# What You Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded
→ Gnocchi
02 - 1 pound store-bought potato gnocchi
→ Vegetables
03 - 3 cups fresh baby spinach
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 cup heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 2 tablespoons unsalted butter
→ Pantry
08 - 1 tablespoon olive oil
09 - ½ teaspoon salt, or to taste
10 - ¼ teaspoon black pepper
11 - Pinch of freshly grated nutmeg
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface, approximately 2 to 3 minutes. Drain and set aside.
02 - In a large skillet over medium heat, add olive oil and butter. Once melted, add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, pepper, and nutmeg. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens slightly.
04 - Add shredded chicken and spinach to the skillet. Stir until the spinach is wilted and the chicken is heated through, approximately 2 minutes.
05 - Add the cooked gnocchi to the skillet. Gently toss everything to coat the gnocchi in the sauce. Warm through for 1 to 2 minutes.
06 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan if desired.
