Sweet Potato Gnocchi and Shredded Chicken in a White Cream Sauce

I found this sweet potato gnocchi at World Market (yes....I cheated a little and didn't make homemade gnocchi - maybe when I have more time) - but this gnocchi was still delicious - a little sweet. Jeremy loved it - and well - he is the only judge of my food other than me, so his thoughts are important to me. I found the recipe for the sauce on The Barefoot Kitchen Witch, added chicken and changed the amounts of a few things.  It was my first time using fresh fennel....and I was impressed. 

Ingredients:

• 1 package of sweet potato gnocchi (or you could make your own - see link above)
• 1 lb chicken
• 1 can chicken broth (for boiling the chicken)
• 1/4 cup sliced fennel
• 1 tsp. minced shallot (I used about 1/2 shallot bulb)
• 1/4 cup sliced white onion
• 1/2 cup sliced roasted red pepper

• 3 tbsp. brown sugar
• 2 tbsp oil
• 1/2 cup cooking white wine
• 1/2 cup heavy cream
• 4 tbsp. butter
• 1 tbsp fresh basil (I forgot this - so I used dried basil)
• 1 tsp. minced garlic
• 2 tbsp. grated romano cheese
• Handful of baby spinach
• salt and pepper

Steps:

• Boil chicken in 1 part chicken broth, 1 part water for about 45 min to 1 hour

• Cook gnocchi according to package, and drain

• In skillet - heat oil over medium heat
• Add onion, fennel and red pepper and saute for 2-3 minutes

• Add garlic and shallots - cook for 1 minute

• Add white wine, basil and brown sugar

• Add cream and reduce by 1/3

• Add butter, salt and pepper - cook, stirring occasionally until butter is melted

• Add in cooked chicken - stir

• Add cooked gnocchi and spinach

• Add romano cheese

• Stir occasionally, cooking until the thickness of your liking (only a few minutes, I turned the stove down to low during the end)

• I served mine with a little garlic bread - it was very filling - no need for lots of other sides.

• We loved it - it will definitely be made again! (and I am sure it would be good with regular gnocchi)