Use yesterday's leftovers to make this super fast feast! If you did not make the Double Roast Chicken, you can substitute a store bought Rotisserie chicken and 4 cups of roasted veggies such as winter squash, carrots, and onion.

What you need

8 tablespoons Tessemae's Zesty Ranch
4 cups diced leftover roasted veggies (from Double Roasted Chicken)
coarse salt and ground pepper
6 cups pulled leftover roasted chicken (from Double Roasted Chicken)
12 ounces fresh gnocchi (we used Cappellos!)
2 cups baby arugula
grated pecorino or parmesan cheese, optional

What to do

Set a pot of salted water to boil for the gnocchi. In a large skillet, heat 3 tablespoons Zesty Ranch over medium. Add the veggies and cook, tossing, until heated through. Fold in the chicken and cook, tossing until warm.
 
Cook the gnocchi according to the package instructions. Drain and add to the pan with the veggies and chicken. (If it all won't fit in your pan, use the pasta pot instead.) Drizzle in 3 more tablespoons Zesty Ranch and season with salt and pepper. Toss just to combine.
 
Divide the gnocchi between plates, top with the arugula, and drizzle with a little more Zesty Ranch. Top with cheese, if using.

Serves 4