• Before starting, preheat the oven to 425˚F.
• Wash and dry all produce.
• To a parchment-lined baking sheet, add gnocchi and 2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 2 tbsp oil per sheet.) Toss to combine. 
• Roast in the middle of the oven for 8-10 min, until tender and lightly golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven.) 

• Pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate.
• Meanwhile, cut zucchini in half, then into 1/4-inch half moons.  
• When the chicken is done, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. 
• Add corn, tomatoes and zucchini. Cook for 4-5 min, stirring occasionally, until tender-crisp. Season with salt and pepper. 

• To the pan with veggies, add half the Smoked Paprika-Garlic Blend (use all for 4 servings). Cook for 30 sec, stirring constantly, until veggies are coated. 
• Add pesto, cream and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring occasionally, until slightly thickened. 
• Season with salt and pepper. 
• Remove the pan from heat. 
• Add gnocchi and spinach. Stir for 1 min, until gnocchi is coated and spinach is wilted.

• Slice chicken.
• Divide gnocchi between plates. Top with chicken.
• Sprinkle goat cheese over top. 

If you’ve opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer chicken to a plate. Use the same pan to cook veggies.

Slice chicken. Top plates with chicken.