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To make this tasty dish, you need: - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 1 tablespoon extra virgin olive oil - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs (a mix of oregano, thyme, and basil) - 1 cup cherry tomatoes, halved - 2 cups fresh baby spinach - 1 cup low-sodium chicken broth - 1 cup heavy cream - 1 pound gnocchi (store-bought or homemade) - 1/2 cup grated Parmesan cheese - Salt and freshly ground black pepper to taste - Fresh basil leaves for garnish (optional) This mix of ingredients creates a rich and creamy sauce that hugs each gnocchi perfectly. The chicken adds protein and the spinach gives a nice color, too. I always choose extra virgin olive oil for this recipe. It has a rich flavor that enhances the dish. It also stands up well to the heat when you brown the chicken. If you want a hint of spice, look for a peppery olive oil. It can add extra depth to your meal. Parmesan cheese is my go-to for this dish. It melts beautifully into the sauce and adds a salty kick. You can also try pecorino Romano or even a creamy goat cheese for a twist. Each cheese brings a unique taste that can change the dish’s vibe. So feel free to experiment! Start by heating the olive oil in a large pot over medium heat. Add the chicken pieces. Season them with salt, black pepper, and dried Italian herbs. Cook the chicken for about 5 to 7 minutes. Stir often until the chicken turns golden brown and is fully cooked. Once the chicken is ready, toss in the minced garlic. Sauté it for about 1 minute. You want the garlic to smell nice and turn a light golden color. Next, add the halved cherry tomatoes. Stir them in with the chicken and garlic. Cook for 2 to 3 minutes until the tomatoes soften and release their juices. Now it’s time for the sauce! Pour in the low-sodium chicken broth and heavy cream. Stir it well to mix everything. Bring the pot to a gentle simmer. This is where the flavors start to blend perfectly. After that, add the gnocchi, making sure they are covered by the creamy sauce. Cook for about 5 minutes. The gnocchi should be tender and the sauce creamy. Fold in the fresh baby spinach gently. Cook for another 1 to 2 minutes until the spinach wilts down. Remove the pot from the heat. Stir in the grated Parmesan cheese. Mix until the cheese melts and spreads throughout the dish. Taste it and add extra salt or pepper if you need to. Serve the warm gnocchi mixture right away. For a lovely touch, garnish with fresh basil leaves. This adds color and a great smell. Enjoy this one-pot meal with family or friends. To make your gnocchi just right, follow these steps: - Use fresh gnocchi for the best taste and texture. - Cook gnocchi in salted water for flavor. - Only add gnocchi to the sauce when it is simmering. - Stir gently to avoid breaking the gnocchi. - Taste the gnocchi for doneness; they should be soft but not mushy. You can add more flavor easily. Here are some ideas: - Use fresh herbs like basil or thyme for a burst of freshness. - Add a pinch of red pepper flakes for a spicy kick. - Substitute half-and-half for a lighter sauce. - Swap the chicken for shrimp or mushrooms for different tastes. - Try sun-dried tomatoes instead of fresh ones for a deeper flavor. One pot meals save time and effort. Follow these tips: - Gather all your ingredients before cooking to stay organized. - Use a large pot to avoid spills and allow for easy stirring. - Layer flavors by cooking ingredients in stages, like browning chicken first. - Make sure to scrape the bottom of the pot for extra flavor. - Let the dish sit for a few minutes before serving to enhance the taste. {{image_4}} You can easily make this dish vegetarian. Just skip the chicken. Use mushrooms or zucchini instead. These veggies add great flavor and texture. Cook them just like you would the chicken. Sauté them until they are tender. Then, follow the rest of the recipe as written. Feel free to add more veggies for color and taste. Bell peppers and asparagus work well. Chop them up and add them when you sauté the garlic. You can also toss in frozen peas or broccoli. Just add them near the end, so they stay bright and crisp. Parmesan cheese gives a nice salty kick. But you can switch it up! Try using mozzarella for a creamier finish. Feta cheese adds a tangy twist, too. Just sprinkle it on top before serving. Each cheese brings its own charm, so feel free to experiment. Once you finish your One Pot Tuscan Chicken Gnocchi, let it cool slightly. Transfer any leftovers to an airtight container. It will stay fresh in the fridge for about 3 days. Always check for any signs of spoilage before eating. If you want to store the dish longer, freezing is a great option. Place the cooled gnocchi mixture in a freezer-safe container. It can last for up to 3 months. When you are ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove over low heat. Add a splash of chicken broth or cream to restore the sauce's creaminess. Use glass or BPA-free plastic containers for storage. Glass containers are great for keeping the flavors intact. Make sure they have tight-fitting lids. For freezing, use freezer bags or containers that resist freezer burn. Label each container with the date so you can keep track of freshness. Yes, you can use homemade gnocchi in this recipe. Homemade gnocchi often tastes better than store-bought. Just make sure they are cooked until tender. They should cook in the creamy sauce, just like store-bought gnocchi. You can check if the chicken is cooked through by cutting a piece in half. The inside should be white and no longer pink. Also, a food thermometer can help. The chicken should reach an internal temperature of 165°F (75°C) for safety. If you want a lighter option, you can use half-and-half or whole milk. Coconut cream can work for a dairy-free version. For a vegan alternative, try using cashew cream or a plant-based cream. Just remember, the sauce might be less thick with these substitutes. This blog post covered the ingredients and steps for making One Pot Tuscan Chicken Gnocchi. You learned about key ingredients, cooking methods, and various flavor tips. I shared ways to adapt the recipe for different diets and how to store leftovers effectively. In conclusion, this dish offers a simple yet flavorful meal, perfect for busy nights. Enjoy making your own variations, and don’t hesitate to experiment with different ingredients! Your kitchen can turn into a little slice of Tuscany.

