1 ½poundschickencooked & shredded - I used Rotisserie chicken from the deli.
2poundspotato gnocchifresh if possible - in the refrigerated section.
30 ouncesAlfredo saucehave an extra jar on hand in case you want more sauce.
¼ cupwater
2cupsbaby spinach
¼cupParmesan
Instructions
Add the chicken and the gnocchi to a large, high sided skillet.
Add the Alfredo sauce, rinsing the jars with ¼ cup water, pouring the water from rinsing the first jar into the second empty jar, then pouring it into the skillet. This gets ALL the sauce plus adds a little extra moisture for the gnocchi. Be sure to use ¼ cup TOTAL.
Bring to a gentle simmer.
Cover, and let simmer for 5 -10 minutes, stirring occasionally.
Check the gnocchi to see if it's tender. If not cover and simmer a few more minutes.
Stir in the spinach and remove the skillet from the heat.
Let sit for 5 minutes.
Sprinkle with Parmesan and serve.
Notes
Storage:One-pan creamy chicken and gnocchi tastes best the same day that it's made. However, if you happen to have some leftovers, you can store them for a bit.Spoon any extras into an airtight container and refrigerate for a day or two at the most. After storing, the gnocchi become a little mushier and the sauce tends to change texture, too.Reheat in the microwave or over the stovetop on low to medium heat. With either method, be sure to heat slowly, stirring often. You can add more heavy cream or some chicken broth if it's too thick.This creamy gnocchi freezes well for up to 3 months. Put it in resealable bags or in an airtight container.Tips:
Store spinach in an airtight container, and don't put it near any bananas or apples you may have in the fridge. This will help it stay fresh until you're ready to use it up.
If you're cooking in a large skillet that doesn't have a lid, place a sheet pan or cookie sheet on top. Usually, they're big enough to do the trick!
If you're cooking the chicken yourself, remember that the internal temperature must reach 165 degrees F on a meat thermometer before adding it to the rest of the ingredients. The cook time for this comforting meal isn't long enough to cook the chicken properly.
Read the package instructions for the gnocchi carefully, and try to find the fresh kind that you can boil.
Not all store-bought gnocchi is made the same. I prefer fresh, but you can also use a shelf-stable type. Frozen gnocchi doesn't work as well in this recipe because of how you need to cook it. It gets mushy.
If you prefer a crisp texture over soft, pillowy gnocchi, sear it separately in another pan until golden brown. Use butter for extra flavor!
Don't be afraid to slightly undercooked the gnocchi—think al dente. It'll continue to soften just a bit as it sits to wilt the spinach.