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April 1, 2010

Gnocchi With Chicken, Tomatoes & Mozzarella

Gnocchi is probably my favorite pasta. They are like little plump potato pillows. I have tried twice to make my own from scratch and they were, admittedly, a complete failure. I've decided to stick with the pre-made gnocchi in the refrigerated section of Whole Foods to save my sanity, although I'm sure I will try it again sometime. Here is a gnocchi recipe I made tonight. It is amazingly simple, healthy and fresh.

Ingredients, serves 2
1 package potato gnocchi (9 oz.)
1/2 package grape tomatoes (about 12)
2 chicken breasts
1/2 container of fresh mozzarella balls, in water
Basil leaves, about 8, cut into strips
3 cloves of garlic
Freshly shredded Parmesan, for topping
Olive oil
Salt & Pepper to taste

Drizzle some olive oil on the chicken breasts and season with salt and pepper. Grill on medium heat for about 5-6 minutes per side, depending on the thickness of the breasts. Remove from heat and let rest.

Bring a pot of water to a boil. Salt the water. In the meantime, heat 2 Tablespoons of olive oil in a saute pan over medium heat. Mince the garlic and chop the grape tomatoes into small pieces. Add the garlic and tomatoes to the oil and cook, stirring frequently. Don't allow the garlic to burn. When the water is boiling, add the gnocchi. Cook until they float to the top and are soft, about 8 minutes. Strain. Cut the mozzarella balls into small pieces then add along with the basil to the tomatoes. Cut the chicken into cubes. Add the chicken and the gnocchi to the sauce in the saute pan and toss to coat. Top with some shredded Parmesan and serve.


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