Gnocchi with Chicken and Spinach

Prep time: 10 minutes | Cook time: 13 minutes | Serves 4

1 (1-pound / 454-g) package shelf-stable gnocchi

1¼ cups chicken stock

½ teaspoon kosher salt

1 pound (454 g) chicken breast, cut into 1-inch chunks

1 cup heavy whipping cream

2 tablespoons sun-dried tomato purée

1 garlic clove, minced

1 cup frozen spinach, thawed and drained

1 cup grated Parmesan cheese

1. Place the gnocchi in an even layer in the baking pan. Pour the chicken stock over the gnocchi.
2. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 450ºF (235ºC), and set time to 7 minutes.
3. While the gnocchi are cooking, sprinkle the salt over the chicken pieces. In a small bowl, mix the cream, tomato purée, and garlic.
4. When cooking is complete, blot off any remaining stock, or drain the gnocchi and return it to the pan. Top the gnocchi with the spinach and chicken. Pour the cream mixture over the ingredients in the pan.
5. Slide the baking pan into Rack Position 2, select Roast, set temperature to 400ºF (205ºC), and set time to 6 minutes.
6. After 4 minutes, remove from the oven and gently stir the ingredients. Return to the oven and continue cooking.
7. When cooking is complete, the gnocchi should be tender and the chicken should be cooked through. Remove from the oven. Stir in the Parmesan cheese until it’s melted and serve.