Creamy Tuscan Chicken Gnocchi

Ingredients:

• 1 lb (450 g) boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1/2 cup sun-dried tomatoes (drained and chopped)

• 1 cup heavy cream

• 1 cup chicken broth

• 1/2 cup grated Parmesan cheese

• 1 teaspoon Italian seasoning

• Salt and black pepper, to taste

• 1 (16 oz) package potato gnocchi

• 2 cups fresh spinach

• 1 tablespoon butter

• Optional garnish: Fresh basil, extra Parmesan, or a drizzle of olive oil

Instructions:

1. Cook the chicken:
   Heat olive oil in a large skillet over medium heat.
   Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through. Remove and set aside.

2. Make the sauce:
   In the same skillet, add a little butter if needed. Sauté garlic for 30 seconds until fragrant, then stir in the sun-dried tomatoes.

3. Add the cream and broth:
   Pour in the heavy cream and chicken broth. Stir in Italian seasoning and bring to a gentle simmer.

4. Melt in the cheese:
   Add Parmesan cheese and stir until the sauce becomes smooth and creamy.

5. Add the gnocchi:
   Stir in uncooked gnocchi directly into the sauce. Simmer for 5–7 minutes until gnocchi are tender and the sauce has thickened.

6. Combine everything:
   Return the cooked chicken to the skillet and stir in the spinach. Cook for another 2 minutes until the spinach wilts and the sauce coats everything beautifully.

7. Serve:
   Garnish with fresh basil and extra Parmesan before serving. Serve hot and creamy!