Roasted Chicken, Parmesan -and Basil Cream Gnocchi
If you’re looking for a quick midweek supper that is both easy to make and delicous to eat, look no further. This recipe is all about easy “shortcut” ingredients that when fused together maximize flavor! I think there is a certain charm to using exceptionally good quality “shortcut” ingredients to create something exceptional that is relaxing to cook and eat. For this reason, I use a good quality, store-bought, golden-brown rotisserie chicken, a package of fresh, store-bought gnocchi and a jar of ready-made basil pesto – be sure to get a good quality one that is bright and green in color.
If you never had gnocchi before, I think it’s best described as pillows of pasta made from potato mash , egg and flour – what a sensational thought in its own. You can easily make your own gnocchi, but I often use fresh, store-bought ones. Keep in mind that fresh gnocchi is not dehydrated and is sold in the fresh produce isle and should preferably be used as soon as you bought it.
In this recipe, Chef Adri, combines roasted chicken with fluffy pillows of potato gnocchi, tied together with a creamy parmesan and basil pesto sauce. It is absolute luxury, perfectly balanced by the freshness of the basil against the rich, velvety, parmesan cream. You can also use this recipe as guide and change out the ingredients, for example replace the chicken with bacon or mushrooms to make it a vegetarian dish.
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Roasted Chicken, Parmesan -and Basil Cream Gnocchi, by Chef Adri
Ingredients
- 400 g fresh gnocchi
- ¼ cup pasta water
- 300 ml fresh cream
- ¼ cup basil pesto
- 3 cup roasted chicken coarsley chopped
- ½ cup parmesan (plus some to grate over) finely grated
- ¼ cup fresh basil leaves to garnish optional
Instructions
- Add the gnocchi to a sauce pan of boiling water. Cook the gnocchi according to the package instructions. Once it starts to float, the gnocchi is cooked. Remove and set aside.
- Pour out the pasta water, reserving a ¼ cup. In the same pan, over medium heat simmer the cream, pesto and pasta water for 2 minutes. Stir in the parmesan and add the chicken - cook until just heated through. Do not overcook the chicken or it will become dry.
- Combine the gnocchi with the sauce. Serve with freshly grated parmesan cheese and fresh basil.
Notes
