Ingredients
200gm gnocchi
2tbsp butter
3tbsp olive oil
1 250-300gm chicken breast, chopped into bite size chunks
1 large clove garlic, finely chopped
120ml chicken stock
120ml cream
1/2tsp smoked paprika
1/2tsp italian herbs
1/4 cup sundried tomatoes, sliced into 2cm pieces
50gm baby spinach leaves
Salt and pepper to taste
Method
1. Over a high heat, toast the gnocchi in 1 tbalespoon of butter and 1 tablespoon of oil in a skillet for 5 minutes until crispy brown. Set aside.
2. Reduce the heat, add another tablespoon of oil, and fry the chicken until well browned and cooked through, about 10 minutes. Set aside.
3. Add the other tablespoons of butter and oil, add the garlic, and cook for less than a minute. Use the stock to deglaze the pan, stirring to dislodge any bits of chicken stuck to the pan.
4. Add the cream, paprika and herbs, and bring to a simmer until it just starts to thicken, maybe 5 minutes.
5. Stir in the cooked gnocchi and chicken, add the tomato and let it come back to a simmer. Add salt and pepper if needed.
6. Stir in the spinach until it just starts to wilt. By the time you plate up, it will be more wilted.
7. Serve in a bowl, with enough sauce for some bread to soak up.