One-Pot Gnocchi with Chicken and Spinach
Prep 15M | Cook 25M | Enjoy 40M
This one-pot wonder is not only full of flavour, it’s also filled with folate. Found in dark leafy greens, folate has many important roles in the body, including preventing anemia by helping with the synthesis of red blood cells, converting carbohydrates to energy and producing RNA and DNA. Try adding this recipe to your repertoire to keep your family full of folate! This recipe is part of our March meal plan.
1 tbsp olive oil
1 lb boneless skinless chicken breast, diced
½ tsp fresh ground pepper
¼ cup dry white cooking wine
½ cup finely chopped onion
3 cloves minced garlic
2 cups thinly sliced mushrooms
¼ cup thinly sliced sundried tomatoes packed in oil, drained and patted dry
1 cup half and half cream
2 cups no-salt-added chicken broth
2 500 g packages of gnocchi
2 cups roughly chopped spinach
¼ cup grated Parmesan cheese
- Heat oil in a large frypan over medium-high heat. Add chicken, salt and pepper. Cook, stirring frequently, until browned, about 3-4 minutes.
- Add wine and cook, stirring to loosen any browned bits on the bottom of the pan. Cook until wine is almost fully evaporated, about 2 minutes.
- Add onion, garlic, mushrooms and sundried tomatoes. Reduce heat to medium and cook, stirring, until mushrooms have softened and moisture is almost evaporated, about 5 minutes.
- Add cream and broth and bring to a boil. Reduce heat to medium-low and add gnocchi.
- Cook until gnocchi is tender and sauce is slightly thickened, about 5-6 minutes.
- Stir in spinach and cook just until wilted, about 2–3 minutes.
- Remove from heat and sprinkle with Parmesan cheese.
- Serve and enjoy!
Serves 6 (1½ cups per serving)
Nutritional analysis per serving
14 g fat
34 g protein
62 g carbohydrate (55 g available carbohydrate)
7 g fibre
895 mg sodium