Chicken Gnocchi with Browned Butter

By GratefulSea

Ingredients

• 1 Tablespoon olive oil
• 2 boneless skinless chicken breasts
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 package (16 oz) potato gnocchi
• 1/4 cup butter
• 4 cups baby spinach leaves or chopped kale leaves, stems removed
• 1 can (15.25 oz) whole kernel sweet corn, drained
• 3 Tablespoons grated Parmesan cheese

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.

Make gnocchi in boiling water as directed on package; drain.

Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.

Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through.
Top with Parmesan cheese just before serving.