Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce
Description
Gnocchi with Grilled Chicken in a creamy, light roasted red pepper sauce, baby spinach, and Pecorino Romano will make people think you’re a gourmet cook!
Ingredients
- 2 teaspoons olive oil
- 1/4 cup shallots (minced)
- 3 cloves garlic (minced)
- 2 12 ounce jars roasted red peppers in water (drained)
- 1/2 cup broth (veggie or chicken)
- 1/2 teaspoon kosher salt
- fresh black pepper (to taste)
- 1/4 cup half and half cream
- 1/4 cup pecorino romano (plus more for serving)
- 2 cups baby spinach
- 1/4 cup chopped fresh basil
Directions
- Prepare gnocchi according to package directions.
- Heat oil in a large skillet over medium-high heat. Add the shallots and garlic and saute for 2 to 3 minutes or until soft. Transfer to a food processor or blender along with the roasted peppers and broth until smooth.
- Pour the pepper puree back into the skillet over medium heat. Bring to a boil, add the half and half, Pecorino, salt, and pepper, and stir until heated, add the spinach and cook until wilted, 4 to 5 minutes.
- Meanwhile in a large pot of salted water cook gnocchi according to package directions. Drain and add it to the skillet with the sauce and chicken. Add fresh basil and serve in bowls with extra cheese, if desired.
