Chicken and Mushroom Gnocchi Skillet

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• 1 lb potato Gnocchi imported from Italy
  Ingredient note

  Source: 1 lb potato Gnocchi imported from Italy
• 3 tablespoons extra virgin olive oil (divided)
  Ingredient note

  Source: 3 tablespoons extra virgin olive oil (divided)
• 1 each large chicken breasts (diced)
  Ingredient note

  Source: 1 large chicken breasts (diced)
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper (to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper (to taste)
• ¼ teaspoon dried basil
  Ingredient note

  Source: ¼ teaspoon each dried basil, dried thyme, dried parsley
• ¼ teaspoon dried thyme
  Ingredient note

  Source: ¼ teaspoon each dried basil, dried thyme, dried parsley
• ¼ teaspoon dried parsley
  Ingredient note

  Source: ¼ teaspoon each dried basil, dried thyme, dried parsley
• 2 tablespoons butter
  Ingredient note

  Source: 2 tablespoons butter
• 1 cup sliced mushrooms
  Ingredient note

  Source: 1 cup sliced mushrooms
• 2 teaspoons minced garlic
  Ingredient note

  Source: 2 teaspoons minced garlic
• ½ cup chicken broth
  Ingredient note

  Source: ½ cup chicken broth
• ⅓ cup heavy cream
  Ingredient note

  Source: ⅓ cup heavy cream
• ⅛ teaspoon crushed red pepper flakes
  Ingredient note

  Source: ⅛ teaspoon crushed red pepper flakes
• 1 cup fresh baby spinach (finely chopped)
  Ingredient note

  Source: 1 cup fresh baby spinach (finely chopped)
• ¼ cup freshly grated Parmigiano Reggiano PDO
  Ingredient note

  Source: ¼ cup freshly grated Parmigiano Reggiano PDO

1. Fill a large pot with water, bring to a boil, add gnocchi and boil for 2-3 minutes. Drain and rinse with cold water, set aside.
2. Season chicken with salt, pepper, basil, thyme, and parsley. Bring 2 tablespoons oil to heat in a large skillet, add chicken and saute 4-5 minutes until cooked through. Transfer to a plate or bowl and set aside.
3. Add butter and remaining 1 tablespoon oil to the pan, along with mushrooms and garlic. Saute 1-2 minutes until mushrooms are tender.
4. Add gnocchi, chicken, chicken broth, heavy cream, and crushed red pepper flakes to the pan. Stir until sauce starts boiling. Stir in spinach until tender and wilted. Season with salt and pepper to taste. Sprinkle Parmigiano Reggiano over the top and serve.