1 Tbsp olive oil
.5 cup sun dried tomatoes
1 Tbsp garlic
12 oz. gluten-free gnocchi
1 cup chicken broth
.5 cup greek yogurt
Salt and pepper, to taste
2 cups shredded rotisserie chicken (or any other cooked chicken)
2 cups baby spinach leaves
.5 cup freshly grated Asiago cheese
1. In a large skillet over medium heat, drizzle olive oil and saute sun dried tomatoes and garlic until fragrant, about 3 minutes.
2. Add uncooked gnocchi, breaking apart any that are stuck together, then mix in chicken broth, greek yogurt and season with salt and pepper. Cover and cook on medium heat for about 5 minutes, until gnocchi are cooked through and fluffy.
3. Remove cover and mix in shredded chicken and spinach leaves, cooking an additional 3 to 5 minutes until spinach is wilted.
4. Sprinkle with cheese and cook until melted, serve and enjoy!