In a large skillet over medium heat, sauté the
olive oil and sun-dried tomatoes until heated
through. Add the garlic.
Add the uncooked gnocchi, mushrooms, chicken
broth, half and half, and season with salt and
pepper. Cover with a lid and cook for about 5
minutes, until the gnocchi are cooked through.
Remove the lid and mix in the shredded chicken and
spinach. Cook for 3-5 minutes until the spinach is
wilted.
Top with Asiago cheese and serve warm.
Refrigerate leftovers.
Originally Submitted
1/6/2020
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