Creamy gnocchi, chicken and semi-dried tomato bake
So after being quite successful on a number of occasions cooking chicken pasta bake (both times using yummy pasta bake sauce), I am going to cook a recipe later for the first time for our dinner tonight; Loralie shared the recipe with me a couple of months ago:
Creamy gnocchi, chicken and semi-dried tomato bake
Serves 4
Prep time 15 minutes Cooking time 35 minutes
Ingredients:
1 tablespoon of olive oil
1 small brown onion, halved and thinly sliced
175 gram packet of rindless shortcut bacon rashers, sliced
500 gram chicken breast fillets, cut into 2 centimetre cubes
2 teaspoons of wholegrain mustard
3 teaspoons of garlic paste
Three-quarters of a cup of drained semi-dried tomatoes
Half a cup of liquid chicken stock
1 cup of pure cream
500 gram packet of gnocchi
One-quarter of a cup of fresh basil leaves, torn up
1 cup of fresh breadcrumbs (not to be confused with the dry breadcrumbs you get in a box or packet)
1 cup of grated tasty cheese
Small fresh basil leaves and semi-dried cherry tomatoes, as an optional garnish
Method:
1. Preheat oven to 200 degrees celsius (or 180 degrees celsius if using a fan-forced oven). Heat oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion has softened and bacon is golden. Add chicken. Cook, stirring, for 5 minutes or until browned all over.
2. Add mustard, garlic and tomatoes. Cook, stirring, for 1 minute. Stir in stock and cream. Bring to a simmer. Remove from heat. Stir in gnocchi and basil. Season with pepper.
3. Spoon mixture into a 12 cup capacity baking dish. Combine breadcrumbs and cheese. Sprinkle over gnocchi mixture. Bake for 20 minutes or until top is golden. Stand for 5 minutes. Serve topped with basil and semi-dried tomatoes, if using.
So not exactly nutricious or anything but I like to modify it to my taste and to more of a nutricious value only after I've tried the original recipe once. That will probably change later in life, but for now while I'm still a relative newbie at cooking so many various dishes, I like to stick as cloesly to the original as I can for the first time.
Til Next Time, RdFreak
Creamy gnocchi, chicken and semi-dried tomato bake
Serves 4
Prep time 15 minutes Cooking time 35 minutes
Ingredients:
1 tablespoon of olive oil
1 small brown onion, halved and thinly sliced
175 gram packet of rindless shortcut bacon rashers, sliced
500 gram chicken breast fillets, cut into 2 centimetre cubes
2 teaspoons of wholegrain mustard
3 teaspoons of garlic paste
Three-quarters of a cup of drained semi-dried tomatoes
Half a cup of liquid chicken stock
1 cup of pure cream
500 gram packet of gnocchi
One-quarter of a cup of fresh basil leaves, torn up
1 cup of fresh breadcrumbs (not to be confused with the dry breadcrumbs you get in a box or packet)
1 cup of grated tasty cheese
Small fresh basil leaves and semi-dried cherry tomatoes, as an optional garnish
Method:
1. Preheat oven to 200 degrees celsius (or 180 degrees celsius if using a fan-forced oven). Heat oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion has softened and bacon is golden. Add chicken. Cook, stirring, for 5 minutes or until browned all over.
2. Add mustard, garlic and tomatoes. Cook, stirring, for 1 minute. Stir in stock and cream. Bring to a simmer. Remove from heat. Stir in gnocchi and basil. Season with pepper.
3. Spoon mixture into a 12 cup capacity baking dish. Combine breadcrumbs and cheese. Sprinkle over gnocchi mixture. Bake for 20 minutes or until top is golden. Stand for 5 minutes. Serve topped with basil and semi-dried tomatoes, if using.
So not exactly nutricious or anything but I like to modify it to my taste and to more of a nutricious value only after I've tried the original recipe once. That will probably change later in life, but for now while I'm still a relative newbie at cooking so many various dishes, I like to stick as cloesly to the original as I can for the first time.
Til Next Time, RdFreak