Gnocchi with Rotisserie Chicken and Sun-Dried Tomatoes
Gnocchi with Rotisserie Chicken and Sun-Dried Tomatoes
Ingredients
For the Gnocchi Dish
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 pound gnocchi, shelf-stable or fresh
- 3 cups cooked rotisserie chicken, shredded
- 5 ounces baby spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- 1/4 cup fresh basil, chopped
Instructions
- 1
Prepare the ingredients: Shred the cooked rotisserie chicken into bite-sized pieces. Drain and chop the sun-dried tomatoes. Mince the garlic.
⏱️ 10 min
- 2
Cook the gnocchi according to package directions. Typically, this involves boiling salted water, adding the gnocchi, and cooking until they float to the surface (about 2-4 minutes). Drain well and set aside.
⏱️ 5 min
- 3
While the gnocchi cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and chopped sun-dried tomatoes and sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 4
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. If using, add the red pepper flakes now.
⏱️ 3 min
- 5
Add the baby spinach to the skillet and cook, stirring, until it wilts down, about 1-2 minutes.
⏱️ 2 min
- 6
Stir in the shredded rotisserie chicken and the drained gnocchi. Toss gently to coat everything in the sauce and heat through.
⏱️ 2 min
- 7
Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and combined. Season with salt and black pepper to taste.
⏱️ 2 min
- 8
Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gnocchi with Rotisserie Chicken and Sun-Dried Tomatoes
Ingredients
For the Gnocchi Dish
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 pound gnocchi, shelf-stable or fresh
- 3 cups cooked rotisserie chicken, shredded
- 5 ounces baby spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- 1/4 cup fresh basil, chopped
Instructions
- 1
Prepare the ingredients: Shred the cooked rotisserie chicken into bite-sized pieces. Drain and chop the sun-dried tomatoes. Mince the garlic.
⏱️ 10 min - 2
Cook the gnocchi according to package directions. Typically, this involves boiling salted water, adding the gnocchi, and cooking until they float to the surface (about 2-4 minutes). Drain well and set aside.
⏱️ 5 min - 3
While the gnocchi cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and chopped sun-dried tomatoes and sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 4
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. If using, add the red pepper flakes now.
⏱️ 3 min - 5
Add the baby spinach to the skillet and cook, stirring, until it wilts down, about 1-2 minutes.
⏱️ 2 min - 6
Stir in the shredded rotisserie chicken and the drained gnocchi. Toss gently to coat everything in the sauce and heat through.
⏱️ 2 min - 7
Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and combined. Season with salt and black pepper to taste.
⏱️ 2 min - 8
Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, if desired.
⏱️ 1 min