This Strawberry Blueberry Shortcake is the kind of dessert that makes people smile. It’s rustic, a little messy, and bursting with summery goodness. Whether you serve it up at a dinner party or eat it barefoot on the porch, it’s guaranteed to be a hit.

Want more strawberry recipes? Try my comforting Strawberry Cream Stuffed French Toast, or my fresh Goat Cheese Strawberry Salad with a creamy balsamic poppyseed vinaigrette.

WHY YOU’LL LOVE This Best Strawberry Blueberry Shortcake

• Bursting with Fresh Berries – Juicy strawberries and plump blueberries come together for a perfectly sweet and tangy combo that tastes like summer in every bite.
• Simple, Pantry-Friendly Ingredients – Made with everyday staples like flour, sugar, butter, and buttermilk—no complicated steps, no fancy tools.
• Crowd-Pleasing & Customizable – Easy to double for gatherings and endlessly adaptable—add other berries, a hint of lemon zest, or even a splash of vanilla.

INGREDIENTS

Strawberries– The star of the show! Strawberries bring vibrant color, natural sweetness, and juiciness. Macerating them with sugar enhances their flavor and creates a lovely syrup that soaks into the shortcake.

Blueberries– Blueberries add a burst of tartness and color contrast to the strawberries. Their natural juiciness complements the strawberries and adds depth to the fruit mixture.

Sugar– Used in two places: 3 tbsp for sweetening the berries and drawing out their juices, and 2 tbsp in the shortcake dough for subtle sweetness.

All-Purpose Flour– The base of the shortcake dough. Provides structure and texture. It’s versatile and ideal for a tender, biscuit-style shortcake.

Baking Powder– This leavening agent helps the shortcakes rise, creating a light, fluffy texture.

Baking Soda– Works in tandem with the acidic buttermilk to boost the rise and enhance tenderness.

Salt– A small but mighty ingredient! Salt balances sweetness and enhances all the other flavors.

Buttermilk– Adds moisture and a slight tang. Its acidity activates the baking soda and tenderizes the dough for a soft, delicate crumb.

Butter– Butter adds rich flavor and helps create a soft, tender texture in the shortcake. Melted butter is easy to mix into the dough and adds a hint of crispness to the edges when baked.

Whipped Cream- The creamy, fluffy topper that pulls everything together. It adds richness and lightness, complementing the tart berries and buttery shortcake. You can use homemade or store-bought, depending on your time and preference.

INSTRUCTIONS

1. In a large bowl, place half of the strawberries and use a potato masher to crush strawberries. Slice the remaining strawberries and add them to the bowl with the crushed strawberries. Add the 1 cup of blueberries and 3 tablespoons of sugar to the bowl. Stir until combined and let sit in the fridge until the sugar has dissolved and strawberries are juicy, at least 30 minutes or up to 2 hours.
2. Meanwhile, preheat the oven to 450 degrees and line a baking sheet with parchment paper. Set it aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the remaining 2 tablespoons of sugar. Set it aside.
4. Using a measuring glass, stir the buttermilk and melted butter with a fork until well combined. Add the buttermilk mixture to the flour mixture bowl and, using a rubber spatula, stir until combined.
5. Drop scoops of biscuit batter, using a 1/3 measuring cup, onto the baking sheet to make 6 biscuits, leaving space between biscuits. Sprinkle each biscuit with extra sugar.
6. Bake biscuits until tops are golden brown, 10-12 minutes. Remove from the oven and let the biscuits cool on the baking sheet for 10 minutes. 
7. Using a fork or knife, split each biscuit in half, spooning a generous amount of strawberry/blueberry mixture onto each biscuit bottom. Top each with a spoonful of whipped cream and 1 biscuit top. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Homemade Whipped Cream Tip: Whip 1 cup of heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until soft peaks form.

• Make Ahead: The shortcakes can be baked a few hours ahead—just store them in an airtight container until ready to use.

• Berry Swap: Try adding raspberries or blackberries for even more flavor and color.

Tips for Perfect Strawberry Blueberry Shortcake

1. Let the berries macerate.
Give them at least 30 minutes (longer if you can!) to sit with the sugar. This draws out their natural juices and creates that irresistible syrupy texture.

