Mushroom Chicken Gnocchi

2 cups cooked chicken cut into bite sizes - thighs are best bust breast will do

1 package shelf stable gnocchi 

1 large shallot diced (about 1/2 to 1 cup)

3-5 cloves garlic, chopped 

1 pound mushrooms - sliced 

2 tablespoons herb de provence 

1 teaspoon red pepper flakes

Hard cheese, grated - 2 oz

1/4 cup Fresh parsley chopped

Olive oil

Salt & pepper to taste 

Over a medium high pan, heat a tablespoon of olive oil, and cook sliced mushrooms until deep brown - depending on your pan size you may need to do this in batches. 

Start a pan of water to boil for the gnocchi.

When the mushrooms are cooked, put them in a separate dish, and add another tablespoon of olive oil, and add the shallots, garlic, herbs de provence, and red pepper flakes, and saute for a few minutes until soft and combined well. Take the pan off the heat and add the mushrooms back into the pan. 

Reheat the cooked cut up chicken in the microwave for a few minutes, then add it to the pan with the mushrooms & shallots. 

Cook the gnocchi in boiling water for 2-3 minutes. Before you drain them, get about 1/2 cup of the pasta water.

Add the gnocchi to the pan with the mushrooms & chicken, add cheese & hot pasta water & stir until everything is combined. Top with fresh parsley & serve.

Enjoy!