A few years ago, I stumbled upon Gnocchi, a potato-based dumpling, and immediately was drawn to its versatility. One night, I had several ingredients on hand and decided to throw them all together to see how it would fare. I ended up liking it enough to include in a friend's recipe book, put together by her family as a wedding gift, and we have made it several times since.
My next endeavor is to try my hand at homemade Gnocchi. From what I have learned, it's not hard, just a little time consuming... but, then again, isn't everything that's worth having?
It's only Monday, so add this recipe to the week's menu line-up - a healthy meat and veggie, one-skillet dinner... easy-peasy and oh-so-good!
Jen's Italian Gnocchi and Chicken Supper -
makes 6 servings
makes 6 servings
Ingredients:
- 3 tbsp. olive oil
- 3 cloves garlic, minced
- 1 zucchini, sliced and quartered
- 1 jar (7 oz.) roasted red peppers, coarsely chopped
- 7-8 sun-dried tomatoes packed in oil, coarsely chopped
- 2 large boneless chicken breasts, cut in 1-inch pieces
- 4-5 tbsp. pesto
- 1 pkg. potato gnocchi
- fresh parmesan cheese
- kosher salt and pepper to taste
~ Follow package directions for gnocchi.
~ Salt chicken pieces and set aside.
~ Salt chicken pieces and set aside.
~ While pasta cooks, in large saute' pan, heat oil over medium heat.
~ Add garlic, and cook about 30 seconds until golden.
~ Add onion and zucchini, cooking until onion is translucent and zucchini is softened.
~ Add peppers, tomatoes, and chicken, stirring frequently until chicken is no longer pink.
~ Add pesto (more, if preferred) to pan and stir to coat.
~ Drain pasta, saving 1/2 cup of pasta water.
~ Add pasta to pan, and thoroughly combine allowing pasta to heat through. Add a bit of
pasta water, if needed, to help coat.
pasta water, if needed, to help coat.
~ Serve with freshly shaved parmesan cheese.
Recipe from The Lazy Daisy Kitchen.
No comments:
Post a Comment
Leave a comment!