2. Don’t overmix the dough.
Stir just until the ingredients come together. Overmixing will make the shortcakes tough instead of light and tender.

3. Use cold buttermilk and melted (not hot) butter.
This combo gives the dough richness and helps create the perfect rise and texture.

4. Sprinkle sugar on top before baking.
A little sugar on top adds a subtle crunch and a pretty, golden finish.

5. Slice shortcakes gently.
Let them cool slightly before cutting. Use a serrated knife to avoid crushing them.

6. Assemble just before serving.
The shortcakes can get soggy if they sit too long with berries and cream. Keep everything separate until you’re ready to eat.

Storage Tips

Shortcakes: Store in an airtight container at room temperature for up to 2 days.

Berries: Store macerated berries in the fridge in a covered container for up to 2 days. Stir before using, as the juices may settle.

Assembled Shortcakes: Best enjoyed fresh! If you have leftovers, store them in the fridge and eat within a day—just know the shortcake may soften from the berry juices.

The Best Strawberry Blueberry Shortcake

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 6

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This Strawberry Blueberry Shortcake is one of my all-time favorites because it’s simple, fresh, and loaded with flavor. Whether you’re hosting a backyard barbecue or just looking for a light and delicious dessert, this one checks all the boxes- a bite of buttery shortcake piled high with juicy berries and clouds of whipped cream. It’s sweet, tender, fruity, and the perfect ending to any summer meal.

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Ingredients

• 4 cups strawberries
• 1 cup blueberries
• 5 tbsp sugar, plus extra for sprinkling
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk 
• 8 tbsp butter, melted 
• whipped cream, store-bought or homemade 

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Instructions

1. In a large bowl, place half of the strawberries and use a potato masher to crush strawberries. Slice the remaining strawberries and add them to the bowl with the crushed strawberries. Add the 1 cup of blueberries and 3 tablespoons of sugar to the bowl. Stir until combined and let sit in the fridge until the sugar has dissolved and strawberries are juicy, at least 30 minutes or up to 2 hours.
2. Meanwhile, preheat the oven to 450 degrees and line a baking sheet with parchment paper. Set it aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the remaining 2 tablespoons of sugar. Set it aside.
4. Using a measuring glass, stir the buttermilk and melted butter with a fork until well combined. Add the buttermilk mixture to the flour mixture bowl and, using a rubber spatula, stir until combined.
5. Drop scoops of biscuit batter, using a 1/3 measuring cup, onto the baking sheet to make 6 biscuits, leaving space between biscuits. Sprinkle each biscuit with extra sugar.
6. Bake biscuits until tops are golden brown, 10-12 minutes. Remove from the oven and let the biscuits cool on the baking sheet for 10 minutes. 
7. Using a fork or knife, split each biscuit in half, spooning a generous amount of strawberry/blueberry mixture onto each biscuit bottom. Top each with a spoonful of whipped cream and 1 biscuit top. Enjoy!

Notes

• Homemade Whipped Cream Tip: Whip 1 cup of heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until soft peaks form.

• Make Ahead: The shortcakes can be baked a few hours ahead—just store them in an airtight container until ready to use.

• Berry Swap: Try adding raspberries or blackberries for even more flavor and color.

• Prep Time: 20 minutes
• Cook Time: 10 minutes

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As the holidays approach, all those delicious side dishes make their appearance. And I love a savory, easy, and filling side dish. These are the Best Paleo Garlic Mashed Potatoes that will not disappoint, just like my Sweet Potato Casserole. The buttery Yukon gold potatoes, minced garlic, and savory butter make the mashed potatoes rich and creamy. Pair these Paleo Garlic Mashed Potatoes with a side of Sourdough Stuffing and it’s the ultimate comfort food.

I encourage you to try these Mashed Potatoes at your next holiday party or weeknight dinner. They are an excellent way to use up that huge bag of potatoes from Costco. If you know, you know.

