Instructions

Creamy Tuscan Chicken Baked Gnocchi

Ingredients:

• 1 package Chef Hak's Creamy Tuscan-Style Roasted Chicken

• 1 (16 oz) package potato gnocchi

• 1 tbsp olive oil

• 2 cups baby spinach

• ½ cup sun-dried tomatoes, sliced

• 2 cloves garlic, minced

• 1½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional)

• Fresh cracked black pepper

• Fresh basil leaves

• Extra Parmesan

• Lemon wedges

Instructions:

• Bring a large pot of salted water to a boil. Cook the gnocchi according to the package directions until they float. Drain well.

• Warm the Chef Hak's Creamy Tuscan-Style Roasted Chicken according to the package directions. Stir gently to combine the creamy Tuscan sauce with the chicken.

• Preheat the oven to 400°F. In a large oven-safe skillet, heat the olive oil over medium heat. Sauté the garlic for 30 seconds until fragrant. Then add the spinach and cook until just wilted. Stir in the sun-dried tomatoes.

• Add the cooked gnocchi to the skillet. Fold in the warm Creamy Tuscan Chicken. Sprinkle in half of the mozzarella and Parmesan, stirring gently to combine.

• Top with the remaining mozzarella and Parmesan. Bake for 12–15 minutes, until the cheese is melted and bubbling. Broil for 2–3 minutes for a golden-brown finish, if desired.

• Top with: Fresh basil, extra Parmesan and fresh cracked black pepper. Serve with warm garlic bread or a crisp Caesar salad.