Ingredients
1lbchicken breast,cooked grilled, sliced thin
1pkgDeLallo Potato Cheese Italian Gnocchi Kit
2tspolive oil
¼cupshallots,minced
3clovesgarlic,minced
24ozroasted red peppers in water,(2 jars), drained
½cupbroth,(veggie or chicken)
½tspkosher salt
fresh black pepper,to taste
¼cuphalf and half cream
¼cuppecorino romano,plus more for serving
2cupsbaby spinach
¼cupfresh basil,chopped
Preparation
Prepare gnocchi according to package directions.
Heat oil in a large skillet over medium-high heat. Add the shallots and garlic and saute for 2 to 3 minutes or until soft. Transfer to a food processor or blender along with the roasted peppers and broth until smooth.
Pour the pepper puree back into the skillet over medium heat. Bring to a boil, add the half and half, Pecorino, salt, and pepper, and stir until heated, add the spinach and cook for 4 to 5 minutes until wilted.
Meanwhile in a large pot of salted water cook gnocchi according to package directions. Drain and add it to the skillet with the sauce and chicken.
Add fresh basil and serve in bowls with extra cheese, if desired.
