ONE-POT LEMON CHICKEN GNOCCHI

INGREDIENTS

• 1 lb ground chicken

• 1 tablespoon extra-virgin olive oil

• 2 tablespoon butter

• Kosher salt and freshly ground black pepper

• 3 garlic cloves, thinly sliced

• 1 teaspoon red pepper flakes

• 1 lemon, halved

• 2 cups chicken stock

• (made with 2 teaspoon Better Than Bouillon roasted chicken base + 2 cups water)

• 1 (16-oz) package shelf-stable potato gnocchi

• 4 cups shredded kale

• ½ cup finely grated Pecorino Romano or Parmigiano Reggiano, plus more for serving

INSTRUCTIONS

• Set a Dutch oven or large pot over medium heat. Add the olive oil. Add the ground chicken, season with salt and pepper, and cook, breaking it up as you go, until mostly cooked through and crumbly, about 5 minutes. Transfer chicken to a bowl and drain off any excess liquid from the pot.

• Add the butter to the pot. Place the lemon halves cut-side down and cook until deeply golden, about 3–4 minutes. Lower the heat to medium-low and add the garlic slices and red pepper flakes to the butter while the lemons sear, letting them gently sizzle until fragrant. Remove the lemon halves and set aside.

• Add the gnocchi, cooked chicken, and chicken stock. Stir to combine and bring to a simmer. Cook for about 5 minutes, stirring every minute or so, until the gnocchi is tender and the liquid turns slightly creamy.

• Stir in the grated cheese. Add the kale and cook just until wilted, about 1 minute. Taste and season with additional salt and pepper.

• Squeeze one lemon half directly into the pot to finish. Slice the remaining lemon half for serving. Spoon into bowls, top with extra cheese, and finish with the caramelized lemon wedges.

Notes & Tips:
- Any dark leafy green will work in place of the kale like spinach or arugula
- The ground protein can be swapped too with pork or beef or replaced entirely with chickpeas to be made vegetarian (betterthanboullion has a vegetarian roast chicken soup base!)