Heather makes the viral marry me chicken and gnocchi recipe

Ingredients

• 2 tablespoons Unsalted Butter (softened)
• 0.5 teaspoon Sun‑Dried Tomato Oil (from the jar, optional if you run out)
• 0.5 cup Sun‑Dried Tomatoes (packed in oil, roughly chopped)
• 1 medium Onion (diced)
• 2 Carrots (peeled and diced)
• 2 ribs Celery (diced)
• to taste Salt (kosher or table salt)
• to taste Black Pepper (freshly ground)
• 1 teaspoon Italian Seasoning (dried blend)
• 3 tablespoons Garlic Herb Butter (Kinder's buttery garlic and herb, optional for extra flavor)
• 3 tablespoons Tomato Paste (canned)
• 6 cloves Garlic (minced)
• 1 tablespoon Chicken Bouillon (granules or paste dissolved in water)
• 4 cups Water (filtered)
• 1 cup Heavy Cream (35% milkfat)
• 1 cup Potato Gnocchi (store‑bought, uncooked)
• 2 cups Rotisserie Chicken (shredded, skin removed)
• 0.5 cup Parmesan Cheese (freshly grated)
• 2 cups Spinach (roughly chopped, fresh baby spinach)

Instructions

1. Prep All Ingredients

   Dice the onion, carrots, and celery. Mince the garlic. Chop the sun‑dried tomatoes. Shred the rotisserie chicken and set aside. Measure butter, oil, tomato paste, bouillon, cream, gnocchi, Parmesan and spinach.

   Time: PT5M

2. Sauté Vegetables

   In a large pot, melt the butter over medium heat. Add the sun‑dried tomato oil, then the diced onion, carrots, and celery. Season with salt, pepper, Italian seasoning, and the garlic‑herb butter. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5 minutes.

   Time: PT5M

3. Add Sun‑Dried Tomatoes

   Stir the chopped sun‑dried tomatoes into the sautéed vegetables and cook for 1 minute to release their flavor.

   Time: PT1M

4. Incorporate Tomato Paste

   Push the vegetables to the sides of the pot, creating a well in the center. Add the tomato paste and let it cook, stirring, for about 1 minute until it darkens slightly and smells fragrant.

   Time: PT1M

5. Add Garlic

   Add the minced garlic to the pot and sauté for another minute, being careful not to let it burn.

   Time: PT1M

6. Build the Broth

   Stir in the chicken bouillon, then pour in the water and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, for about 3 minutes so the flavors meld.

   Time: PT3M

   Temperature: simmer

7. Add Chicken

   Add the shredded rotisserie chicken to the simmering broth and stir to combine. Heat through for 2 minutes.

   Time: PT2M

8. Cook Gnocchi

   Drop the uncooked gnocchi into the pot. Cook uncovered for 3–4 minutes, stirring gently, until the gnocchi float to the surface and are tender.

   Time: PT4M

9. Finish with Cheese and Spinach

   Stir in the grated Parmesan cheese and the chopped spinach. Cook for another 2 minutes until the spinach wilts and the cheese melts into the broth.

   Time: PT2M

10. Serve

    Ladle the soup into bowls, let it cool just enough to avoid burns, and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

35g

Fat

20g

Fiber

3g