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Pesto chicken gnocchi
Ingredients
- 1 tablespoon oil
- 1 shallot, finely diced
- 1 garlic clove, minced
- 1/3 cup pesto sauce
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1 lb gnocchi
- 2 cups cooked shredded chicken
- 2 cups chopped baby spinach
- Salt and freshly ground black pepper
Directions
- In a large skillet, heat the oil over medium-high heat. Add the shallot and garlic. Cook, stirring, until they become fragrant, about 30 seconds. Stir in the pesto sauce, broth, and cream. Bring the mixture to a simmer and add the gnocchi and cooked shredded chicken. Continue to cook, stirring often, until the liquid has mostly been absorbed and thickened, about two to three minutes.
- Stir in the baby spinach and continue to cook until the spinach is wilted, about one minute.
- Serve immediately or store in the refrigerator for up to three days.
