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Creamy Chicken Gnocchi

Over the Spring Break someone asked me if I had ever made gnocchi.  No, never have made fresh or cooked with pre-made either.  I would love to make fresh gnocchi but I just cannot muster the energy to make fresh pasta of any variety.  Of course having discussed gnocchi now I wanted it so I made Creamy Chicken Gnocchi with Spinach using store bought found in the same the isle with dried pastas.

Modifications Made:
In making the sauce, the Italian seasoning was substituted with oregano, rosemary, basil, and fennel to equal half teaspoon, and only one cup of Parmesan cheese instead of two.

A whole chicken about four pounds was boiled with onion, garlic, salt and pepper, de-boned, shredded, and contents divided in half.  One half for dinner tonight, the other for tomorrow, broth (minus one cup for tonight) frozen for another day with onions and garlic and all.

Fresh chard roughly chopped replaced the spinach as was added the same time the chicken was to allow time to fully soften in the sauce.

Scaled for Likability: Great
Everything was simple about this dish.  It was made with simple staple ingredients (minus the gnocchi which is found at almost every grocer so it is simple to find, too), comes together in a simple to prepare cream sauce, and its simplicity in flavors is soul filling.  The next time this dish is made, a heaping tablespoon of garlic will be added to the sauce, the chicken will be omitted to create a vegetarian dish, the chard will be doubled and finely chopped, and a dash of nutmeg will be added directly before serving.  This dish would also be fantastic with a sprinkling of crunchy bacon crumbles across the top.  The crunch would offset the softness of the gnocchi creating a well balanced texture meal.

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