Ingredients
- 400g can chopped tomatoes
- 2 chicken breast fillets
- 1 red onion – finely chopped
- 2 garlic cloves – finely chopped
- 1/2 teaspoon of dried rosemary
- 1/2 teaspoon of dried thyme
- Dash of chilli flakes
For the gnocchi
- 300g potatoes – peeled and diced
- 1 teaspoon of dried basil
- 100g of plain flour
- Salt and freshly ground black pepper
Firstly, we’ll prepare the gnocchi. Boil the potatoes until soft and drain off the water. Mash the potatoes thoroughly and mix in the basil, and salt and pepper to season. When the potato mixture is perfectly smooth add in the flour a little at a time and mix together with a wooden spoon. It should for a ball of gnocchi. Knead the dough with floured hands for a couple of minutes. Rip off pieces of the ball, roll into sausages and then cut into bite size chunks. Save this for later.
With the gnocchi all but done you can cook the chicken. In a frying pan over a medium to high heat add some oil and then the chicken and garlic. Fry for a couple of minutes and then add the chilli flakes, rosemary and thyme and continue to fry until the chicken is done. Add in the onions and fry the mixture for another minute or two before adding in the tinned tomatoes. Bring to the boil then allow it to simmer for at least 10-15 minutes, stirring occasionally.
Just before you’re ready to serve up, bring a pan of water to the boil and place the gnocchi into the water without crowding the pan. Cook them until they rise to the surface, which should only be a minute or so. You can either serve the gnocchi separate or mixed in with the chicken and sauce. Serve it up straight away and enjoy!
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