Chicken Gnocchi in a Creamy Lemon and Caper Sauce

Prep Time:10 minutes Cook Time:25 minutes Total Time:35 minutes Servings: 6

Chicken and gnocchi (aka potato dumplings) in a creamy lemon, butter and caper sauce!

ingredients

1 tablespoon oil
2 tablespoons butter
1 pound boneless and skinless chicken breasts (or thighs), cut into bite sized pieces
1 onion, diced
3 cloves garlic, chopped
2 cups chicken broth
2 tablespoons capers, drained
1 pound gnocchi
1/2 cup cream
1/4 cup parmigiano reggiano (parmesan cheese), grated
4 cup baby spinach
2 tablespoons lemon juice
salt and pepper to taste
2 tablespoons parsley, chopped

directions

Heat the oil and melt the butter in a large pan over medium heat, add the chicken and cook until lightly golden brown on all sides, about 10 minutes.
Add the onion and cook until tender, about 5 minutes.
Add the garlic and cook until fragrant, about a minute.
Add 1/4 cup of the chicken broth and deglaze the pan by scraping up any brown bits from the bottom of the pan with a wooden spoon as the broth sizzles.
Add the remaining broth, the capers and gnocchi, bring to a boil, reduce the heat and simmer for 5 minutes.
Add the cream, parmesan, and baby spinach and cook until the cheese has melted and the spinach has wilted, about a minute.
Add the lemon juice and season with salt and pepper to taste.
Mix in the parsley and enjoy!

Option: Add a pinch of red pepper flakes with the garlic for some heat.
Option: Use cooked and shredded or sliced chicken such as rotisserie chicken, skip cooking the chicken in step 1, and add it along with the gnocchi.
Option: Add 1-2 tablespoons white miso paste just before removing from the heat.