WHY YOU’LL LOVE THeSe Paleo Garlic Mashed Potatoes

• Easy to Make. This mashed potato recipe comes together in 30 minutes or less. The longest part is boiling the potatoes, but everything else is easy peasy.
• Flavorful + Filling. With winter right around the corner, give me all the easy, filling, and flavorful side dishes. These Paleo Garlic Mashed Potatoes check all those boxes. The buttery Yukon gold potatoes, minced garlic, savory butter, and fresh herbs are mouthwatering with every bite.
• Healthy Dish. These mashed potatoes are filled with healthy ingredients like anti-inflammatory garlic, whole milk that’s rich in protein and fat, and low-glycemic golden potatoes.

INGREDIENTS

Yukon Golds Potatoes- The star of the show! Yukon gold potatoes are creamy and rich in flavor and texture.

Butter- The buttery flavor brings the dish to another flavor level.

Milk- The added milk brings a creamy texture and richness to the mashed potatoes.

Garlic– This is the flavor powerhouse that brings the potatoes to life.

Seasoned Salt- I like using Lawry’s brand which has paprika and turmeric. This seasoning heightens the flavor profile of the mashed potatoes.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. In a large pot, place the cut-up potatoes and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer until they are fork-tender, about 15-20 minutes.
2. Once the potatoes are cooked, drain them well. Use a colander if needed. Place cooked potatoes in a large bowl and mash the potatoes with a potato masher until desired consistency. Set aside.
3. In a small pan, melt butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to let the garlic burn. Add the milk and cook just until warmed through. Avoid boiling the milk.
4. Pour half of the milk mixture over the potatoes and sprinkle seasoned salt. Fold in with a wooden spoon or spatula until the potatoes have soaked up the liquid. Repeat with the remaining milk.
5. Taste the potatoes and then season with salt and pepper, as needed. If desired, serve garnished with parsley or chives. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Switch up the potato. Don’t have gold potatoes? No biggie you can use russet potatoes.
• Change the butter. You can use ghee or vegan butter.
• Add cheese. Adding a shredded cheese like parmesan or cheddar will add additional flavor and richness to the dish.
• Add some spice. If you like spice, mix in a few teaspoons of cayenne pepper to the mashed potatoe mixture.

STORAGE

Store leftovers in an airtight container in the fridge. They will stay fresh for up to 4 days. 

Reheat leftovers in the microwave, stirring every 2 minutes. Or, transfer them to a buttered baking dish, cover with foil, and bake at 350F for about 25 minutes or until the potatoes are warmed through.

Paleo Garlic Mashed Potatoes

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 6

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These Paleo Garlic Mashed Potatoes are the perfect simple and tasty mashed potato recipe. They are made with buttery Yukon gold potatoes, minced garlic, savory butter, and fresh herbs. Rich and creamy, and absolutely irresistible. They’re the perfect side dish for everything from holiday parties to weeknight dinners! This is the recipe you will come back to over and over again!

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Ingredients

• 3 lbs. Yukon Golds potatoes, peeled and cut into 1 to 2-inch pieces
• 1/2 cup unsalted butter
• 1 cup whole milk
• 4 garlic cloves, minced
• 1 tbsp seasoned salt
• sea salt and black pepper, to taste
• chopped fresh parsley or chives, for garnish, optional

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Instructions

1. In a large pot, place the cut-up potatoes and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer until they are fork-tender, about 15-20 minutes.
2. Once the potatoes are cooked, drain them well. Use a colander if needed. Place cooked potatoes in a large bowl and mash the potatoes with a potato masher until desired consistency. Set aside.
3. In a small pan, melt butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to let the garlic burn. Add the milk and cook just until warmed through. Avoid boiling the milk.
4. Pour half of the milk mixture over the potatoes and sprinkle seasoned salt. Fold in with a wooden spoon or spatula until the potatoes have soaked up the liquid. Repeat with the remaining milk.
5. Taste the potatoes and then season with salt and pepper, as needed. If desired, serve garnished with parsley or chives. Enjoy!

