Sautéed gnocchi, veggies, melted Fontina & chicken

It's a rainy day and I just feel like having comfort food. So....I whipped this up. Cappello's gluten free gnocchi in a yummy sautéed veggie, melted Fontina & chicken mix. Just hit the spot! 👩‍🍳👌😋🙋❤

Ingredients:

*EVOO (enough to sauté with)

*1/2 a sweet onion, diced

*2 cloves of garlic, pressed

*about 6 baby portobello mushrooms

*1 1/2 cup of kale, chopped

*1 package of chicken (I used stir fry fajita strips)

*3 fresh basil leaves, chopped

*2 boxes of Cappello's gnocchi (gluten free)

* 1/2 lb. of Belgioioso Fontina (use only 1/4 of it & cut into smaller cubes)

*Belgioioso Romano cheese (just enough to sprinkle as a garnish)

*Himalayan pink salt, Bragg's 24 herbs & spices seasoning, &

M&B Spices Organic granulated garlic & parsley seasoning to taste

Directions:

1) In a large skillet over medium heat, sauté the garlic, sweet onion, & mushrooms in about 1 1/2 Tbsp. of EVOO and dash on Himalayan pink salt and M&B Spices Organic granulated garlic & parsley. Then set aside to keep warm.

2) Next sauté the chicken in about 1 1/2 Tbsp. of EVOO and add Himalayan pink salt, Bragg's 24 herbs & spices seasoning, & M&B Spices Organic granulated garlic & parsley seasoning to taste.

3)Lightly brown the chicken on both sides.

4)Then add in the kale and toss for about 2-3 minutes.Then set aside.

5) Start boiling the gnocchi. (Remember only boil them for about 3 minutes.)

6) After boiling, strain the water and add the gnocchi to the skillet.

7) Add the cubed Fontina and lightly toss over medium heat.

8) Once the cheese is melted, add in the chopped basil & sprinkle with Romano cheese.

9) Serve right from the skillet & Enjoy!