PARMESAN SPINACH GNOCCHI
This spinach and Parmesan gnocchi recipe is ready in under 30 minutes with just one pan. Perfect for busy weekdays! Vegetarian.
Ingredients
- 1¼ cups milk
- 1 Tablespoon olive oil
- 1 clove garlic , minced
- Salt , pepper and garlic powder (to lightly season chicken)
- 3 cups fresh spinach , chopped
- 2 Tablespoons butter
- 2 Tablespoons all purpose flour
- 2 chicken breasts (boneless, skinless)
- 16 ounces potato gnocchi (found in pasta section)
- Additional salt/pepper and milk , if necessary
- 1 cup finely shredded Parmesan cheese (plus more for garnish, if desired)
Instructions
First, cut the chicken into small pieces. Season lightly with salt, pepper and garlic powder. Heat olive oil in a skillet over medium-high heat. Once the oil is hot, add the chicken and cook for 3-4 minutes, turning occasionally until cooked through. Remove the chicken from the pan and keep warm.
Then, prepare the gnocchi according to the package. directions (add to boiling water, cook and when they float to the surface, they are cooked - 3-4 minutes). Drain the gnocchi. Put aside. Return the empty pot to the stove.
Add butter to skillet; heat over medium heat until melted. Add the minced garlic; cook for 1 minute, stirring well. Add the flour; Whisk well to remove lumps and form a roux (thick paste). Cook and stir for 30 to 60 seconds to "cook" the taste of the flour. Slowly add the milk to the roux; mix well. Cook, 2 to 3 minutes, until the sauce begins to thicken.
Add the chopped spinach; mix well. Cook, 3 to 4 minutes, until the sauce thickens and the spinach is wilted. Add the Parmesan, then add the cooked chicken to the sauce. Mix well. Add a little more milk if the sauce is too thick. Taste the sauce; season with additional S&P, if needed.
Remove the pan from the heat; add the cooked and drained gnocchi. Stir gently until all the ingredients are combined. If necessary, reheat over low heat. Serve immediately after reaching desired heat.
Serve, garnishing each portion with grated Parmesan.
Happy Cooking Time.
