Chicken breast (1,000g)
Salt (2 tsp)
Black pepper (2 tsp)
Italian seasoning (2 tsp)
Smoked paprika (1 tsp)
Yellow onion (300 grams)
Garlic (4 cloves)
Potato gnocchi (908g)
Chicken broth (1,400g)
Sun-dried tomatoes in brine (50g)
Whipped Greek cream cheese (100g)
Calabrian chilis (15g)
Spinach (100g)
All-purpose flour (1 tbsp)
Tomato paste (1 tbsp)
Parmesan (60g)
Basil (optional)
Season your chicken breast with the listed seasonings. To a large, heavy-bottom pot (large enough for soup), spray with oil and sear on both sides until color forms. Remove once done.
In the same pot, turn the heat to medium, then toss in the diced onion and garlic. Sear until the onions become translucent, then add in the tomato paste and A/P flour. Let cook for ~1 minute.
Next, add in the Calabrian chilis, sun-dried tomatoes, and whipped Greek cream cheese. Mix until well combined, then add in the chicken broth/stock, gnocchi, and chicken (which should still be raw in the middle – if not, then don’t cook further). Let simmer on low heat.
Once the gnocchi is done (should be floating at the top), turn the heat off, and remove the chicken and shred. Then add back in the chicken, spinach, and grated parmesan. Mix well.
One everything is mixed, you’re ready to serve. Simply add to each individual serving bowl and optional finish with some basil. Enjoy!
