Tuscan Chicken Gnocchi

Cut chicken breast into bite-sized pieces. Mince garlic and chop sun-dried tomatoes. Grate Parmesan and measure all ingredients.

Bring a pot of salted water to boil. Add gnocchi and cook until they float, then continue 1–2 minutes until tender. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the pan. Sear 6–8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.

In the same skillet, reduce heat to medium. Add minced garlic and cook 1 minute until fragrant. Pour in chicken broth and heavy cream, stirring to combine.

Add sun-dried tomatoes, chopped rosemary, and Parmesan cheese. Stir until the sauce thickens slightly, about 2–3 minutes. Taste and adjust seasoning with salt and pepper.

Return cooked chicken to the skillet. Add gnocchi and fresh spinach, tossing gently until the spinach wilts and everything is coated with sauce, about 2 minutes.

Divide among bowls or plates. Serve hot, garnished with additional Parmesan and fresh rosemary if desired.