Notes

• Seasoned salt: After you mix in the seasoned salt, potatoes might have a slightly golden hue to them but it all depends on the brand of seasoned salt you use. I like using Lawry’s brand which has paprika and turmeric in it.
• Leftovers: Keep leftovers refrigerated for up to 4 days. Reheat leftovers in the microwave, stirring every 2 minutes. Or, transfer them to a buttered baking dish, cover with foil, and bake at 350F for about 25 minutes or until the potatoes are warmed through.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

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If you’re a fan of Thanksgiving recipes, such as Gluten Free Pecan Pie Bars and Garlic Mashed Potatoes, you’re going to love this delicious Homemade Sourdough Stuffing from scratch recipe.

Sourdough stuffing is a rich, savory filling bursting with the flavors of butter, herbs, celery, and onion, who wouldn’t love it? It’s easy to make and yummy to eat. It’s the perfect way to elevate your holiday feast with comforting, delicious flavors.

This sourdough stuffing recipe is the perfect side dish for your Thanksgiving table this year! 

WHY YOU’LL LOVE this Homemade Sourdough Stuffing

• One Pot Recipe. This easy Homemade Sourdough stuffing comes together in one pot. From the sauteeing to the mixing of the bread, it all comes together in one pot. A win for fewer dishes!
• Flavorful. Made with sourdough bread, fresh herbs, and sauteed veggies. Super flavorful and delicious!
• Got Stale Bread? This easy Homemade Sourdough Stuffing from scratch uses stale sourdough bread. Fresh bread needs to be eaten within a few days and can get stale some days later. This recipe is perfect for those sourdough breads that went stale.

INGREDIENTS

Sourdough Bread- The star of the show! The use of stale sourdough bread adds a classic sourdough flavor to this Thanksgiving stuffing.

Onion/Celery- These two veggies bring flavor and texture to this homemade sourdough stuffing.

Herbs- Fresh parsley, thyme, and rosemary add delectable and impressive flavors.

Butter– Adds savoriness and depth to the stuffing.

Chicken Broth – Adds the necessary moisture and flavor to the bread.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Lightly grease a round or rectangular casserole dish and set it aside.
2. Using a large pot, sauté the diced onion and chopped celery in olive oil over medium heat.
3. When the onion and celery are close to soft, add the fresh OR dry herbs (parsley, thyme, rosemary). Pour in a little more olive oil if needed to keep the pan moist. Stir for a few minutes until the fresh herbs are soft.
4. Add the black pepper and the stick of butter to the vegetable mixture and break it into pieces with a wooden spoon. Stir gently until the butter is melted.
5. Add 2 cups of the chicken broth and stir until it’s warm.
6. Remove the pot from heat and add your stale bread cubes to the stock mixture. Stir well to combine the veggies and herbs throughout.
7. Add more stock as needed to ensure the bread cubes are moistened, but not soggy. I added another half cup of chicken stock.
8. Spread the stuffing mixture evenly in a round or rectangular casserole dish, but do not mash it down.
9. Bake sourdough stuffing uncovered for 25 minutes at 350 degrees Fahrenheit. The top of the bread mixture will start to lightly brown at this point.
10. Remove from the oven and stir to bring the wet bread pieces from the bottom, up to the top. Place the dish back in the oven for 10 minutes, then remove and stir again.
11. Continue baking and stirring every 10 to 15 minutes until the top is golden brown and the inside is just a little moist. This will take about an hour to an hour and a half. Enjoy!

How to Dry Out Bread for Making Stuffing

• For the overnight drying method, cut a loaf of fresh bread into small pieces, about 1-inch each. Then spread all the bread pieces out on a large baking pan. A single layer is the best way to do this to get maximum airflow around the pieces of bread. Leave the bread on your counter overnight (12+ hours) until it feels stale and stiff to the touch.
• For a quick drying method, preheat your oven to 200 degrees and bake your chopped bread on a baking sheet for 20 minutes.

What’s the difference between sourdough stuffing and regular stuffing?

• The big difference between sourdough stuffing and regular stuffing is sourdough stuffing is made with sourdough bread.

Does sourdough stuffing taste different than regular stuffing?

• Some of the sour taste of sourdough bread does come through in the flavor of sourdough stuffing. More than it does when eating a piece of the bread on its own. If you’re used to sourdough bread you may not notice. But, if you’re trying sourdough bread for the first time when you make this recipe, please keep that in mind.

