Preparation Steps

• In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
• Season the chicken pieces with salt and pepper. Add the chicken to the hot skillet and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
• Add the chopped onion to the same skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
• Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
• Stir in the heavy cream and bring the sauce to a gentle simmer.
• Add the gnocchi to the skillet and stir. Return the cooked chicken to the skillet.
• Cover the skillet and let it simmer for about 8-10 minutes, or until the gnocchi are cooked through and have floated to the surface, and the chicken is cooked through.
• Stir in the grated Parmesan cheese and fresh spinach until the spinach is wilted and the cheese is melted.
• Season with additional salt and pepper to taste.
• Garnish with fresh chopped parsley before serving.