Type what you have

Ingredients

• ✓ potato gnocchi
• butter
• garlic
• sage
• salt
• parmesan cheese
• black pepper
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil over high heat. Add gnocchi pasta and cook until they float to the surface, 2 to 3 minutes; drain.
3. 3 Melt butter in a skillet over medium heat. Stir in garlic and cook until softened and golden brown, about 4 minutes.
4. 4 Stir in sage and salt. Add cooked gnocchi, 1/4 cup Parmesan cheese, and pepper; toss gently to combine.
5. 5 Sprinkle with 2 tablespoons Parmesan cheese to serve.

By Gina Izzy Shores

Ingredients

• ✓ potato gnocchi
• kabocha squash
• olive oil
• shallot
• walnut
• scamorza cheese
• nutmeg
• grana padano cheese

Instructions

1. 1 Cut kabocha squash in half. Scoop out the seeds and any stringy flesh. Remove the stem and peel the outer skin. Dice the flesh.
2. 2 Heat olive oil in a heavy-bottomed pot over medium heat. Add minced shallot and diced squash. Cook over medium heat until completely softened, 5 to 10 minutes. Add walnuts. Cook and mash until smooth. Add scamorza cheese and cook until cheese is melted and the sauce is creamy, 3 to 5 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
4. 4 Use a slotted spoon to scoop the gnocchi out of the water and into the sauce. Use a bit of cooking water to thin out the sauce, if necessary. Toss to coat the gnocchi. Do not stir; this could break or deform the gnocchi.
5. 5 Divide the gnocchi among 5 plates. Top each plate with a pinch of nutmeg and 1 tablespoon Grana Padano cheese.

By Buckwheat Queen

Ingredients

• ✓ potato gnocchi
• olive oil
• onion
• passata
• salt
• parmesan cheese
• mozzarella
• basil

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes. Add passata and salt; simmer over low heat while you prepare the gnocchi.
2. 2 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Pour 1 ladle of tomato sauce into the bottom of a baking dish. Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine. Arrange cubes of mozzarella cheese evenly on top.
5. 5 Place baking dish in the oven and broil until mozzarella cheese is melted and sauce has slightly reduced, 5 to 10 minutes. Remove from oven and garnish with basil leaves before serving.

By Alemarsi

Ingredients

• ✓ potato gnocchi
• olive oil
• chicken breast
• salt
• black pepper
• chicken broth
• pesto
• mozzarella

Instructions

1. 1 Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
2. 2 Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat.
3. 3 Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
4. 4 Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

By slocatelli

Ingredients

• ✓ potato gnocchi
• parmesan cheese
• olive oil
• pine nut
• olive oil
• zucchini
• mushroom
• grape tomato
• basil

Instructions

1. 1 Spray a nonstick skillet with cooking spray, and place over medium-low heat. Place about 2 tablespoons of Parmesan cheese at a time into the skillet. Cook until cheese melts into a thin circle, begins to bubble, and browns at the edges, about 1 minute. Flip the crisp, and brown the other side for about 30 seconds. Remove the crisp to a plate to cool. Make 3 more cheese crisps the same way.
2. 2 Heat 1 teaspoon of olive oil in a skillet over medium heat. Add pine nuts; cook and stir until lightly toasted and fragrant, about 3 minutes. Remove pine nuts from the skillet and set aside.
3. 3 Cook gnocchi according to the package directions; drain them in a colander set in the sink.
4. 4 Pour 1 tablespoon of olive oil in a large skillet over high heat. Add zucchini; cook and stir just until seared, about 2 minutes. Remove zucchini from the pan. Reduce heat to medium; add mushrooms and stir until they begin to give up their juices but are still firm, about 5 minutes. Drain the juices. Return zucchini to the pan; add tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil; cook and stir until heated through.
5. 5 To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.

