I started a new job last week which I’m absolutely loving. Problem is, I forgot how exhausting a new job is — Having your mind ON constantly to absorb everything, meeting a million new people and trying to remember their names, figuring out what in the world you’re doing. Throw in the fact that in general, my new job is far more demanding than my last job, I’m trying to figure out a balance between life and work.
We love gnocchi especially for a quick & easy weeknight dinner! Homemade is definitely better, but there is some good shelf-stable gnocchi out there which is super handy to have on hand since gnocchi boils in about 2 minutes. This recipe is our go to favorite. We eat it without spinach too if I don’t have any. I’ve tried it with peas which is okay but the spinach is definitely better. Garlicky goodness.
Garlic Chicken & Spinach Gnocchi
1 large boneless skinless chicken breasts, diced
1 (17.5-ounce) package shelf-stable gnocchi
2 large cloves garlic, minced (~1 Tbsp)
1 Tbsp olive oil
1 Tbsp butter
1/4 teaspoon kosher salt (or more to taste)
1/4 teaspoon black pepper
1/2 – 3/4 cup chopped spinach
Cook the gnocchi according to directions. Meanwhile, heat ~1 teaspoon of olive oil and add diced chicken in a large skillet over medium heat, until lightly browned. Add minced garlic and cook until softened & fragrant, 2-3 minutes. Add remaining olive oil (~2 teaspoons), butter, drained gnocchi, salt & pepper. Cook until gnocchi are golden brown on the bottoms. Use a spatula to flip the gnocchi. Add the spinach, tossing frequently, until the spinach is wilted, about 3 minutes. Serve hot.