Gnocchi with Chicken & Bacon

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• bacon
  8 oz
• butter (save half for later)
  2 tbsp
• chicken cutlets
  20 oz
• chicken stock concentrate
  2 unit
• cooking oil
  2 tsp
• cream cheese
  1/2 c
• cream sauce base
  8 oz
• dried thyme (you'll use more later)
  2 tsp
• garlic
  4 clove
• gnocchi
  2 unit
• onion
  2 unit
• paper towels
• spinach
  10 oz
• sun-dried tomatoes
  3 oz

🍳 Cookware

• medium pot
• large pan
• medium pan

1. 

   1

   Adjust rack to middle position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Heat a large pan over medium-high heat. Add bacon ; cook, turning occasionally and adjusting heat if browning too quickly, until crispy ⏱️ 6 minutes to ⏱️ 10 minutes . Turn off heat; transfer to a plate lined with paper towels . Once cool enough to handle, roughly chop. Wipe out pan. Halve, peel, and finely dice onion . Peel and mince or grate garlic . Finely chop sun-dried tomatoes .

   bacon: 8 oz, paper towels, onion: 2 unit, garlic: 4 clove, sun-dried tomatoes: 3 oz
2. 

   2

   Pat chicken cutlets dry with paper towels. Season all over with half the dried thyme , salt, and pepper. Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add chicken; cook until browned but not cooked through ⏱️ 2 minutes per side. Transfer pan to oven. Roast on middle rack until chicken is cooked through ⏱️ 6 minutes to ⏱️ 8 minutes . Transfer to a cutting board.

   chicken cutlets: 20 oz, dried thyme: 2 tsp (you'll use more later), cooking oil: 2 tsp
3. 

   3

   While chicken cooks, add gnocchi to the boiling water; cook until tender ⏱️ 3 minutes to ⏱️ 4 minutes . Reserve 2 cups cooking water, then drain.

   gnocchi: 2 unit
4. 

   4

   While gnocchi cooks, heat a drizzle of oil in pan used for bacon. Add onion; cook until browned and softened ⏱️ 6 minutes to ⏱️ 8 minutes , stirring occasionally. Stir in garlic, sun-dried tomatoes, and cook for ⏱️ 1 minutes to ⏱️ 3 minutes until fragrant. Reduce heat to medium. Stir in ¾ cup reserved cooking water, cream cheese , cream sauce base , chicken stock concentrate , half the Parmesan cheese , ¼ tsp of the sugar, ¼ tsp of the thyme, and a pinch of salt and pepper. Cook, stirring, until sauce thickens ⏱️ 2 minutes to ⏱️ 4 minutes . Season to taste.

   cream cheese: 1/2 c, cream sauce base: 8 oz, chicken stock concentrate: 2 unit, Parmesan cheese: 6 tbsp
5. 

   5

   Stir in spinach , 1 tbsp of the butter , and the gnocchi. Turn off heat; continue stirring until spinach wilts. Season with salt and pepper.

   spinach: 10 oz, butter: 2 tbsp (save half for later)
6. 

   6

   Cut chicken into slices. Divide gnocchi between plates. Top with chicken, remaining Parmesan, and the reserved chopped bacon. Serve.