Makes: 4 servings
Time: 20 Minutes
3 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs (4 thighs), cut into 1-in. pieces
1 12-oz. pkg. cubed (3/4-in.) butternut squash (2 1/2 cups)
1 8-oz. pkg. sliced cremini mushrooms (2 1/2 cups)
1 small yellow onion, chopped (1 1/4 cups)
2 garlic cloves, chopped (2 tsp.)
2 tablespoons water
12 ounces potato gnocchi (from 1 16-oz. pkg.)
1 cup low-sodium chicken broth
2 teaspoon chopped fresh sage
4 ounces baby spinach, roughly chopped (3 cups)
2 tablespoons refrigerated prepared pesto
2 teaspoons white wine vinegar
3/4 ounces Parmesan cheese, finely grated (about 1/4 cup)
Heat 1 tablespoon of the oil in a large skillet over medium-high. Add chicken; cook, stirring occasionally, until browned and cooked through, about 6 minutes. Transfer to a large bowl.
Heat 1 tablespoon of the oil in skillet over medium-high. Add squash, mushrooms, onion, and garlic; cook, stirring occasionally, until just tender, 10 to 12 minutes. Add water, if needed, 1 tablespoon at a time, and stir to loosen browned bits from bottom of skillet. Transfer squash mixture to bowl with chicken.
Heat remaining 1 tablespoon oil in skillet over medium-high. Add gnocchi and cook, stirring occasionally, until lightly browned, about 1 minute. Stir in broth, sage, and chicken mixture. Cover and reduce heat to medium. Cook until gnocchi is tender and most of liquid is absorbed, about 4 minutes. Stir in spinach, pesto, and vinegar; cook, stirring often, until spinach is wilted, about 1 minute. Sprinkle servings evenly with cheese.
Image: Christopher Testani