• Before starting, preheat the broiler to high. Wash and dry all produce.
• Halve tomatoes.
• To an unlined baking sheet, add tomatoes, 1/2 tbsp (1 tbsp) oil and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Toss to coat.
• Broil in the top of the oven for 4-6 min, until tomatoes are lightly charred and tender.

• Pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
• Transfer chicken to a plate. Carefully wipe out pan.
• Reheat the same pan over medium-high, add 2 tbsp (4 tbsp) butter. Swirl pan for 30 sec, until butter is melted.
• Add gnocchi, onions and peas. Season with salt and pepper. Cook for 2-4 min, stirring often, until softened and lightly golden.
• Sprinkle Cream Sauce Spice Blend over top. Stir to combine.

• Add cream sauce base and 1 cup (1 1/2 cups) water to the pan with gnocchi. Stir to combine. Bring to a boil over high. Cook for 3-4 min, stirring often, until gnocchi is soft and sauce thickens slightly.
• Meanwhile, using scissors, roughly snip spinach in its bag.
• Remove gnocchi from heat. Add spinach and Parmesan. Season with salt and pepper.

• Thinly slice chicekn.
• Divide gnocchi between bowls.
• Top with chicken, blistered tomatoes and feta.
• Using scissors, snip dill over top.

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer chicken to a plate. Carefully wipe out pan. Reuse the same pan to cook gnocchi. 

Thinly slice chicken. Top bowls with chicken.