Garlic Chicken Gnocchi Skillet Recipe for 4

Instructions:

1. Toss the 1 lb chicken breast cubes with 1 tsp smoked paprika, 0.5 tsp sea salt, and 0.5 tsp black pepper in a small bowl until every piece is coated.
2. Heat 1 tbsp extra virgin olive oil in a large skillet over medium high heat until the oil shimmers and barely smokes. Add the chicken in a single layer and cook for 5 minutes, turning once, until golden and opaque throughout. Remove chicken from the pan and set aside.
3. Add the remaining 1 tbsp olive oil to the same pan. Pour in the 1 lb gnocchi and spread them out. Cook for 4 minutes without stirring, then toss and cook for another 2 minutes until the edges are crispy and deep brown. Remove and set aside with the chicken.
4. Lower the heat to medium. Melt 2 tbsp unsalted butter in the skillet. Add the 5 cloves of minced garlic and 1 pinch red pepper flakes. Cook for 1 minute until the garlic is fragrant and pale gold.
5. Pour in 0.25 cup chicken bone broth. Use a spatula to scrape up all the browned bits (the fond) from the bottom of the pan until the liquid is dark and clear.
6. Pour in 1 cup heavy cream. Bring to a gentle simmer (not a rolling boil) for 2 minutes until the sauce begins to thicken slightly.
7. Whisk in 0.5 cup freshly grated Parmesan cheese. Stir constantly for 1 minute until the cheese is fully melted and the sauce is velvety.
8. Add 2 cups fresh baby spinach to the pan. Stir for 1-2 minutes until the leaves are bright green and soft.
9. Return the chicken and gnocchi to the pan. Toss everything together for 1 minute until the gnocchi is coated in a thick, glossy glaze.
10. Turn off the heat and let the skillet sit for 2 minutes. The sauce will continue to thicken as it cools slightly, clinging perfectly to the chicken.