1 Tablespoon Olive Oil
1/4 Cup Sun-dried Tomatoes
12 oz Gnocchi
2 Tablespoons Layla’s Sun-dried Tomato Garlic Whip™
1 Cup Chicken Broth
1/2 Cup Half and Half
Salt and Pepper, To Taste
2 Cups Shredded Chicken
2 Cups Baby Spinach Leaves
1/2 Cup Freshly Grated Asiago Cheese
- In a large skillet over medium heat, drizzle olive oil and sauté sun-dried tomatoes, about 3 minutes.
- Add uncooked gnocchi, breaking apart any that are stuck together, then mix in chicken broth, half and half, and season with salt and pepper. Cover and cook on medium heat for about 5 minutes, until gnocchi are cooked through and fluffy.
- Remove cover and mix in shredded chicken, spinach leaves, and Layla’s Sun-dried Tomato Garlic Whip™, cooking an additional 3 to 5 minutes until spinach is wilted.
- Sprinkle with cheese and cook until melted, serve and enjoy!