Gnocchi with chicken, spinach and Parmesan - a one pot meal

I made this one pot meal a few weeks ago and have been looking through all my magazines  to share the recipe.  Then I remembered my recipe notebook. Duh, how could I forget that old thing.

If I find a recipe I want to try it's handwritten in, then I give the magazine away.

 If you want to make this vegetarian you could substitute tofu or TVP for the chicken. 

Gnocchi with Chicken and Spinach

1 pound gnocchi

3 TB olive oil - divided

1 large chicken breast (I used boneless thighs)

salt and pepper

1/4 tsp each dried basil, thyme and parsley

2 TB butter

1 cup sliced mushrooms (Ha, I always use double mushrooms)

2 tsp minced garlic

1/2 cup chicken broth (vegetable broth for vegetarian option)

1/2 cup heavy cream (I used milk)

pinch of crushed red pepper

1 cup baby spinach, chopped

1/4 cup fresh Parmesan

Boil gnocchi 3 minutes. Drain, rinse and set aside.

Season chicken with salt, pepper and herbs. Heat 2 TB oil and brown chicken in skillet.  Transfer to a plate and set aside.

Add butter and remaining oil to skillet with mushrooms and garlic.  Saute 2 minutes, until tender.

Add gnocchi, chicken, chicken broth, cream and crushed pepper to pan.  Stir until sauce boils.   Stir in spinach until tender and wilted.

Sprinkle with Parmesan cheese and serve with garlic toast and salad.

Note: I slowly added broth/ milk sparingly as I didn’t want it too soupy. Add per your taste instead of tipping in all the liquids at once.

Linking with Marg at The Intrepid Reader for Weekend Cooking