By Dawn Camacho

Ingredients

• ✓ potato gnocchi
• olive oil
• onion
• garlic
• plum tomato
• white wine
• basil
• mozzarella
• parmesan cheese
• basil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly oil an oven-safe baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
3. 3 While gnocchi is cooking, heat olive oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Cut an "x" into the skin of each tomato with a sharp knife and add to the skillet; stir well. Pour in white wine and simmer until tomatoes are tender, about 10 minutes. Using a spoon, gently crush tomatoes to release juice and pulp. Add basil and continue to gently crush tomatoes to create a sauce. Remove and discard tomato skins as they loosen from the pulp. Cook for 1 more minute over low heat. Add drained gnocchi to the sauce and mix until covered with the sauce.
4. 4 Remove skillet from heat and add mozzarella balls, folding everything together gently but quickly, so cheese is coated with sauce but not cooked or melted. Transfer to the prepared baking dish and sprinkle with Parmigiano-Reggiano cheese.
5. 5 Bake in the preheated oven until cheese has melted, about 10 minutes. Garnished with fresh basil sprigs.

By Buckwheat Queen

Ingredients

• ✓ potato gnocchi
• turkey sausage
• yellow onion
• garlic
• chicken stock
• water
• salt
• black pepper
• kale
• heavy cream
• parmesan cheese

Instructions

1. 1 Select the Sauté function on a multi-functional electric pressure cooker (such as Instant Pot®). Add sausage to the pot and sauté for 5 minutes. Stir in onion and garlic and sauté until sausage is browned and crumbled and the onions are translucent, about 3 minutes more. Push Cancel to end Sauté function.
2. 2 Pour the chicken stock, water, salt, and pepper into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Add the gnocchi to the pot but do not stir.
3. 3 Close the lid and set the cooking time to 0 minutes at High pressure. It will take about 16 minutes for the pot to reach pressure before the cooking time begins. After the timer beeps, allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using the manufacturer's quick release method, about 5 minutes more.
4. 4 Open the lid and select the Sauté function one more time. Stir in the kale and heavy whipping cream. Sauté, stirring occasionally until the kale has wilted, about 2 minutes. Push Cancel to end Sauté function.
5. 5 Serve in bowls and top with grated Parmesan cheese.

By fabeveryday

Ingredients

• ✓ potato gnocchi
• olive oil
• onion
• celery
• garlic
• carrot
• chicken breast
• chicken broth
• baby spinach
• cornstarch
• water
• half-and-half
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Cook carrots, celery, onion, and garlic in hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
3. 3 Stir gnocchi into soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach and cook until wilted, about 3 minutes.
4. 4 Whisk cornstarch into cold water in a measuring cup until smooth. Stir the cornstarch mixture and half-and-half into soup. Cook until soup thickens slightly, about 5 minutes. Season with salt and pepper.

By Christina

Ingredients

• ✓ potato gnocchi
• turkey sausage
• portobello mushroom
• shallot
• butter
• oil
• garlic
• white wine
• heavy cream
• herbes de provence
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Heat a heavy skillet over medium-high heat. Cook and stir sausage in the hot skillet until crumbly and no longer pink, about 7 minutes. Add mushrooms, shallots, butter, and oil; cook, stirring occasionally, until mushrooms and shallots are soft and beginning to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Pour in white wine and simmer until wine has reduced by half, about 5 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in boiling water until pasta floats to the top, 2 to 4 minutes. Drain.
3. 3 Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. Cook over medium-low heat until sauce has thickened, about 10 minutes.

By thedailygourmet

Ingredients

• ✓ potato gnocchi
• turkey sausage
• butter
• onion
• garlic
• all-purpose flour
• chicken broth
• heavy cream
• spinach
• tomato
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Heat a skillet over medium-high heat. Add ground sausage and cook, breaking it up into small pieces, until browned, about 7 minutes. Transfer to a bowl. Drain and discard grease; wipe out the skillet with a paper towel.
2. 2 Add butter to the skillet and melt over medium heat. Add onion and sauté until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Whisk in flour until evenly mixed with melted butter, about 1 minute. Slowly pour in chicken broth and cream; whisk until mixture comes to a boil, then immediately reduce the heat to low. Simmer until mixture thickens, whisking occasionally, about 10 minutes.
3. 3 Return sausage to the skillet; add gnocchi, spinach, and tomatoes. Increase the heat to medium and cook until gnocchi is heated through, 2 to 3 minutes. Season with salt and pepper. Garnish with Parmesan cheese.

