Garlic Parmesan Chicken Gnocchi

Ingredients

• Potato Gnocchi

  CoraBella

  8 ⅜ ounces or 240g

• Whole Rotisserie Chicken

  Wegmans

  3 serving (3 oz.) or 255g

• Half and Half Milk

  Great Value

  10 oz or 284g

• Shredded Cheese, Parmesan

  Market Pantry

  1 cup or 84g

• Salted Butter

  Land O' Lakes - Freshdirect

  2 tbsp or 28g

• Minced Garlic

  Nature's Place

  1 tablespoon or 5g

• Fresh Spinach

  Green Gate Fresh

  3 cup or 170g

• Broccoli Florets

  Fresh Frozen

  1 cup or 255g

• Bob's Red Mill Gluten Free 1-to-1 Baking Flour

  Bob S Red Mill

  1 serving or 37g

Directions

1. Ingredient notes: 2T flour (I couldn’t find that measurement in this app), I just used a bag of frozen broccoli, I also guessed at the amount of chicken (I used what I had on hand), can sub milk for half & half if desired, coarsely chop the spinach. The chicken and broccoli are cooked then added to the recipe.
2. Cook gnocchi according to directions, drain & set aside
3. Add butter to pot & melt. Add garlic & sauté until fragrant.
4. Whisk in flour to make a roux. Cook & whisk about 30 seconds, to remove the flour taste.
5. Slowly whisk in milk. Cook 3-4 minutes, until sauce begins to thicken. Add spinach and cook until wilted and sauce thickens 3-4 minutes.
6. Remove from heat and add cheese, stirring until melted. Salt & pepper to taste - I also added red pepper for heat.
7. Add cooked gnocchi, chicken and broccoli and stir well. Enjoy!