Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, italian olive chicken and peppered gnocchi. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Italian Olive Chicken and Peppered Gnocchi is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Italian Olive Chicken and Peppered Gnocchi is something that I’ve loved my whole life.
You might adore Olive Garden for the unlimited salad and breadsticks or the ultra-comforting pastas, but for me, it's all about the luxuriously creamy chicken gnocchi soup. Just thinking about it, I can smell the herb and black pepper-flecked broth and feel the warm, satisfying comfort it brings to my. Add chicken, chicken stock, half and half, salt and pepper, thyme.
To get started with this recipe, we must first prepare a few components. You can cook italian olive chicken and peppered gnocchi using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Italian Olive Chicken and Peppered Gnocchi:
- Get 4 boneless skinless chicken breast
- Get 1 large egg
- Get 1 Cup Italian Bread Crumbs
- Take 1 Package Potato Gnocchi
- Take Extra Virgin Olive Oil
- Make ready 4 Cloves Fresh Chopped Garlic
- Make ready 3-4 Sprigs Fresh Thyme
- Get 1 Cup Fresh Basil chopped
- Prepare 1 Large Red Onion
- Make ready 1 Large Can Fire Roasted Tomatoes diced
- Get 6-8 Diced Roma Tomatoes
- Make ready 1 Can Pitted Black Olives
- Take 1.5 Cups Cabernet or Dry Red Wine
- Get Cracked Black Pepper
- Take Coarse Ground Sea Salt
- Take Fresh Grated Asiago
Heat olive oil in skillet on medium high heat. Remove the chicken and let cool. Pull off the meat and shred into bite-sized pieces; cover and set aside. Season the broth with salt and pepper.
Steps to make Italian Olive Chicken and Peppered Gnocchi:
- For Sauce: - Dice onion and garlic. Coat bottom of a large stock pot with EVOO. On Medium High heat add onions, garlic, and wine. Cook 8-10 minutes until onions are translucent. Add diced tomatoes, chopped basil, thyme sprigs. Reduce heat to simmer. Halve olives and add to sauce. Allow to simmer for an hour on low heat. Salt to taste.
- For Chicken: - Preheat Oven to 375 degrees. - - In a bowl, wisk egg. Dip each chicken breast to coat with egg then coat with bread crumbs. Sprinkle with Salt and Pepper. - - Grease baking sheet with EVOO, place chicken on sheet and bake for 45 minutes. (Depending on size of chicken breast) - - Once done remove from pan into a hot oiled skillet and cook for another 3-5 minutes each side. This adds a much needed crunch factor.
- For Gnocchi: - Prepare Gnocchi as directed on package. (Boiled normally). Transfer prepared Gnocchi to a hot oiled skillet. While frying Gnocchi add salt and pepper. Pepper to taste. Remove from heat when golden on one or both sides.
- Serve Chicken over top Peppered Gnocchi, top with Red Sauce. Sprinkle fresh asiago for the finishing touch. Pair with a mellow Chianti and enjoy!
Bring the soup to a boil and drop in the gnocchi. This gnocchi recipe was taught to me when a friend came to visit from Genoa, Italy. Her mother came with her, and one night, alongside a small mountain of beautiful, fragrant basil, she Gnocchi-making takes practice, patience, and persistence. At their best, potato gnocchi can be light and delicate. This homemade chicken gnocchi soup is the perfect comfort food… creamy, hearty and delicious!
So that’s going to wrap it up with this special food italian olive chicken and peppered gnocchi recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