By Campbell's Kitchen

Ingredients

• ✓ potato gnocchi
• avocado oil
• onion
• garlic
• pork sausage
• tomato
• salt
• basil
• oregano
• black pepper
• spinach
• nutmeg
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Heat avocado oil in a large, nonstick skillet over medium-high heat. Add onion and cook until softened, 3 to 4 minutes. Add garlic and cook just until fragrant, about 30 seconds. Add sausage; stir to break up the meat and cook until well browned, 5 to 7 minutes.
2. 2 Drain excess oil and keep meat mixture in the skillet. Add gnocchi, stirring to break up any clumps. Stir in tomatoes, salt, basil, oregano, and pepper. Cover and simmer for 5 minutes.
3. 3 Stir in spinach and nutmeg and simmer until spinach has wilted, 3 to 5 minutes. Sprinkle mozzarella and Parmesan cheeses on top, cover, and simmer until cheese has melted, 2 to 3 minutes. Serve immediately.

By Bren

Ingredients

• ✓ potato gnocchi
• margarine
• onion
• celery
• carrot
• garlic
• all-purpose flour
• chicken broth
• half and half
• milk
• chicken
• spinach
• rosemary
• salt
• black pepper
• nutmeg

Instructions

1. 1 Melt margarine in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic in hot margarine until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
2. 2 Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir in gnocchi, chicken, and spinach; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi is tender, 8 to 10 minutes.

By Linda Barlow

Ingredients

• ✓ potato gnocchi
• black pepper
• garlic salt
• worcestershire sauce
• italian seasoning
• onion powder
• parmesan cheese
• bread crumb
• egg
• ground beef
• parmesan cheese
• parsley
• basil
• spinach
• half and half
• carrot
• escarole
• black pepper
• salt
• italian seasoning
• bay leaf
• chicken broth
• garlic
• yellow onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium-low heat and sauté onion in hot oil until soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add chicken broth, bay leaf, Italian seasoning, sea salt, and pepper; bring slowly to a simmer, about 5 minutes.
2. 2 Meanwhile, prepare meatballs: Combine ground beef, beaten egg, bread crumbs, 2 tablespoons Parmesan cheese, onion powder, Italian seasoning, Worcestershire sauce, garlic salt, and pepper in a large bowl. Mix until well combined. Roll mixture into tiny 1/2-inch meatballs.
3. 3 Drop meatballs carefully, one at a time, into simmering soup in the pot. Bring to a slow simmer and cook for 20 minutes. Skim off any foam that comes to the surface with a spoon and discard.
4. 4 Add gnocchi, escarole, and carrot; bring soup back to a simmer. Stir in half-and-half, spinach, and basil. When gnocchi rise to the top, remove from heat.
5. 5 Discard bay leaf and garnish with 1/4 cup Parmesan cheese to serve.

By James

Ingredients

• ✓ potato gnocchi
• ground turkey
• marinara sauce
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
3. 3 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, about 5 minutes, making sure not to overcook as meat will continue to brown in the oven. Stir in marinara sauce; remove from heat.
4. 4 Transfer cooked gnocchi to a 9-inch square baking dish using a slotted spoon. Top with meat sauce. Sprinkle Cheddar cheese on top.
5. 5 Bake in the preheated oven until cheese begins to brown, 25 to 35 minutes. Serve with sour cream on the side.

By wendylady72

Ingredients

• ✓ potato gnocchi
• acorn squash
• olive oil
• butter
• sage
• salt
• gorgonzola cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut acorn squash into quarters, remove seeds, brush with olive oil, and place onto the prepared baking sheet.
3. 3 Roast squash in the preheated oven until tender, 35 to 40 minutes.
4. 4 Remove squash from oven and scrape the flesh from the skins into a deep bowl. Discard the skins. Add butter, sage, and salt. Using a immersion blender, puree the squash.
5. 5 Bring a pot of salted water to a boil. Add gnocchi and cook until they float, 2 to 3 minutes.
6. 6 Using a slotted spoon, remove gnocchi from the water and place directly into the pureed squash. Add 1 or 2 ladlefuls of the hot cooking water. Toss lightly. Immediately divide onto 4 serving plates and dot with the Borgonzola cheese. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ potato gnocchi
• turkey sausage
• onion
• vodka marinara sauce
• tomato juice
• mozzarella cheese
• spinach

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in vodka sauce and enough tomato juice until you reached a desired consistency. Stir in mozzarella cheese and spinach.
2. 2 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
3. 3 Transfer gnocchi to a plate, cover with sauce, and serve.