One Pot Tuscan Chicken Gnocchi

Indulge in the creamy goodness of One Pot Tuscan Chicken Gnocchi, a delightful meal that's both easy to prepare and incredibly delicious. With tender chicken, vibrant cherry tomatoes, and comforting gnocchi all cooked in a rich cream sauce, this dish is perfect for busy weeknights. Ready in just 30 minutes, it's a must-try recipe! Click through to explore the full recipe and bring this Tuscan-inspired dish to your table tonight.
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Ingredients
  

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 tablespoon extra virgin olive oil

2 cloves garlic, minced

1 teaspoon dried Italian herbs (a mix of oregano, thyme, and basil)

1 cup cherry tomatoes, halved

2 cups fresh baby spinach

1 cup low-sodium chicken broth

1 cup heavy cream

1 pound gnocchi (store-bought or homemade)

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

Fresh basil leaves for a fragrant garnish (optional)

Instructions
 

Brown the Chicken: In a large pot or deep skillet, heat the extra virgin olive oil over medium heat. Add the cut chicken pieces and season generously with salt, fresh black pepper, and the dried Italian herbs. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is golden brown and cooked through.

    Sauté the Garlic: Once the chicken is cooked, add the minced garlic to the pot. Sauté for approximately 1 minute, or until the garlic is fragrant and lightly golden, being careful not to burn it.

      Cook the Tomatoes: Add the halved cherry tomatoes to the pot, stirring them in with the chicken and garlic. Allow them to cook down for 2-3 minutes until they start to soften and release their juices.

        Create the Sauce: Pour in the low-sodium chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together.

          Add the Gnocchi: Stir in the gnocchi, ensuring they are submerged in the creamy sauce. Cook for about 5 minutes or until the gnocchi are tender and the dish has reached a creamy consistency.

            Incorporate the Spinach: Gently fold in the fresh baby spinach, cooking for an additional 1-2 minutes until the spinach has wilted and blended into the sauce.

              Finish with Cheese: Remove the pot from the heat. Stir in the grated Parmesan cheese, mixing until it is melted and evenly distributed throughout the dish. Taste and adjust the seasoning with additional salt and pepper if necessary.

                Serve: Plate the delicious gnocchi mixture warm, garnishing with fresh basil leaves for a touch of color and added aroma if desired.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4