YOUR SOLIN GENERATED RECIPE
Tomato Basil Gnocchi with Mozzarella
Pan-seared chicken and pillowy gnocchi simmered in a rich tomato-basil sauce and finished with creamy melted mozzarella.
INGREDIENTS
5 oz chicken breast
0.5 cup potato gnocchi
0.5 cup tomato puree
1 oz fresh mozzarella pearls
1 tsp extra virgin olive oil
2 cloves garlic
0.25 cup fresh basil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Bring a medium pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain and set aside.
Cut the chicken breast into bite-sized cubes and season with sea salt, black pepper, and dried oregano.
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
Reduce the heat to medium, add the minced garlic, and sauté for 30 seconds until fragrant.
Stir in the tomato puree and simmer for 3 minutes until the sauce has thickened slightly.
Add the cooked gnocchi and torn fresh basil to the skillet, tossing gently to coat everything in the sauce.
Top the mixture with mozzarella pearls, cover the skillet with a lid for 1 minute to allow the cheese to melt, and serve immediately.