By Charles Perkins

Ingredients

• ✓ potato gnocchi
• sweet basil
• parmesan cheese
• pine nut
• olive oil
• garlic
• salt
• black pepper
• butter
• garlic
• shrimp

Instructions

1. 1 Combine basil, 4 tablespoons Parmesan cheese, pine nuts, olive oil, whole garlic cloves, salt, and pepper in a blender; puree until pesto is smooth.
2. 2 Melt butter in a frying pan over medium heat. Add minced garlic; cook until fragrant, 30 seconds to 1 minute. Add shrimp; cook and stir until opaque, 2 to 3 minutes. Remove from heat and keep warm.
3. 3 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain. Mix pesto into gnocchi and serve with shrimp. Garnish with remaining Parmesan cheese.

By golddigge

Ingredients

• ✓ potato gnocchi
• chicken breast
• peanut butter
• green curry paste
• olive oil
• honey
• salt
• broccoli
• red onion
• cilantro
• peanut
• lime

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
3. 3 Toss chicken, peanut butter, curry paste, 3 tablespoons olive oil, honey, and salt together in a large bowl using your hands.
4. 4 Combine broccoli, red onion, and remaining 2 tablespoons olive oil in a separate bowl until well coated. Place chicken in a roasting dish; add broccoli mixture and gnocchi.
5. 5 Bake in the preheated oven until chicken is no longer pink in centers and juices run clear, about 30 minutes, stirring halfway. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Top servings with cilantro, peanuts, and lime juice.

By marbarusa

Ingredients

• ✓ potato gnocchi
• butter
• onion
• garlic
• cabbage
• ham
• salt
• black pepper

Instructions

1. 1 Heat butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion has softened and turned translucent, about 5 minutes. Add cabbage; cook and stir until cabbage has softened, about 20 minutes.
2. 2 While cabbage is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook gnocchi in boiling water until they float to the top, about 3 minutes; drain.
3. 3 Stir cooked gnocchi and ham into cabbage mixture and cook until heated through. Season with salt and black pepper.

By Scott K

Ingredients

• ✓ potato gnocchi
• broccoli
• turkey sausage
• butter
• garlic
• italian seasoning
• alfredo sauce
• water
• parmesan cheese
• black pepper

Instructions

1. 1 Place broccoli into a microwave-safe dish and microwave for 7 minutes.
2. 2 While the broccoli is cooking, bring a large pot of lightly salted water to a boil over high heat.
3. 3 At the same time, heat a large, deep skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, crumbly, and almost crunchy, about 10 minutes, scraping the bottom of the pan to incorporate any browned pieces using a metal spatula.
4. 4 Add gnocchi to the boiling water and cook until they float to the top, 2 to 4 minutes.
5. 5 While the gnocchi cooks, add butter, garlic, and Italian seasoning to the sausage in the skillet. Reduce the heat to medium; cook and stir for 1 minute. Stir in Alfredo sauce. Pour water into the sauce jar, shake, and pour into the skillet. Add Parmesan cheese. Stir in cooked broccoli and season with pepper.
6. 6 Scoop cooked gnocchi out of the cooking water and add to the skillet. Stir to combine with sausage and broccoli.

By Caramia

Ingredients

• ✓ potato gnocchi
• butter
• all-purpose flour
• milk
• heavy cream
• black pepper
• salt
• cheddar cheese
• mozzarella cheese
• panko bread crumb
• butter
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 ½- to 2-quart casserole dish.
3. 3 Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in flour until incorporated and foamy, 1 to 2 minutes. Add milk, cream, black pepper, and salt; stir constantly until thickened and gently bubbling, 5 to 10 minutes. Stir in ½ cup Cheddar cheese and mozzarella cheese.
4. 4 Add gnocchi to the prepared casserole dish; cover with cheese sauce. Combine bread crumbs and 1 tablespoon melted butter in a small bowl; sprinkle over casserole. Top with remaining ¼ cup Cheddar cheese and Parmesan cheese.
5. 5 Bake in the preheated oven until top is browned and cheese is bubbling, about 20 minutes.

