Gnocchi in a Flash
1 pkg shelf stable gnocchi
3 boneless chicken breasts, cut to 1 inch pieces
1 medium red pepper, cored and seeded, cut to 1 inch strips
1 10-oz bag baby spinach, washed and de-stemmed
1/2 c. fresh tomato, chopped
1/2 c. fresh mozzarella, cut into small dice
1/3 c. fresh grated parmesan cheese
1 t. fresh basil, minced
1 t. fresh thyme leaves
Oil of choice
Fresh basil to garnish
Season chicken with salt and pepper. Heat oil in 10-inch skillet, add chicken and cook, stirring occasionally, until strips are cooked through, about 5 minutes. Remove to bowl and keep warm. Add red pepper and cook 3-5 minutes until tender. Add to chicken in bowl. Wipe out skillet with paper towel and add about a teaspoon of oil. When hot, add gnocchi and cook about 5 minutes until browned and slightly puffy. Add chicken and pepper to pan, and in bunches, add in spinach, stirring quickly until it’s all wilted. Toss in diced tomato, fresh basil and thyme and mozzarella cubes; shave some parmesan over the top. Stir to mix and allow to cook for 3 minutes or so until hot. Serve immediately topped with fresh basil.
Complementary Wines: Barbera, Beaujolais Brouilly, Chardonnay, Pinot Grigio/Pinot Gris, Sauvignon Blanc: Pouilly-Fume/Sancerre
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