Tuscan chicken gnocchi FF

Prep Time10 minutes
Cook Time 20minutes
Total Time 30minutes

Servings 4

Ingredients

Chicken

• 680g skinless boneless chicken thighs
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 0.25 teaspoon salt or more
• 0.25 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Gnocchi

• 460 g potato gnocchi
• 110 g sun-dried tomatoes packed in olive oil but drained, and chopped
• 6 cloves garlic minced
• 120 ml chicken broth
• 235 ml heavy cream
• 1 teaspoon Italian seasoning or Herbs from Provence
• 0.5 teaspoon paprika
• 142 g fresh spinach
• 200g canned artichoke hearts chopped
• 0.25 teaspoon red pepper flakes to taste
• 1 teaspoon fresh thyme leaves no sprigs

Instructions

How to cook chicken

• Season the chicken thighs with Italian seasoning, paprika, salt, and freshly ground black pepper.
• Heat an empty, high-sided, heavy-bottomed skillet (such as a cast-iron or stainless steel pan) over medium heat for 2 minutes.
• Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, undisturbed. This allows the chicken to sear.
• Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, without moving it, until it's cooked through.
• The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove the chicken from the skillet.

How to cook gnocchi

• To the same, now empty skillet, add uncooked potato gnocchi, chopped sun-dried tomatoes, and garlic. Stir to coat for about 30 seconds to 1 minute.
• Add chicken broth, heavy cream, Italian seasoning, and paprika.
• Bring to a boil on medium heat and stir everything well. Cover with a lid, and allow the gnocchi to cook for about 5 minutes on medium heat while the sauce simmers (boils on low setting).
• Add fresh spinach and chopped artichokes, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Season with salt.
• Return cooked chicken back to the skillet and reheat gently. Top with red pepper flakes and fresh thyme (snipped, no sprigs).

Nutrition

Calories: 801kcal