Tuscan Chicken Gnocchi

These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.

Chicken: You can use chicken breast or chicken thigh. Or any leftover chicken from a roast or rotisserie chicken. (the photos are of chicken breast)
Gnocchi: I buy dried gnocchi as I find it holds up well to one pan cooking. I always have a packet of the shelf-stable kind in the pantry. You can find it in the pasta aisle in most major grocery stores. 
Sun-dried Tomatoes: If you buy the ones packed in oil, you can use the oil to add flavor to your dish. They have a lovely chewy yet soft texture, and I prefer them to the dried ones.
Onion: I usually use a brown onion, but any onion will work.
Garlic: The recipe suggests 5 cloves, but as I always say, garlic should be measured by your heart, so add more if you wish.
Broth: You can use chicken or vegetable broth for the recipe.
Cream: Use heavy cream/double cream/thickened cream. Half and Half or single cream doesn't thicken as much as you'll have a thin sauce.
Red Pepper Flakes: You can leave these out or add more to suit your tastes.
Spinach: I like to use fresh baby spinach as I like the look of the leaves rather than chopped. But if you only have frozen chopped spinach, that will work too.
Parmesan: Try buying a block and grating it yourself. It will have a better flavor, and pre-grated parmesan will leave your sauce a little grainy.

We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!

• Chop the chicken into small pieces similar in size to the gnocchi. This makes the whole dish easier to eat.
• Once the chicken has cooked, place it on a plate and tent it with foil, this keeps it warm and tender. When you add it back to the gnocchi, add any juices collected on the plate into the gnocchi.
• The parmesan helps to thicken the sauce. Sprinkle it evenly over the dish and stir gently to give you a smooth sauce.
• Use a big high-sided skillet or Dutch oven for this recipe. It gives you more space to stir.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Swap the chicken: Instead of chicken, you could add some cooked shrimp, salmon, or pork.
• Add extra veg: Mushrooms, peas, asparagus, broccoli, fried zucchini, and bell peppers would all be great added to this dish.
• Crispy it up: To add a crispy crust to your gnocchi, cook it in an oven-safe pan; when cooked, sprinkle some shredded cheese (mozzarella or provolone would be great) over the top, add a few breadcrumbs and a drizzle of oil, and put it under the broiler for a few minutes.