Gnocchi is the lesser known sister of pasta. And well, I am a carb and pasta lover. So if you are like me and waited too late in life to get on the gnocchi train, now is your chance. (What a wonderful train that would be.) In this recipe, the gnocchi will be fully cooked after boiling, but we always like to crisp the outsides too. You can just toss them in a skillet with some olive oil or butter for a few minutes over medium heat. And do not forget a batch of romesco.
CHICKEN GNOCCHI WITH BROCCOLI
Serves 3-4
1 tablespoon olive oil
1 head of broccoli, de-stemed
2 pounds potato gnocchi, cooked al dente
1 pound boneless skinless chicken breast, cooked and shredded
1 batch romesco
1/4 cup parmesan, grated
Heat olive oil in a skillet over medium heat. Add broccoli and gnocchi to pan. Season with salt and pepper. Stir occasionally, cooking for 4-5 minutes. Remove from heat and serve with shredded chicken. Top with romesco sauce and parmesan.
- 1 tablespoon olive oil
- 1 head of broccoli, de-stemed
- 2 pounds potato gnocchi, cooked al dente
- 1 pound boneless skinless chicken breast, cooked and shredded
- 1 batch romesco
- ¼ cup parmesan, grated
- Heat olive oil in a skillet over medium heat. Add broccoli and gnocchi to pan. Season with salt and pepper. Stir occasionally, cooking for 4-5 minutes.
- Remove from heat and serve with shredded chicken. Top with romesco sauce and parmesan.