Italian cuisine

Chicken Breast With Gnocchi And Vegetables

Chicken Breast With Gnocchi And Vegetables light ad creamy gnocchi with roasted chicken breast all in a spicy tomato sauce. This dish is delicious and amazing-looking, ideal for a perfect dinner.

Chicken Breast With Gnocchi And Vegetables
5 stars rating if you like it!
PRE TIME: 20 min
TOTAL TIME: 40 min
  • For the Gnocchi
  • 2/3 cup Flour
  • Salt to taste
  • 1 large Egg
  • 2 tsp. Olive oil
  • 2 tbsp. Scallion
  • 1 Medium Zucchini
  • 1/2 cup Chicken stock
  • For the Chicken
  • 2 Chicken breast
  • 1 tsp. Cooking oil
  • Salt & black pepper, to taste
  • 6 Springs Thyme
  • 3 tbsp. Butter
  • For the Sauce
  • 1 tbsp. Butter
  • 2 Cloves Garlic, minced
  • 2 tbsp. Olive, chopped
  • 1/4 cup Shallot, diced
  • 1/4 cup White wine
  • 1/4 cup Tomato sauce
  • 2/3 cup Chicken stock
  • Salt & black pepper, to taste
  • 1 tsp. Sugar
  • 1 tsp. Olive oil
Make a well on the counter with the flour. Then add the salt and eggs. Slowly incorporate the eggs until the mixture forms a ball. Then bring the dough together and knead for 5 to 10 minutes. Add additional flour as needed. Once the dough is fully kneaded, wrap in plastic wrap and let rest for about 10 minutes
Season chicken breast with oil, salt, black pepper, and thyme. Marinate for 10 minutes.
Make the dough into gnocchi: roll out the dough into logs about 3/4 inch (2 cm) thick and cut them into pieces. Place the gnocchi at the rim of the strainer (or the top of the fork tines) and gently press down, rolling it across the fork with your thumb. It will be slightly curled with the indentations on the opposite side.
In a large pan with medium heat, add oil and chicken, cook for 5 minutes and turn it over. Add butter and thyme. Cook for another 5 minutes until golden brown. Take it out to the cutting board. Rest for 5 minutes.
In a sauce pan over medium heat, add butter, shallot, garlic, and olive. Stir a bit. Add white wine and let it evaporate on a high flame. Add tomato sauce and chicken stock. Bring it to a boil and season with salt, black pepper, and sugar.
In a large pan, add oil and gnocchi, and cook until golden brown. Add the scallion and zucchini; season with salt and black pepper. Add chicken stock and simmer for 3~5 minutes. Add olive oil before serving.
For plating: put the gnocchi on the bottom and top with sliced chicken breast. Add the sauce. Enjoy!
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