# Ingredient List:
→ Proteins
01 - 2 cups cooked chicken breast, shredded
→ Gnocchi
02 - 1 pound store-bought potato gnocchi
→ Vegetables
03 - 3 cups fresh baby spinach
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 cup heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 2 tablespoons unsalted butter
→ Pantry
08 - 1 tablespoon olive oil
09 - ½ teaspoon salt, or to taste
10 - ¼ teaspoon black pepper
11 - Pinch of freshly grated nutmeg
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface, approximately 2–3 minutes. Drain and set aside.
02 - In a large skillet over medium heat, add olive oil and butter. Once melted, add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, pepper, and nutmeg. Cook for 2–3 minutes, stirring frequently, until the sauce thickens slightly.
04 - Add shredded chicken and spinach to the skillet. Stir until the spinach is wilted and the chicken is heated through, approximately 2 minutes.
05 - Add the cooked gnocchi to the skillet. Gently toss everything to coat the gnocchi in the sauce. Warm through for 1–2 minutes. Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan if desired.
