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Chicken gnocchi and garlic asiago sauce recipe

Makes 6 servings


• 6 chicken thighs
• 1 Tbsp. Italian seasoning
• 2 Tbsp. olive oil
• 2 cups baby spinach, roughly chopped
• 17.6 oz. package gnocchi
• Salt and pepper to taste

Cream sauce
• 1 Tbsp. unsalted butter
• 4 garlic cloves, minced
• 1 cup chicken broth
• 1 Tbsp. Italian seasoning
• ½ cup half and half
• ½ cup grated Asiago cheese


Preheat oven to 400 degree F. Spray a 9x13 inch baking dish with non-stick cooking spray. If desire, season chicken with salt and pepper. Sprinkle Italian seasoning on the chicken.

Heat olive oil in a large skillet over medium heat. Sear the chicken on both sides until golden brown, about two to three minutes per side. Remove from pan and set aside. Toss the spinach into the pan and cook for a few minutes or until spinach is wilted. Remove spinach from pan. Wipe pan clean.
In same pan, melt the butter. Add garlic and cook until fragrant, about one to two minutes. Stir in half and half and chicken broth and Italian seasoning. Cook for about one to two minutes, stirring constantly. Stir in Asiago cheese and remove from heat.

Cook gnocchi according to package instructions. Drain and set aside. Arrange chicken thighs in the baking dish. Top with cooked gnocchi, spinach, and Asiago cream sauce. Roast in oven until chicken is completely cooked through, about 25-30 minutes. Serve with a side of vegetables and fruit.

Nutrition analysis per serving: 310 calories, 15 g fat, 21 g protein, 21 g carbohydrate, 0 g fiber, 420 mg sodium

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