parmesan until the cheeses melt and the sauce becomes creamy, then serve warm.
Notes
- Using the oil from sun-dried tomatoes adds extra flavor.
- Half and half is equal parts milk and light cream and is found near dairy.
- Store-bought gnocchi works well and is usually in the pasta aisle.
- Swap or add vegetables or proteins for variation if desired.
- Freshly grated cheese yields a smoother sauce than pre-shredded.