Serves 1
Directions
- 1Melt 2 tablespoons of butter and 1 tablespoon of sun-dried tomato oil in a large pot.
- 2Add a diced onion, 2 diced celery ribs, and 2 diced carrots.
- 3Season with salt and pepper.
- 4Add Kinder's buttery garlic and herb seasoning.
- 5Add 1 teaspoon of Herbs de Provence and 1/2 teaspoon of red pepper flakes.
- 6Cook for about 5 minutes.
- 7Stir in 1/2 cup of chopped sun-dried tomatoes.
- 8Stir in 3 tablespoons of tomato paste and let it cook for a few minutes.
- 9Add 6 to 7 minced garlic cloves.
- 10After that's cooked for a minute, add 1 heaping tablespoon of chicken bouillon.
- 11Add 4 cups of water and 1 cup of heavy cream.
- 12Once it has come to a boil, add 1 pound of gnocchi and approximately 3 cups of cooked chicken.
- 13Bring it to a boil and let it cook for 3-4 minutes or until the gnocchi starts to float to the top.
- 14Turn off the heat and stir in 4 ounces of softened cream cheese and 1/2 cup of freshly grated Parmesan.
- 15Once the cheese is melted, add in 2 cups of chopped baby spinach and 2 tablespoons of chopped fresh basil.
- 16Stir well and season to taste if needed.
- 17Serve hot and enjoy!
Ingredients
- 2 tablespoons butter
- 1 tablespoon sun-dried tomato oil
- 1 diced onion
- 2 diced celery ribs
- 2 diced carrots
- salt
- pepper
- Kinder's buttery garlic & herb seasoning
- 1 teaspoon Herbs de Provence
- 0.5 teaspoon red pepper flakes
- 0.5 cup chopped sun-dried tomatoes
- 3 tablespoons tomato paste
- 6 or 7 minced garlic cloves
- 1 heaping tablespoon chicken bouillon
- 4 cups water
- 1 cup heavy cream
- 1 lb gnocchi
- 3 cups cooked chicken
- 4 oz softened cream cheese
- 0.5 cup freshly grated Parmesan
- 2 cups fresh chopped baby spinach
- 2 tablespoons chopped fresh basil
Equipment
Dutch ovenladlespatulagrater
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