Creamy Chicken and Gnocchi

Instructions

1. Heat the oil in a large, wide skillet over medium high heat. Season the chicken on both sides (you may need more than 1 tablespoon depending on your seasoning blend – I usually just eyeball it until they’re evenly coated). Add chicken to the hot pan; cook for 3-4 minutes per side until golden brown and cooked through (165 degrees F). Remove chicken and set aside.
2. In the same pan, add the oil, shallots, and sun dried tomatoes. Sauté for 5 minutes until the shallots are golden and softened.
3. Add the gnocchi and broth. Simmer for another 5 minutes, until the gnocchi are tender.
4. Add the cream and spinach; stir to combine. Keep it at a low simmer for a few minutes to further thicken the sauce.
5. Add salt, pepper, and fresh thyme leaves to taste. Add chicken back in.
6. Serve pieces of chicken with a scoop of the creamy gnocchi and a spoonful of the extra sauce over the top. Add a sprinkle of Parmesan on top, or into the sauce, for even more flavor. SO yum.