Date Night Gnocchi

• Meat

  • 2 Chicken breasts

• Produce

  • 2 cups Butternut squash
  • 1 Garlic clove, large
  • 1 1/2 cups Kale, loosely-packed

• Pasta & Grains

  • 2 (12 oz. packages Potato gnocchi, gluten free

• Baking & Spices

  • 1 tbsp All purpose seasoning mix

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 1 cup Heavy whipping cream
  • 1/2 cup Parmesan cheese, grated

Found on passmesometasty.com

Description

Directions

• Heat the olive oil and 1 Tbs butter in a large nonstick pan over medium high heat. Add the chicken and sprinkle with the seasoning. Sauté until the chicken is slightly browned and cooked through. Remove chicken from the pan and set aside.
• Bring a pot of water to boil. Add the gnocchi and cook until they float to the top of the water (about 4 minutes). Drain and set aside.
• While the gnocchi is cooking, add the butternut squash, garlic, and 1 Tbs butter to the pan you used for the chicken. Sauté for about 8 minutes, just until the squash is fork tender, but not mushy. Add the kale and sauté an additional 2-3 minutes.
• To finish, add the cream, remaining 2 Tbs butter, and parmesan cheese to the pan with your veggies and stir until the sauce begins to thicken. Once sauce begins to thicken add the cooked gnocchi and reserved chicken to the pan and toss together for 2 minutes on medium heat.
• Serve with grated Parmigiano-Reggiano.