Difficulty Medium
Cook Time 20 min
Heat None
A creamy, indulgent soup with tender gnocchi, sun-dried tomatoes, and Italian herbs that'll have everyone asking for seconds. Rich enough to make any weeknight feel special.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 2 tablespoons olive oil 1 lb chicken breasts, cut into bite-sized pieces Salt and black pepper to taste 4 cloves garlic, minced 1 teaspoon Italian seasoning 1/2 teaspoon red pepper flakes 1/2 cup sun-dried tomatoes, chopped 4 cups chicken broth 1 cup heavy cream 1 lb gnocchi 3 cups fresh spinach 1/2 cup grated Parmesan cheese Fresh basil for garnish (optional) Directions 1 Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then cook until golden brown, about 5-6 minutes. Remove chicken and set aside. 2 In the same pot, sauté garlic, Italian seasoning, and red pepper flakes for about 1 minute until fragrant. Add sun-dried tomatoes and stir. 3 Pour in chicken broth and heavy cream, then bring to a simmer. Add gnocchi and cook according to package directions, usually 3-4 minutes until they float. 4 Return chicken to the pot along with spinach. Stir until spinach wilts, about 2 minutes. 5 Remove from heat and stir in Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil before serving.
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