as usual i had no plan for dinner…. but i did have a package of chicken tenderloins that could be defrosted fairly quickly…. this recipe was eh… i hate mushy gnocchi.. i should have never boiled them.. should have stuck them straight in the pan with the chicken to crisp up.. the whole thing was pretty bland over all — so for all you bland food lovers this is for you 🙂
garlic chicken and spinach gnocchi
adapted from stephanie cooks
1lb chicken tenderloins, chopped into bite size pieces
1 package whole wheat gnocchi
4 large cloves garlic, diced
1 tbsp olive oil
2 tbsp butter, divided
Kosher salt and pepper
1/2 package baby spinach
1- Cook the gnocchi according to packaging directions. Meanwhile, in a nonstick pan heat about 1 tsp. olive oil. Add the chicken, cook until lightly browned. Add the garlic, stir until fragrant (2-3 minutes).
2- Add remaining oil (about 2 tsp) with 1 tbsp butter and gnocchi. Season with salt and pepper. Allow the gnocchi to toast until golden, use a spatula to flip. Add the spinach. Once everything is hot season with salt and pepper and add the remaining tbsp of butter. Stir until melted. Serve hot.