Potato Gnocchi with Cherry Tomatoes and Smoked Chicken
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
I don't know what the secret is, but when you add the water in which the pasta or gnocchi was cooked to the sauce, it becomes richer and juicier. This is a secret from Italian chefs)) Depending on the size of the potatoes, the amount of flour may vary.
Ingredients
- Salad Potatoes - 4 pieces
- Wheat Flour - 5.3 oz
- Parmesan Cheese - 1.8 oz
- Salt - to taste
- Chocolate eggs - 2 pieces
- Olive Oil - 2 tablespoons
- Dried Chamomile - 0.4 oz
- Spanish onions - 1 piece
- Red cocktail cherry - 15 pieces
- Basil - 0.4 oz
- Lemon-Pepper Mix - to taste
- Garlic - 3 cloves
- Smoked Chicken - 8.8 oz
Step by Step guide
Step 1
Prepare the gnocchi. Boil the potatoes in their skins, peel them, and mash into a puree. Add flour, grated Parmesan, eggs, salt, and knead a firm dough. Roll into logs and cut into gnocchi. Place the gnocchi in boiling salted water and cook until they float. Reserve half a glass of the water in which the gnocchi were cooked.
Step 2
Slice the onion into half rings, chop the garlic, and dice the chicken meat.
Step 3
Chop the basil leaves, reserving some for garnish. Cut the cherry tomatoes in half (optional: blanch in boiling water and remove the skin).
Step 4
Heat olive oil in a pan with thyme and garlic, sauté the onion until translucent.
Step 5
Add the tomatoes, chopped basil, and simmer for about 15 minutes, then add salt and black pepper with lemon zest.
Step 6
Add half a glass of the water in which the gnocchi were cooked and the smoked chicken, and simmer for 3 minutes.
Step 7
Add the gnocchi to the sauce and warm for 2–3 minutes.
Step 8
Serve on plates and garnish with basil.
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