Creamy Gnocchi with Chicken and Spinach

Season the chicken breast cubes with herbs de Provence, salt, and pepper.

Heat the rapeseed oil in a large pan over medium to high heat. Brown the meat for about 6–8 minutes until golden. Meanwhile, finely dice the onion and press the garlic.

Remove the cooked meat from the pan and set aside. Sauté the onion and garlic in the same pan for 2–3 minutes until translucent. Pour in the chicken broth and let it simmer for 2–3 minutes over medium heat.