This dish ticks every box in the flavour game: Creamy, salty, rich, sweet and with those delicate, fluffy pillows of Gnocchi heaven...I just wish we saved enough for tomorrow's lunch! This is one recipe that even Nonna will approve of! Buon Appetito!
- Potatoes | 6 (Peeled)
- Salt & Pepper | To season
- Egg | 1 (Large)
- Plain Flour | 1 1/2 Cups
- Olive Oil | 1 Tbsp
- Chicken Breast | 400gm
- Garlic | 1Tbsp (Minced)
- Mushrooms | 1 Cup (Sliced)
- Sun-dried Tomatoes | 125gm (In Oil)
- Cooking Cream | 100g
- Cheese | 100g (Cheddar)
- Basil | 1 Bunch
STEP 1 | In a large pot boil potatoes until tender, remove from the pot and let cool. Then peel, quarter and mash well.
STEP 2 | Add salt, pepper and one large egg to the mashed potatoes and mix together with a fork. Then add the flour and mix through again.
STEP 3 | Knead lightly until dough is manageable and not too sticky. Add a little more flour if the dough is too moist. Break the dough into four equal portions and with each one, roll to 1 cm in thickness on a floured board. Cut into 3 cm lengths and roll into a ball.
STEP 4 | Place on a floured tray until ready to use.
STEP 5 | Cook the gnocchi in batches in a large pot of salted boiling water. Remove with a slotted spoon as they rise to the top.Sauce
STEP 1 | In a large pan heat the oil over medium-high heat. Add the sliced chicken breast, minced garlic, salt & pepper, mushrooms, sun-dried tomatoes and stir well.
STEP 2 | Cook until the chicken has turned white, then add some extra flour (to thicken the sauce), cream, cheese, basil and stir through.
STEP 3 | Following the method above, and the cooked gnocchi to the sauce, then gently mix through.
STEP 4 | Garnish with a few more basil leaves and lightly roasted pine nuts.SERVES 4