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Cherry Tomato Italian Chicken Gnocchi

1 (16 oz.) package potato gnocchi
1 (14.5 oz.) crushed tomatoes
1 pint cherry or golden tomatoes, halved
4 boneless, skinless chicken breasts, pounded to an even thickness
4 cloves garlic, minced
2 sprigs rosemary, stems removed, minced
1/2 yellow onion, thinly sliced
1/3 cup parmesan cheese, grated
1/3 cup extra-virgin olive oil, divided
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper, to taste
Fresh basil, garnish
Preheat oven to 350º F.
Heat 2 tablespoons olive oil in a large pan or skillet over high heat and sear chicken breasts until browned on all sides. 3-5 minutes. Once browned, remove chicken to a separate plate and set aside.
Return skillet to stove and heat remaining olive oil over medium-high heat. Add onion and sauté for 5-7 minutes, or until softened and translucent.
Add garlic and cook for 1 minute, or until fragrant. Season generously with salt and pepper, then add dried rosemary, basil, oregano and red pepper.
Pour in crushed tomatoes and halved cherry tomatoes and bring to a boil, crushing cherry tomatoes as you go. Return chicken to pan and cover with sauce.
Transfer skillet to oven and cook for another 15-20 minutes, or until it’s completely cooked.
While chicken is in the oven, bring a large pot of salted water to boil and cook gnocchi according to package directions, or until gnocchi rise to the surface.
Drain and immediately add to hot skillet, tossing in sauce until coated.
Serve hot, garnished with fresh basil and parmesan cheese, and enjoy!