Creamy Chicken and Gnocchi

Boneless chicken thighs and tender gnocchi blend for this fabulous meal!

1.25 lbs chicken thighs (4 to 5 thighs)

1 Tbsp Italian Seasoning

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp white pepper

2 Tbsp cooking oil

Onion powder *measure with your heart

Garlic powder *measure with your heart

2 Tbsp vegan butter, divided ($0.30)

1 lb gluten free potato gnocchi (dry)

2 cups fresh kale, chopped and pre-boiled for 8 minutes

1 cup chicken broth

1/2 cup canned coconut milk

1/4 cup goat cheese manchago

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Dice the chicken thighs into 2-inch pieces. Add the chicken to a bowl and top it with Italian seasoning, smoked paprika, salt, and pepper. Mix until combined.

Place a large, deep skillet over medium heat and add the cooking oil. Once it's shimmering, add the chicken, sprinkle with the garlic and onion powder, and cook undisturbed until well browned, about 3 minutes. Stir and brown on the other side, about 3 more minutes. Remove the chicken from the pan when it's cooked through and leave the fat in the pan.

Add the gnocchi and 1 tablespoon vegan butter to the skillet and brown for 2 minutes.

Add the kale and the broth to the skillet. Cover the pan. Cook for 1 to 2 minutes until the kale has wilted and the gnocchi has hydrated.

Add the coconut milk and the remaining 1 tablespoon of vegan butter to the skillet. Stir until the butter has melted and the cream is steaming hot but not boiling.

Take the skillet off the heat. Add the manchago to the pan and stir until it melts, creating a velvety sauce.

Finally, return the cooked diced chicken to the skillet. Mix gently into the gnocchi and cream sauce.

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