Chicken and Florentine Gnocchi
with Burst Baby Tomatoes
"Florentine" is the name for creamy cheesy sauce flecked with tender spinach! This decadent sauce cloaks quick-to-cook gnocchi with golden, juicy chicken and tender tomatoes.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
350 g
Gnocchis
(Contient Blé, Oeuf Peut contenir Poisson, Gluten, Lait, Moutarde, Soya, Sulfites, Crustacés)
113 g
Jeunes épinards
227 g
Petites tomates
113 g
Oignon, haché
113 ml
Crème
(Contient Lait)
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
2 pièce(s)
Fromage à la crème
(Contient Lait)
2 cs
Tartinade à l'ail
(Peut contenir Lait, Soya, Sulfites)
2 cs
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Pat chicken dry with paper towels. Season with half the garlic salt and pepper.
- Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear 1-2 min per side until golden.
- Transfer chicken to a foil-lined baking sheet.
- Bake in the middle of the oven until chicken is cooked through, 12-14 min.**
- Return the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then gnocchi. Cook 5-6 min, turning occasionally, until golden.
- Remove gnocchi to bowl.
- Add half the garlic spread to pan. Swirl pan until melted. Add tomatoes and onions. Cook, stirring often until softened, 2-4 min.
- Sprinkle Cream Sauce Spice Blend over top. Cook for 30 sec, stirring contantly.
- Add cream, cream cheese, remaining garlic spread, remaining garlic salt and 1 cup (2 cups) water. Stir to mix. Bring to a boil over high heat. Cook for 2-3 min, stirring often until cheese is melted and sauce is slightly thickened.
- Add spinach and gnocchi. Season with salt and pepper, if you like. Stir to mix.
- Sprinkle parmesan overtop.
- Transfer pan to oven. Bake until sauce is bubbling and top is lightly golden, 3-4 min.
- Slice chicken.
- Divide gnocchi between bowls.
- Top with chicken.