Ingredients:

  • 1 garlic herb rotisserie chicken (approx. 2 lbs / 900g)
  • 16 oz potato gnocchi, shelf-stable or refrigerated
  • 4 cloves garlic, thinly sliced
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach, stems removed
  • 1 tbsp extra virgin olive oil
  • 1 tsp red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Break down the rotisserie chicken by removing the skin and shredding the meat into bite-sized chunks. Set aside.
  2. Heat olive oil in a 12-inch large skillet over medium-high heat. Add the gnocchi directly from the package and sauté for 4–5 minutes until they develop a golden-brown, crispy exterior.
  3. Reduce heat to medium. Add the thinly sliced garlic and red pepper flakes to the skillet. Sauté for 1 minute until the garlic is fragrant but not browned.
  4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce begins to thicken and emulsify.
  5. Fold in the shredded chicken and baby spinach. Toss gently for 1–2 minutes until the spinach is wilted and the chicken is fully re-heated. Season with salt and pepper to taste.