Storing Homemade Sourdough Stuffing

I recommend baking and eating the stuffing the day of for better flavor and texture. Store leftovers in a sealed container and in the fridge for 2-3 days.

Homemade Sourdough Stuffing

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• Author: Michelle Powell
• Total Time: 1 hour 30 minutes
• Yield: 8

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This easy Homemade Sourdough Stuffing recipe is perfect for Thanksgiving! Made with sourdough bread, fresh herbs, and sauteed veggies. Super flavorful and delicious! If you’re looking for an impressive Thanksgiving stuffing recipe that utilizes your sourdough bread, this dish is a must-try! It’s the perfect way to elevate your holiday feast with comforting, delectable flavors.

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Ingredients

• 1 loaf stale sourdough bread, chopped into 1-inch cubes
• 2 tsp olive oil plus more if needed
• 1 1/2 cups onion, finely diced
• 1 cup celery, chopped small
• 2 cups chopped fresh parsley, loosely packed
• 2 tbsp fresh thyme leaves or 2 tsp dry thyme
• 2 tbsp fresh rosemary needles or 2 tsp dry rosemary
• 1/8 tsp ground pepper
• 2 1/2 tsp rubbed sage
• 1/2 cup butter
• 3 cups low-sodium chicken broth 

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Instructions

1. Preheat the oven to 350 degrees. Lightly grease a round or rectangular casserole dish and set it aside.
2. Using a large pot, sauté the diced onion and chopped celery in olive oil over medium heat.
3. When the onion and celery are close to soft, add the fresh OR dry herbs (parsley, thyme, rosemary). Pour in a little more olive oil if needed to keep the pan moist. Stir for a few minutes until the fresh herbs are soft.
4. Add the black pepper and the stick of butter to the vegetable mixture and break it into pieces with a wooden spoon. Stir gently until the butter is melted.
5. Add 2 cups of the chicken broth and stir until it’s warm.
6. Remove the pot from heat and add the stale bread cubes to the stock mixture. Stir well to combine the veggies and herbs throughout.
7. Add more stock as needed to ensure the bread cubes are moistened, but not soggy. I added another half cup of chicken stock.
8. Spread the stuffing mixture evenly in a round or rectangular casserole dish, but do not mash it down.
9. Bake sourdough stuffing uncovered for 25 minutes at 350 degrees Fahrenheit. The top of the bread mixture will start to lightly brown at this point.
10. Remove from the oven and stir to bring the wet bread pieces from the bottom, up to the top. Place the dish back in the oven for 10 minutes, then remove and stir again.
11. Continue baking and stirring every 10 to 15 minutes until the top is golden brown and the inside is just a little moist. This will take about an hour to an hour and a half. Enjoy!

Notes

• For stale bread- leave the bread on your counter overnight (12+ hours) until it feels stale and stiff to the touch OR preheat your oven to 200 degrees and bake your chopped bread on a baking sheet for 20 minutes.
• Add additional stock as needed to ensure the bread crumbs are moistened, but not soggy. I added a half cup of the chicken stock.
• The big difference between sourdough stuffing and regular stuffing is sourdough stuffing is made with sourdough bread.
• Some of the sour taste of sourdough bread does come through in the flavor of sourdough stuffing. More than it does when eating a piece of the bread on its own. If you’re used to sourdough bread you may not notice. But, if you’re trying sourdough bread for the first time when you make this recipe, please keep that in mind.

• Prep Time: 30 minutes
• Cook Time: 1 hour

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This One Pan Creamy Chicken Gnocchi is the perfect comfort dish for those cold nights. I love a good creamy dish and this one is hits the flavor charts. The best part is you can make it all in one pan! Winning.

The juicy chicken and tender gnocchi blend perfectly with the sun-dried tomatoes. Plus, it’s to easy to make and taste incredible just like my Crispy Potato Tacos.

This One Pan Creamy Chicken Gnocchi comes together so easily that you can make up a batch to have for Sunday dinner or any gathering where people will be over. This Creamy Chicken Gnocchi is sure to be a favorite and crowd-pleaser.