By magicallydelicious

Ingredients

• ✓ potato gnocchi
• butter
• onion
• mushroom
• brown sugar
• shrimp
• sour cream
• paprika
• saffron
• salt
• parmesan cheese
• basil

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in onion, mushrooms, and brown sugar. Cook and stir until onion has cooked to a deep brown color, about 10 minutes. Remove caramelized onions to a plate and set aside.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in gnocchi and return to a boil. Cook until gnocchi floats to the top, about 3 minutes; drain and keep warm.
3. 3 Place the same skillet over medium-high heat and add shrimp. Cook and stir until shrimp have turned pink on the outside and are no longer translucent in the center, about 5 minutes. Add caramelized onions, sour cream, paprika, and saffron. Cook and stir until mixture begins to simmer, then gently fold in cooked gnocchi. Season with salt.
4. 4 Pour gnocchi mixture into a serving dish and sprinkle with Parmesan cheese and basil to serve.

By lex

Ingredients

• ✓ potato gnocchi
• olive oil
• onion
• garlic
• green bell pepper
• red bell pepper
• cubanelle pepper
• vegetable broth
• tomato
• basil
• red pepper flakes
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
2. 2 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Stir in green bell pepper, red bell pepper, and Cubanelle peppers; cook for 2 minutes. Pour in vegetable broth and tomatoes. Bring soup to a boil; simmer until peppers are tender, about 5 minutes.
3. 3 Stir basil and red pepper flakes into the soup; season with salt and pepper. Add gnocchi and simmer until heated through, 3 to 5 minutes. Ladle soup into bowls and sprinkle Parmesan cheese on top.

By Jill

Ingredients

• ✓ potato gnocchi
• chicken broth
• garlic
• butter
• white sugar
• carrot
• celery
• pea
• corn
• chicken
• spinach
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Combine chicken broth, garlic, butter, and sugar in a large saucepan; bring to a simmer and cook until garlic is tender, about 2 minutes. Stir carrot and celery into simmering broth; cook until vegetables are almost tender, about 2 minutes more.
2. 2 Bring broth mixture to a boil and stir gnocchi into the saucepan; cook until gnocchi rise to the top and are tender yet firm to the bite, 2 to 3 minutes. Add peas and corn to broth mixture; simmer until heated through, about 30 seconds.
3. 3 Stir chicken and spinach into broth mixture; remove from heat and season soup with salt and black pepper. Ladle soup into bowls and top with Parmesan cheese.

By Nyna

Ingredients

• ✓ potato gnocchi
• olive oil
• mushroom
• salt
• black pepper
• butter
• all-purpose flour
• milk
• chicken broth
• salt
• nutmeg
• rotisserie chicken
• spinach
• parmesan cheese

Instructions

1. 1 Position a rack in the upper third of the oven; preheat to 425 degrees F (220 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add mushrooms and season with salt and pepper. Cook until starting to soften, about 4 minutes. Transfer to a plate or bowl. Wipe out skillet.
3. 3 Melt butter in the same skillet. Whisk in flour until a paste forms, about 3 minutes. Whisk in milk and broth until smooth. Simmer, whisking constantly, until thickened, about 5 minutes. Season with 1/2 teaspoon salt and nutmeg. Add mushrooms, chicken, gnocchi, and spinach to the sauce. Stir until gnocchi are coated and spinach wilts, about 3 minutes.
4. 4 Pour mixture into a large baking dish. Sprinkle liberally with Parmesan cheese.
5. 5 Bake in the preheated oven until bubbling, about 20 minutes.

By Diana Bell

Ingredients

• ✓ potato gnocchi
• spinach
• basil leaf
• milk
• sage
• oregano
• garlic
• all-purpose flour
• butter
• carrot
• green bell pepper
• onion
• chicken broth
• black pepper
• salt
• garlic powder
• pesto
• chicken tender
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add chicken, pesto, garlic powder, salt, and pepper to the hot pot, then pour in chicken broth.
2. 2 Place onion, bell pepper, and carrots on top of chicken and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, melt butter in a skillet over medium heat and cook until golden. Stir in flour until mixture thickens. Add garlic, oregano, and sage while continuously stirring, as a roux burns fast. Slowly pour in 2 cups of milk, stirring until all clumps are gone and sauce it thick, adding more milk as needed.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
5. 5 Remove chicken from the Instant Pot®, let cool for 5 minutes, and dice into small cubes.
6. 6 While you are waiting for the chicken to cool, add gnocchi, basil, and roux mixture to the Instant Pot®. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
7. 7 Slice spinach into strips; add to the cooker with chicken. Mix for 2 minutes to heat through before serving; the heat from the soup will cook the spinach quickly.

By Tiffany Moore