Description
Ingredients
Yield: 5servings | Serving Size: 11/4 cups
1 poundcooked grilled chicken breast, sliced thin
1packageDeLallo Potato Cheese Italian Gnocchi Kit
Gnocchi with Grilled Chicken in a creamy, light roasted red pepper sauce with baby spinach, and Pecorino Romano cheese.
2teaspoonsolive oil
1/4cupshallots, minced
3clovesgarlic, minced
212 ounce jarsroasted red peppers in water, drained
1/2cupbroth, veggie or chicken
1/2teaspoonkosher salt
fresh black pepper, to taste
1/4cuphalf and half cream
1/4cupPecorino Romano, plus more for serving
2cupsbaby spinach
1/4cupchopped fresh basil
Instructions
Prepare gnocchi according to package directions.
- Heat oil in a large skillet over medium-high heat. Add the shallots and garlic and saute for 2 to 3 minutes or until soft. Transfer to a food processor or blender along with the roasted peppers and broth until smooth.
- Pour the pepper puree back into the skillet over medium heat. Bring to a boil, add the half and half, Pecorino, salt, and pepper, and stir until heated, add the spinach and cook until wilted, 4 to 5 minutes.
- Meanwhile in a large pot of salted water cook gnocchi according to package directions. Drain and add it to the skillet with the sauce and chicken. Add fresh basil and serve in bowls with extra cheese, if desired.
Last Step:
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