WHY YOU’LL LOVE THIS One Pan Creamy Chicken Gnocchi

Customizable. One of the best things about this One Pan Creamy Chicken Gnocchi is the flexibility to adapt the recipe as you wish. You can easily switch out the type of gnocchi, herbs, or sauce ingredients. See the variation section below for more detailed ideas.

Great for Entertaining/Gathering. One Pan Creamy Chicken Gnocchi is a great dish for gatherings, cookouts, and family dinners. Since it comes together in pan, you don’t need to worry about keeping ingredients separate. It also is a dish that comes together quickly.

INGREDIENTS

Chicken- The juicy and flavorful chicken makes for a delicious bite every time.

Onion- The base of the creamy sauce.

Garlic- The hint of garlic helps create a balance of flavors in the sauce.

Butter- Adds flavor and brings the sauce together.

Chicken Stock- Used for flavoring and depth of the creamy sauce.

Heavy Whipping Cream- The star of the cream sauce that is so luxurious.

Sun-Dried Tomato- Adds flavor and texture to the dish.

Grated Parmesan- The salty and cheesy flavor the creamy sauce needs.

Gnocchi- Fluffy and tender gnocchi makes this recipe comforting.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Boil gnocchi according to instructions and set aside when done. 
2. In a cast iron, add olive oil over medium heat. Add chicken and season with salt and pepper. Cook through and set aside chicken on a plate or pan.
3. Next, add the diced onions to the same cast iron and render them down over low to medium heat. Then add the pressed garlic and cook 1-2 minutes.
4. Add butter and ½ chicken stock in the cast iron and mix. Then, add heavy whipping cream and parmesan to the sauce. Add in more stock to desired consistency. 
5. Next, add the cooked chicken, gnocchi, and sundried tomatoes to the cast iron and place in the oven for 15 minutes. Top with parsley and enjoy.

VARIATIONS

Use different gnocchi- You can swap out the gnocchi for diced potatoes like golden potatoes or a penne pasta for a flavoral and texture change to the dish. Just be sure to cook either one to al dente as it will continue to cook in the oven.

Use different herbs- This recipe only scratches the surface on herbs. You can use any variety you like based on preference. Some other types of herbs that go great with Creamy Chicken Gnocchi are: oregano, rosemary and cayenne pepper (for spice).

Use dairy-free alterative- If you prefer a dairy-free dish, try canned coconut milk or coconut heavy whipped cream in place of the heavy whipping cream.

Tips/STORAGE

I like to boil the gnocchi to al dente and then let it finish cooking in the oven once all combined.

Store leftovers in a sealed container and in the fridge for 2-3 days.

One Pan Creamy Chicken Gnocchi

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• Author: Michelle Powell
• Total Time: 40 minutes
• Yield: 4-6

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This 40-minute One Pan Creamy Chicken Gnocchi is made with juicy chicken breast, fluffy and tender gnocchi, and sun-dried tomatoes, all brought together in a luxurious cream sauce. It’s easy, super comforting, and a dinner option you’ll want to devour again and again.

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Ingredients

• 2 tbsp olive oil
• 1–2 lbs chicken
• salt and pepper to taste
• 1 onion, diced
• 4 cloves garlic, pressed
• 1 stick of butter
• 1 qt chicken stock
• 1/2 quart heavy whipping cream
• 1 package sun-dried tomato
• 1 cup fresh grated parmesan
• 1 lb gnocchi

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Instructions

1. Preheat the oven to 350 degrees. Boil gnocchi according to instructions and set aside when done. 
2. In a cast iron, add olive oil over medium heat. Add chicken and season with salt and pepper. Cook through and set aside chicken on a plate or pan.
3. Next, add the diced onions to the same cast iron and render them down over low to medium heat. Then add the pressed garlic and cook 1-2 minutes.
4. Add butter and ½ chicken stock in the cast iron and mix. Then, add heavy whipping cream and parmesan to the sauce. Add in more stock to desired consistency. 
5. Next, add the cooked chicken, gnocchi, and sundried tomatoes to the cast iron and place in the oven for 15 minutes. Top with parsley and enjoy.

Notes

• I boiled the gnocchi to al dente and let it finish cooking in the oven when all combined.
• Store leftovers in a sealed container and in the fridge for 2-3 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

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