Ricotta Gnocchi with Chicken

By á-164749

Ingredients

• Gnocchi:
• 15 ounce ricotta cheese
• equal ammont flour (use cheese tub to measure)
• salt and pepper
• Rest of dish
• 6 boneless, skinless breast cut into bitesize pieces
• 1 clove minced garlic
• 1 small onion thinly chopped
• 1 1/2 teaspoon fresh sage chopped
• olive oil
• 3/4-1 cup slice, pitted kalamata olives
• grated parmesan cheese, optional
• red pepper flakes, optional

Preparation

Step 1

1. In a large bowl combine ingredients for gnocchi. Mix until it forms balls. Divide into 4 portions. Place onto floured work surface.
2. Roll each piece into a long, ½ inch thick rope and cut into 1 inch sections. Toss pieces onto floured baking tray
3. In a large pan with olive oil over medium heat sauté garlic and onion until softened
4. Add chicken, sage, salt and pepper and cook until chicken is cooked thru.
5. Meanwhile, bring large pot of water to a boil, carefully add as many gnocchi as you think you’ll need (freeze remainder if not using) and stir to avoid sticking.
6. Allow water to reach rolling boil for a couple minutes, when gnocchi float they are done. This will NOT take very long
7. Mix gnocchi and olives into chicken pan.
8. Dish out and garnish with parmesan cheese and red pepper flakes