One Skillet Sun Dried Tomato Chicken and Gnocchi

One Pan, Quietly Abundant

There are evenings when you want something that feels considered without requiring much of you. This is that dish. A single skillet becomes the quiet center of the meal — sun dried tomatoes lending their concentrated, unhurried depth, gnocchi softening gently into a sauce that is neither heavy nor spare. It's the kind of cooking that asks for patience in small doses and returns something tender and complete. A weeknight dinner that doesn't announce itself, but lingers.

Ingredients

• 1 tablespoon Alessi Extra Virgin Olive Oil
• 1/2 cups Alessi Sun Dried Tomatoes
• 1 tablespoon Alessi Garlic Puree
• 12 ounces Alessi Gluten Free Gnocchi
• 1 cup chicken broth
• 1/2 cups half and half (or heavy cream)
• Alessi Sea Salt and Fresh Ground Peppercorns, to taste
• 2 cups shredded rotisserie chicken (or any other cooked chicken)
• 2 cups baby spinach leaves
• 1/2 cups freshly grated Asiago cheese

Instructions

1. In a large skillet over medium heat, drizzle olive oil and saute sun dried tomatoes and garlic until fragrant, about 3 minutes.
2. Add uncooked gnocchi, breaking apart any that are stuck together, then mix in chicken broth, half and half and season with salt and pepper.
3. Cover and cook on medium heat for about 5 minutes, until gnocchi are cooked through and fluffy.
4. Remove cover and mix in shredded chicken and spinach leaves, cooking an additional 3 to 5 minutes until spinach is wilted.
5. Sprinkle with cheese and cook until melted, serve and enjoy!
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