Serves: 6-8 | Prep: 5 min | Cook: 8-10 min | Ready: 15 min
1 1/2 T. Sun-dried Tomato Oil
2 tsp. minced garlic or to taste
3/4 c. Sun-dried Tomatoes, strained
16 oz. Degallo Gnocchi
1 c. chicken stock
1/2 c. heavy cream or half & half
1 Rotisserie chicken, bite sized pieces
2 handfuls fresh spinach
1 c. shredded Parmesan cheese, freshly
shredded if available
salt & pepper to taste
In a large skillet over medium heat, drizzle oil and saute garlic for 1 minute then add in sun dried tomatoes. Continue sauteing for 2 minutes.
Add uncooked gnocchi and stir to thoroughly coat with oil. Blend in chicken stock and cream. Top with chicken and spinach leaves. Season with salt and pepper. Cover and cook for 5 minutes until spinach is wilted. Remove from heat.
Uncover, top with Parmesan cheese. Replace cover and let rest for 1 minute. Serve directly from pan.