by Once again, there are tons of very similar recipes online and this one, while it comes from Budgetbytes, has been modified in various ways. As always, it’s doubled to feed a family.
Ingredients:
2 lbs boneless/skinless chicken thighs, chopped into 2 inch pieces (pieces don’t need to be particularly small).
1 Tbsp Italian seasoning (original recipe is 2 Tbps which I think would have been too much).
1 tsp smoked paprika
1 tsp salt
1/2 tsp pepper
cooking oil as needed
2 medium yellow onions, diced
4 garlic cloves, or 2 tsp jarred minced garlic
4 Tbsp salted butter
2 x 1 lb packages of dry gnocchi
4 cups fresh spinach (about half a package)
2 cups chicken broth (or 2 cups water + 2 tsp chicken bouillon/soup base) or 1 1/2 cups plus 1/2 cup white wine
between 1/2 – 1 cup cream
1/2 cup grated Parmesan
Method:
- Combine in a bowl the chicken plus the seasonings (Italian seasoning, smoked paprika, salt and pepper).
- In an extra-large nonstick skillet, heat cooking oil, then add the chicken and cook until browned, stir or flip (with a spatula) after 3 minutes to brown the other side. You’ll probably need to do this in 2 batches. Remove the chicken.
- Adding more oil as needed, saute the onions until softened, then push them aside and saute the garlic until fragrant, then mix with the onions.
- Add 2 Tbsp of butter, melt, then add the gnocchi and brown for 4 -5 minutes (dependent on how large the skillet/how crowded they are).
- Add spinach and broth and cook for 2 minutes (or longer).
- Add the cream and the remaining butter. Start with less, add parmesan and stir, add chicken back in, and assess how much cream is needed. ** Note: I honestly don’t remember whether I added the 2 further Tbsp butter or whether I used more in the sauteing instead. This is a matter of preference more than a “right answer.”
