Here’s a favorite of mine – homemade pan fried ricotta gnocchi, with grilled chicken.
This one is nom. Like if there was a nom like no other, this would be it! lol
Just a warning. If you’re cooking for 2, you may even feel a little regret for having to share. Just saying.
This recipe is super easy to make, as the gnocchi, literally takes 30 minutes, and you don’t need any pasta making machines, tools or equipment.
Now lets get the show started! …
- 1 cup All Purpose Flour
- Fresh Bufala Ricotta (or see dairy-free alternative option below)
- 2 Eggs
- 4 Garlic Cloves, roasted and mashed
- Use 1.5 tsp of Granulated Garlic as an alternative to roasting the garlic
- 1 tsp each, Sea Salt & Fresh Ground Pepper
- 2 pieces of Chicken Breast, skinned, deboned and cleaned of any fat
- Sea Salt and Fresh Ground Pepper
- Extra Virgin Olive Oil
- In a large mixing bowl, combine the ricotta, garlic, eggs, salt and pepper
- With electric mixer, combine ingredients until smooth
- Add flour 4 tablespoon scoops at a time, beating with mixer to form dough
- Lightly flour a clean surface and your hands (to avoid the dough sticking)
- Roll dough into ½ inch logs
- Cut logs into 1 inch pieces (think the size of a gnocchi)
- Place gnocchi pieces on a lightly floured cookied sheet and refrigerate until ready for use
- Bring a medium to large size pot of water to a boil, add sea salt
- Drop in gnocchi, and the gnocchi will be ready once they float to the surface
- In a large skillet, pan fry gnocchi in a olive oil until browned on all sides
- Gently toss gnocchi with 2 tablespoons of pesto
- Be sure to remove the tenders from the chicken breast
- Score one side of the chicken breast creating a small grid, be sure not to cut all the way
- Rub chicken breast with a bit of olive oil and sprinkle with salt and pepper on both sides
- Add a large frying pan (or grill pan if you have) to high heat
- Once the pan is hot enough, reduce heat to medium heat
- Add chicken breasts to pan and grill undisturbed for 5 minutes (or until bottom is golden brown)
- Flip chicken breast and cook other side for another 5 minutes (or until the opposite side is golden brown)
- Place cooked chicken in aluminum foil, score side up
- Lightly drizzle olive oil within the scores of the meat
- Squeeze fresh lemon juice and season with thyme
- Wrap in foil and allow to settle until ready to plate
- Add 2-3 large tablespoons of tomato sauce on plate
- Place desired pieces of gnocchi (8 should be good) and top with chicken
- Sprinkle with fresh ground pepper and grated cheese
- For dairy-free gnocchi, replace the ricotta with 2 boiled potatoes, chilled and mashed.
- Be sure to let the potatoes cool, or the heat will cook the egg and flour resulting in a really dense gnoochi.
- I used my homemade tomato sauce, which you can get the recipe from my post How to Make Basic Tomato Sauce with Fresh Tomatoes, or if you are strapped for time, store bought is fine, I recommend a simple marinara with basil.
- I used homemade pesto, consisting of fresh basil leaves, pine nuts (you can also use walnuts for a cheaper alternative), extra virgin olive olive oil, sea salt and garlic.
- I’m completely horrible at providing a recipe to this day, as I always eyeball the measurements, but buy a small jar to save yourself the time, as you’ll only need a bit.