Chicken gnocchi in pesto sauce

In a large saucepan, melt
butter and fry chicken pieces until brown.

Add chicken soup, stock,
herbs, salt and pepper. Bring to a boil, stirring occasionally.

Stir in gnocchi and
spinach and cook for 10 minutes.

To make potato
gnocchi:

Bring a large pot of
salted water to a boil.

Peel potatoes and add to
pot.

Cook until tender but
still firm for about 15 minutes.

Drain, cool and mash with
a fork. Combine 1 cup of mashed potato, flour and egg in a bowl.

Knead until dough forms a
ball.

Shape small portions of
the dough into long snakes on a floured surface and cut into small pieces.

Serve chicken topped with
pesto.