Creamy Gnocchi with Spinach & Chicken

Ingredients

• 1500 grams Potato gnocchi(500g)
• 2150 grams Fresh baby spinach(150g)
• 320 grams Fresh garlic(20g)
• 4150 ml Chicken broth(150g)
• 530 grams Unsalted butter(30g)
• 62 grams Dried oregano(2g)
• 74 grams each Salt and black pepper(8g)
• 8500 grams Boneless skinless chicken breast(500g)
• 9200 ml Heavy cream(200g)
• 1060 grams Grated parmesan cheese(60g)
• 1115 ml Olive oil(13g)
• 122 grams Red pepper flakes(2g)
• 1310 grams Fresh parsley(10g)
• 141 gram Extra black pepper(1g)

Instructions

1. 1Sear Chicken: Heat olive oil in a large skillet over medium-high heat and sear the chicken cubes until golden and fully cooked, then remove and set aside.
2. 2Boil Gnocchi: Cook the gnocchi in a large pot of salted boiling water until they float to the surface (about 2-3 minutes), then drain.
3. 3Sauté Aromatics: In the same skillet used for the chicken, melt the butter and sauté the minced garlic for 1 minute until fragrant.
4. 4Make Sauce: Pour in the chicken broth and heavy cream, bringing it to a light simmer while whisking in the grated parmesan until the sauce thickens.
5. 5Add Greens: Stir in the fresh baby spinach and dried oregano, cooking for 1-2 minutes until the spinach is wilted into the cream sauce.
6. 6Combine: Return the seared chicken and cooked gnocchi to the skillet, tossing gently to ensure every piece is thoroughly coated in the silky sauce.
7. 7Serve: Garnish with red pepper flakes, fresh parsley, and cracked black pepper before serving hot.