Pan Fried Gnocchi with Spinach

Name: Pan Fried Gnocchi with Spinach
Yield: 6 people
Cuisine: South African
Ingredients: 1 kg uncooked Gnocchi; 500 g sundried tomatoes in garlic and herb vinaigrette; 15 ml Parmesan flavoured Olive Oil; 4 Chicken breasts, cubed; 25 ml Olive Oil; 10 ml Dried Basil; 30 ml Fresh Garlic, crushed; 5 ml Salt; 3 ml Black Pepper; 250 g Spinach

Caitlin Strydom @caities

Pan Fried Gnocchi with Spinach

Caitlin Strydom @caities

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Ingredients

6 people

1 kguncooked Gnocchi
Homemade Gnocchi Recipe
500 gsundried tomatoes in garlic and herb vinaigrette
15 mlParmesan flavoured Olive Oil
4Chicken breasts, cubed
25 mlOlive Oil
10 mlDried Basil
30 mlFresh Garlic, crushed
5 mlSalt
3 mlBlack Pepper
250 gSpinach

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Steps

1

Boil the fresh Gnocchi in salted boiling water for 1 minute with a little bit of oil, this stops it from sticking together. Using a slotted spoon, transfer the boiled gnocchi to a bowl making sure you shake off excess water from it. Then transfer it on a kitchen towel to drain off more liquid. Reserve about a cup of water and set it aside.
2

Drain the sundried Tomatoes and set aside vinaigrette. Cut sundried Tomatoes in quarters.
3

Heat flavoured olive oil and half the vinaigrette in a skillet over medium high heat until hot,
fry Chicken in batchs and set aside.
4

Add Olive Oil and remaining vinaigrette to the skillet and heat again to shimmering, carefully add the Gnocchi in batches in a single layer. Leave it to cook on that one side for about 2 minutes or until golden brown and crispy. Using a fork or a slotted turner, flip the Gnocchi to the other side and fry for another 2 minutes. Remove and set aside.
5

Add the sundried Tomatoes, Basil, Garlic, Salt and Pepper and carefully mix to combine. Cook for another 1 minute, then add the Spinach with about 80 ml of the pasta water, cover the skillet and cook for about 1 minute.
6

Add the Chicken and Gnocchi back into the skillet and stir through.