About 40 minutes
Gnocchi in Cherry Tomato Sauce with
Chicken, Spinach, & Tarragon
- 500 g Gnocchi
- 330 ml bottle (about 1 ½ c) cherry tomato sauce (if you can’t find cherry tomato sauce, use plain tomato sauce and add a tsp of sugar to it)
- 6 boneless, skinless chicken thighs (or 2 large breasts), cubed
- Loose ¼ c fresh tarragon leaves
- 2 c fresh spinach
- 4 cloves garlic, minced
- ½ tsp salt
- Drizzle of olive oil
- Fresh grated Parmesan or Asiago to garnish
Step by Step Instructions
Put a large pot of salted water on to boil for the gnocchi.
Sauté cubed chicken in a drizzle of olive oil in a heavy skillet over medium heat. When chicken is about half way cooked, add minced garlic and salt and sauté until chicken is cooked through.
When chicken is cooked through, bring up the heat and add the cherry tomato sauce. Bring the sauce to a boil and let it reduce by about ¼. When the sauce has reduced lower the heat and keep warm.
Cook gnocchi as per package instructions, drain well and set aside. Add the spinach and tarragon to the sauce and mix it in until it begins to wilt, then add the gnocchi and mix well to combine.
Serve gnocchi over four shallow bowls, garnish with fresh grated Parmesan or Asiago cheese and a few cracks of fresh black pepper and enjoy the bright flavors of this amazing dish!