Gnocchi with Chicken in Tomato Sauce
I love Italian cuisine. Next to Chinese and Asian foods, it’s one of my absolute favourites. The food, the wine and the simple way in which they put dishes together tugs are my food heart strings.
When I first started diving into all things Italian food, one of the dishes that first caught my attention was gnocchi. Little potato dumplings that are sometimes served in tomato sauce, white sauce or just sauteed in butter. There was somethings about it that spoke to me.
It quickly became one of my favourite dishes and since that faithful day about 10 years ago when I first started making it, it’s been a regular on our dinner menu. Plus it is super easy to make, freezes well and ready when you need a hearty meal, especially when it’s a little chilly outside.
Great on their own, gnocchi is light and delicious. But when paired with sauce, it becomes even better.
And that’s what we’ve done. Paired with Ready-made tomato sauce and chicken, this dish is a one bowl delight.
Here it is our Gnocchi with Chicken in Tomato Sauce. We hope you enjoy the recipe!
- 1 Large Potato (about 3/4 cup when mashed)
- 1 1/2 Cups GF 1:1 Baking Flour, plus more for sprinkling
- 1 large egg
- Pinch of Salt
For Chicken & Tomato Sauce
- 2 Chicken Breast, cut into 1 inch chunks
- 2 Cloves garlic, chopped
- 1/2 onion, chopped
- 1 (24 oz) jar of Pasta Sauce
- 2 teaspoons Italian seasoning
- 2 teaspoons coconut sugar
- Salt and pepper to taste
- To make the gnocchi, start by peeling and boiling your potato unitl tender. Drain and mash with a fork or potato masher until there are no more chunks.
- When the potato is cool to the touch, add egg, GF Flour, pinch of salt, then knead until a dough forms. If the dough is too wet simply add a little more GF flour, and if you think it's to dry simple add water 1 tablespoon at a time.
- Turn the dough out onto a floured surface, divide in two and roll into "snakes". Cut into pieces about 1/2 inch wide. Using the back of a fork, press each one of the gnocchi making little ridges to help hold the sauce when it cooks.
- Cook by bringing a large pot of water to a boil, sprinkle generously with salt and cook dumplings for about 3-5 minutes. They will float to the top when they're done.
- Once done, drain, reserving some of the pasta water and set aside until ready to use.
For Chicken & Sauce
- Season chicken by sprinkling with italian seasonging and a little salt and pepper, toss to combine.
- In a large skilltet, heat 1 tablespoons olive oil over medium to high. Add chicken and saute for about 7 minutes unitl cooked. Remove from pan and set aside.
- In the same skillet, add garlic and onions, cook until fragrant, then add a spalsh of white wine, stock or water to degalze the pan and lift up any bits that may have stuck to the bottom.
- Add the chicken back to the pan, along with any juices that may have seeped out. Reduce the heat to medium low, add the tomato sauce along with about 1/4 cup of the reserved water from the gnocchi, Coconut suagr and the cooked gnocchi.
- Fold everything together, cover and let simmer for about 5 minutes until everything is heated through and the gnocchi has had tme to absorb some of the sauce.
- Once done, season with a little salt if needed, then remove from heat, and serve in bowls topped with Mozzarella or Parmesan Cheese and a little fresh parsley.
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