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 Salt(4g)
• 84 grams Black Pepper(4g)
• 9500 grams Boneless Skinless Chicken Breast(500g)
• 10200 ml Heavy Cream(200g)
• 1160 grams Grated Parmesan Cheese(60g)
• 1215 ml Olive Oil(13g)
• 132 grams Red Pepper Flakes(2g)
• 1410 grams Fresh Parsley(10g)
• 151 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 as shown in the photo.
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.