Spinach Artichoke Chicken Gnocchi

Spinach Artichoke Chicken Gnocchi

2 tablespoons extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 12oz package of gnocchi (I use Trader Joe’s Cauliflower Gnocchi)
4 cups fresh baby spinach
1 14oz jar of chopped artichoke hearts, drained
2 cups shredded chicken
2 cups chicken broth
2 tablespoons cornstarch
½ cup sour cream
1 teaspoon salt
½ teaspoon pepper
1 cup shredded Italian blend or parmesan cheese

Optional toppings: sliced fresh basil, red pepper flakes, balsamic glaze

In a large skillet over medium heat, add 1 tablespoon of olive oil. After one minute or so, add the onion and saute for 3-4 minutes, or until they have softened. Add the garlic, and push both the onion and the garlic to the side of the pan, and add the second tablespoon of olive oil, then add the gnocchi.

Saute the gnocchi for 4-5 minutes, or until it browns a bit.

Preheat oven to broil.

Next, add the spinach and artichoke hearts, and cook until the spinach wilts (about 2 minutes).  

Add the chicken and mix again.

In a medium bowl, mix the chicken broth and cornstarch.  Add the sour cream, salt, and pepper, and add the creamy mixture to the skillet.  Stir very well to make sure the cornstarch is fully incorporated into the sauce.

Once the contents of the pan are fully mixed, remove from the heat, top with the shredded cheese, and broil for 1-2 minutes (watch it carefully) or until the cheese browns a bit and is bubbly.

Serve with desired toppings.

Makes 4 servings.