Serves 1
Directions
- 1Add 2 tablespoons of butter and some oil from the sun-dried tomatoes to a Dutch oven.
- 2Stir in diced onions, celery, and carrots.
- 3Season with salt, pepper, Kinder's Buttery Garlic and Herb seasoning, herbs to Provence, and red pepper flakes.
- 4Let the vegetables cook down for about 5 minutes.
- 5Add in half a cup of sun-dried tomatoes.
- 6Stir in 3 tablespoons of tomato paste and let it cook for a few minutes.
- 7Add in 6 to 7 minced garlic cloves and cook for a minute.
- 8Add a heaping tablespoon of chicken bouillon.
- 9Pour in 4 cups of water and 1 cup of heavy cream.
- 10Once the mixture comes to a boil, add in 1 pound of gnocchi and 3 cups of cooked chicken.
- 11Bring it to a boil and let it cook for 3-4 minutes or until the gnocchi starts to float to the top.
- 12Turn off the heat and stir in 4 ounces of softened cream cheese and half a cup of freshly grated Parmesan.
- 13Once the cheese is melted, add in 2 cups of chopped baby spinach and 2 tablespoons of chopped fresh basil.
- 14Stir well and season to taste if needed.
Ingredients
- 2 tbsp butter
- 1 tbsp sun-dried tomato oil
- 1 large diced onion
- 2 diced celery ribs
- 2 diced carrots
- salt
- pepper
- Kinder's Buttery Garlic and Herb seasoning
- 1 tsp herbs de Provence
- 0.5 tsp red pepper flakes
- 0.5 cup chopped sun-dried tomatoes
- 3 tbsp tomato paste
- 6 to 7 minced garlic cloves
- 1 heaping tbsp 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 tbsp fresh chopped basil
Equipment
Dutch ovenspatulagrater
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