1 lb gnocchi
2 C boneless, skinless, chicken breast, cut into small cubes
1 1/2 C spinach leaves, chopped
1 C chicken broth
1 C white onion, chopped
3/4 C carrots, finely chopped or julienned
1/2 lemon, juiced
2 sprigs rosemary
2 cloves garlic, minced
2-3 Tbsp extra-virgin olive oil
kosher salt and freshly ground pepper, to taste
1 3/4 C heavy cream
1 1/2 C parmesan cheese, grated, divided
1/4 tsp nutmeg
Bring a large pot of salted water to boil. Cook gnocchi according to packaging directions. Set aside.
Heat olive oil in a large pan or skillet, over medium-high heat. Sauté onion and carrots until softened, but not browned.
Add minced garlic during the last 2 minutes. Cook, stirring frequently, until fragrant.
Season with salt, pepper, and rosemary. Add chicken.
Cook until chicken is lightly browned and coated in cooking juices.
Pour in chicken broth and lemon juice. Stir to combine.
Pour in heavy cream. Reduce heat to medium-low. Stir in parmesan cheese.
Sprinkle in nutmeg. Simmer for several minutes, or until thickened.
Add gnocchi and spinach to the mixture. Cook until warmed through and coated in sauce.
Remove rosemary sprigs and serve, garnished with more cheese.