Creamy chicken and gnocchi skillet!
You guys, this dinner is so quick and so good!!
I used Epicures 3 onion, garlic & onion nutritional yeast sprinkle, SPG, and nourish broth in this meal!
1 (16-ounce) package gf cauliflower potato gnocchi
1-2 chicken breasts shredded
SPG to taste
5 tablespoons vegan butter
1-2tbsp 3 onion
3 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
3 tablespoons all-purpose flour
1 1/4 cup prepared nourish broth
1/4 cup dry white wine*
1/2 cup half and half I used @earthsown vegan cooking cream
3 cups spinach
1/2 cup vegan Parmesan, about 2 ounces
In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
Cool and shred your chicken
Melt 2 tablespoons vegan butter in a large skillet over medium heat.
Melt remaining 3 tablespoons butter. Add 3 onion seasoning, and cook, stirring frequently, about 1 minute. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in nourish broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with SPG, to taste.
Stir in gnocchi and spinach until the spinach has wilted, about 1-2 minutes. Add chicken to the skillet; sprinkle with Parmesan.
Place into oven and bake until bubbly, about 10-12 minutes.
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