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Spinach Gnocchi and Chicken Primavera Recipe

Spinach Gnocchi and Chicken Primavera Recipe

6 servings



1/2 cup chopped onion

2 cloves garlic, minced

3 packages frozen chopped spinach, thawed, well drained

2/3 cup plus 1/4 cup all-purpose flour, divided

1 cup reduced-fat ricotta cheese

1/2 cup grated parmesan cheese

1 egg

1/4 teaspoon ground nutmeg

1/2 teaspoon each: salt, pepper

1 1/4 pounds boneless, skinless chicken breasts, baked, sliced, warm

Primavera Sauce


Saute onion and garlic in lightly greased skillet until tender, about 5 minutes. Stir in spinach, cook over medium heat until mixture is quite dry, about 8 minutes, stirring frequently. Stir in 2/3 cup flour, cheeses, egg, nutmeg, salt and pepper, cool.


Roll spinach mixture into 18 balls, using about 2 tablespoons for each: roll lightly in remaining 1/4 cup flour.


Add gnocchi to 3 quarts boiling water in large saucepan, reduce heat and simmer, uncovered, until gnocchi float to the surface, about 10 minutes. Arrange on serving platter with chicken, spoon Primavera Sauce over.

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