I have recently found myself using shelf-stable gnocchi instead of traditional pasta in many Italian-style dishes for a change in texture. They cook up quickly and can often, as in this dish, cook right in the sauce. Fortunately, they are found more easily these days, often on a supermarket shelf with pasta or Italian items. I find this recipe to be rather underseasoned, and I would add Italian or Provençal seasoning to taste. Adapted from the Kitchn.

INGREDIENTS

• 1 medium or large shallot (or about 1/2 small onion)

• 2 packed cups baby spinach (about 2 ounces—or about 1/2 package of frozen spinach, thawed)

• 4 boneless, skinless chicken breasts

• 1 teaspoon kosher salt, divided

• 1/2 teaspoon freshly ground black pepper, divided

• 2 Tablespoons olive oil

•  2 cups whole milk

•  1 pound fresh, shelf-stable, or frozen potato gnocchi

•  Chopped fresh parsley leaves, for garnish (optional)

INSTRUCTIONS

1. Mince shallot or onion. Coarsely chop baby spinach.

2. Pound 4 boneless, skinless chicken breasts, one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness.

3. Pat dry with paper towels and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

4. Heat 2 tablespoons of olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches, add the chicken and sear until deeply browned, 5 to 7 minutes per side. Transfer the chicken to a plate.

5. Add the shallot or onion to the skillet and sauté until softened, about 1 minute. Add 2 cups whole milk, 1 pound  potato gnocchi, the remaining 1/2 teaspoon kosher salt (and other seasonings), and 1/4 teaspoon black pepper. Bring to a rapid simmer and cook, stirring frequently, until the milk is reduced slightly and thickened, about 2 minutes.

6. Stir in the spinach and nestle the chicken on top. Continue to simmer until most of the liquid is absorbed and forms a creamy sauce and the chicken is cooked through, 2 to 3 minutes more. Garnish with chopped fresh parsley, if desired.