Chicken Florentine French Bread Gnocchi with Alfredo Sauce
A creative twist on classic chicken Florentine that transforms refrigerated French bread dough into tender, pillowy gnocchi. The homemade gnocchi are simmered with seasoned chicken breast strips, wilted spinach, and creamy roasted garlic Alfredo sauce, then topped with fresh diced tomatoes. This comforting dish offers the satisfying flavors of traditional chicken Florentine in an innovative pasta-style presentation that's perfect for weeknight dinners when you want something special without the fuss of making pasta from scratch.
Ingredients
- 1 box frozen chopped spinach, 9 oz
- 2 tablespoons butter
- ¼ cup shallots, finely choppedyellow onion1:1vegetarian
milder flavor
- 1 package frozen grilled chicken breast strips, 16 oz, thawedrotisserie chicken1:1gluten-free
shred into bite-sized pieces
- 1 jar roasted garlic Alfredo pasta sauce, 15 oz
- 1 can refrigerated Pillsbury Original French Bread, 11 oz
- 1 cup plum tomatoes, chopped seeded, 3 medium
Instructions
- 1
Line large cookie sheet with parchment paper
- 2
Microwave frozen spinach to thaw, drain well and squeeze dry with paper towels
- 3
In Dutch oven, heat water to boiling and add salt
- 4
In nonstick skillet, melt butter over medium heat
- 5
Add shallots and cook, stirring occasionally
- 6
Add chicken and cook, stirring occasionally
- 7
Add pasta sauce and mix well
- 8
Reduce heat to low, cover and simmer while preparing gnocchi
- 9
Remove dough from can and cut into equal pieces
- 10
Roll each piece into long rope
- 11
Cut each rope into gnocchi using knife or scissors
- 12
Arrange gnocchi in single layer on cookie sheet
- 13
Add half of gnocchi to boiling water and cook until they float, turning once
- 14
Remove with slotted spoon to strainer and repeat with remaining gnocchi
- 15
Add spinach to chicken mixture and mix well
- 16
Add gnocchi and gently stir until blended
- 17
Cover and simmer, stirring occasionally
- 18
Spoon into serving bowls and top with tomatoes
Tips
Squeeze spinach very dry with paper towels to prevent watery sauce - excess moisture will thin the Alfredo.
Don't overcook the gnocchi in boiling water - they're done as soon as they float to the surface.
Use a slotted spoon to gently transfer gnocchi to avoid breaking the tender dough pieces.
Good to Know
Refrigerate leftovers up to 3 days in covered container. Gnocchi may soften slightly when stored.
Gnocchi can be shaped and refrigerated up to 4 hours before cooking. Cover with damp towel to prevent drying.
Serve immediately in warmed bowls while gnocchi are tender and sauce is hot.
Common Mistakes
Don't skip squeezing spinach dry or sauce will be watery
Don't overcook gnocchi in boiling water to avoid mushy texture
Don't let sauce boil after adding gnocchi to prevent breaking apart
Substitutions
Gluten-Free Swaps
General Alternatives
milder flavor
use store-bought, follow package directions
FAQ
Can I use fresh chicken instead of frozen strips?
Yes, use 1 pound boneless chicken breast, cook thoroughly in the skillet before adding sauce, then cut into strips.
What if my gnocchi fall apart during cooking?
Handle gently and don't overcook in boiling water. Remove as soon as they float and use a slotted spoon for transfers.
How long will leftovers keep in the refrigerator?
Store covered up to 3 days, though gnocchi texture may soften. Reheat gently to avoid breaking apart.