When it comes to posting recipes, I’m not a fan of writing a novel before you get to the actual dish. I’m not going to bore you with stories about eating, like, we get it Debra, your husband HATES cilantro but he just loves your cilantro lime rice recipe *insert eye roll here*. So, instead, I’m just going to get right down to the good stuff. Here, my sunshines, is a delicious gnocchi recipe that I am currently obsessed with.
Here’s what you’ll need:
12oz of gluten free gnocchi
½ cup of chopped pancetta
2 cups of shredded rotisserie chicken
2 cups of spinach
½ cup of sundried tomatoes
1 TBSP of minced garlic
¾ cup of shredded asiago cheese
1 TBSP of olive oil
½ cup of half & half
1 cup of chicken broth
salt and pepper to taste
One of the best things about this dish, other than the taste, is the fact that it’s all made in a single pan. So, to start, grab a large skillet and put it over medium/high heat.
Once the skillet is hot, drizzle the olive oil evenly across the pan and dump in that savory pancetta. Let that meat sizzle for about 2 minutes.
Next, add both the garlic and the sundried tomatoes to sauté for 3 minutes with the pancetta.
Pour in the uncooked gluten free gnocchi (don’t forget to make sure none of the gnocchi are stuck together) along with the chicken broth, half & half and salt and pepper. Let that sit, covered, over medium heat for another 5 minutes.
Now we can get rid of the cover and add our shredded chicken and spinach to the skillet until that spinach is wilted which should take around 3 to 5 minutes.
Finally, add that asiago cheese and mix it into the dish until it’s nice and melted.
Since I’m a cheese lover I usually sprinkle some extra asiago on top of my dish.
Last but not least, ENJOY. Eat up, sunshines.
XO,
Sonny