Parmesan Spinach Gnocchi with Chicken

If you’re anything like me, you could spend hours perusing Pinterest (if there were a 10-step program to deal with this addiction, I would be in it). It’s a great place to find recipes, workout tips you’ll probably never use, and suggestions for your dream wedding.

Bad news: Most delicious-looking Pinterest recipes aren’t gluten-free.

Good news: They are oftentimes super easy to modify! It just takes a little creativity.

Gnocchi was a foreign concept to me until relatively recently. I LOVE Italian food, but a girl can only eat so much gluten-free rotini. That’s where gnocchi comes in.

Survival tip: gnocchi should always be gluten-free in theory, but it isn’t. Here in the U.S., pre-made gnocchi usually includes wheat flour. Be sure to check ingredient lists and look for “gluten-free” on the label.

This recipe is great for a date night at home or an indulgent weeknight meal. Spinach is an excellent source of Vitamins K and A, and the added chicken is an easy way to incorporate lean protein. You can find the original recipe here.

P.S. – Bear with me and I promise my food photography skills will improve with a little practice! 🙂


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Total Time: 30 minutes

Ingredients:

  • 1 lb chicken breast
  • 1 tsp olive oil
  • 16-oz CoraBella gluten-free gnocchi
  • 2 tbsp unsalted butter or margarine
  • 1 clove minced garlic
  • 2 tbsp Glutino gluten-free all purpose flour
  • 1 1/4 cups skim milk
  • 3 cups chopped fresh spinach
  • 1 cup shredded parmesan cheese

Putting It All Together:

  1. Chop chicken breast into bite-sized pieces and cook on stove using olive oil. Season to taste – I used garlic powder and a little bit of lemon pepper.
  2. Cook gnocchi according to package directions. Once drained, leave gnocchi in strainer and return pan to stove.
  3. In sauce pan, melt butter on medium heat. Add garlic. Sauté until your kitchen smells like garlic (only takes about a minute).
  4. Add flour and whisk, forming a roux. Cook for an additional 30 seconds.
  5. Slowly add milk to the roux, stirring continually to remove any clumps. Cook 2-3 minutes until sauce has begun to thicken.
  6. Add spinach and cook an additional 3-5 minutes. Spinach will wilt and become soft when cooked.
  7. Remove sauce from heat and add parmesan cheese. Stir until smooth.
  8. Add pasta and chicken and mix until thoroughly coated.
  9. Serve immediately. Add salt and pepper to taste.

Serves: 4

Side Note: Chicken is my go-to protein, but there are lots of ways to add protein to this meal. You might also try shrimp, turkey, or even salmon. 

Love it? Let me know! Have suggestions? I’d love to hear those too. You can leave your reviews of this recipe in the comments. Bon appetit!

 

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