Chicken & Gnocchi
1/6 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1 1/4 lb rotisserie chicken (shredded)
3 tbsp butter
12 oz cauliflower gnocchi
1 1/2 cup chicken broth
3 tbsp almond flour
3 garlic cloves (minced)
1 shallot (diced)
2 tsp fresh thyme (diced)
1/2 cup half and half
handful of kale (diced)
Preheat oven to 400º F.
In a pot, cook gnocchi according to instructions on packaging.
In a skillet over medium heat, mix together butter, garlic, thyme, and diced shallots.
Cook for few minutes.
Once done, add in almond flour and cook until it starts to brown.
Once brown, mix in chicken broth and continue to stir for a few minutes.
After a few minutes, mix in half and half and continue to stir for. couple more minutes.
Mix in gnocchi and kale while continuing to stir for a few minutes.
Once done, mix in shredded chicken and continue to cook until chicken is covered with sauce and is warm.