Sort ingredients
anitaj
QR Code
Listen
Pdf
Place a large saucepan over medium heat.
Add 1 tablespoon oil and sear the gnocchi until browned on both sides, about 12 minutes.
Remove from the pan and set aside.
In a small bowl, mix flour, onion powder, and salt.
Coat the cubed chicken breast evenly in this mixture.
In the same pan, add a little olive oil and cook the chicken over medium heat until golden brown on all sides and cooked through, about 8–10 minutes.
Remove the chicken from the pan and set aside with the gnocchi.
Lower the heat to medium-low. Add the sun-dried tomato oil, garlic, and onion to the pan.
Cook gently until the onion becomes translucent.
Stir in the oregano or parsley, chopped sun-dried tomatoes, tomato paste, and warm water.
Simmer for 4–5 minutes, stirring occasionally.
Reduce heat to low. Slowly add the heavy cream, whisking until fully incorporated.
Add the cherry tomatoes (pierced beforehand with a fork so they don’t burst).
Cook on low until the tomatoes soften, about 4–5 minutes.
Return the cooked chicken and pan-fried gnocchi to the pan.
Gently toss everything together until well coated in the sauce and heated through.
Divide between two plates or serve directly from the pan.
Top with grated parmesan, freshly cracked pepper, and basil if desired.