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Baked Chicken Gnocchi with Garlic Asiago Cream Sauce
Ingredients
  • 6 thighs, bone-in, skin-on chicken
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter, divided
  • 2 cups baby spinach, roughly chopped
  • 17.6 oz (500g) gnocchi
  • Chopped fresh parsley leaves
  • subheading: For The Garlic Asiago Cream Sauce:
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup (240ml) chicken broth, or more, as needed
  • 1 tablespoon Italian seasoning
  • ½ cup (125ml) half and half
  • ½ cup freshly grated Asiago cheese
  • Kosher salt and freshly ground black pepper, to taste
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