Chicken Potato Gnocchi

Hi everybody! The Fresh Pioneer is here and I have a delicious recipe passed to me by my sweet friend of the German apple cake fame. (Or the ludefisk fame, if we want to be more recent.) 

I'll be spending the weekend all twitterpated in anticipation of seeing Stephen Amell at a private party on Saturday. (If you don't know who he is, here's a link to the promo for Arrow, season 3, they've already wrapped but still has a few episodes to air.) The party should have some yummy food, great wine, and a special screening. I'm really new to Tv watching in general and script writing in particular so it's going to be interesting to meet people in person that I've only known on twitter or tumblr. It's my first screening type shindig so I'm curious to see what goes down. 

So, to celebrate (and because she knows I'll be trying on my entire closet instead of cooking ) Stacey made potato chicken gnocchi dish and sent me all the pics. BEST FRIEND EVER. Warm, filling, and nourishing.

So, I'm turning the cafe over to Stacey!

 This was my first time cooking potato chicken gnocchi. This week felt like a good time to try out a new recipe. Let's get started:

2 pounds chicken breasts after cooking, cut into about 2 inch cubes

2-3 cans of chicken broth

1/3 cup butter, divided

baby carrots diced or 3 carrots shredded

3 celery stalks finely chopped

1 Tablespoon Olive oil

1-2 teaspoons parsley

1-2 teaspoons thyme

1 Tablespoon ground pepper

1-2 Teaspoon salt

1-2 small sweet onions finely chopped ( I used 1 big one it was plenty)

1-2 garlic cloves ( or about 2 teaspoons garlic salt, and adjust the salt above)

1/3 cup flour

1/2 chopped spinach leaves

1 package-16 ounces- of potato gnocchi

 Start by browning chicken in 3 tablespoons (unsalted is ok) butter. Remove and keep warm.

In another pot, saute the onion, carrot, celery whisk in flour and garlic (I didn't have garlic on hand so I used garlic salt) and remaining butter.

 Gradually stir in the heavy whipping cream, chicken broth, thyme, parsley, olive oil, and pepper.

Bring to just a boil. Stir Constantly

Reduce heat; cook and stir for 2 minutes or until thickened. If too thick add another can of chicken broth.

   

Add the entire package of gnocchi and finally the spinach; cook for about 3 minutes or until spinach is wilted. Add the chicken. Cover and simmer for 10 minutes or until heated through do not boil!

  Serve with your favorite toast and espresso. I also have to say I made about 3 quarts and it was all gone the second day. Hope you enjoy!

 Thanks for sharing, Stacey! Happy weekend, everybody!