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Yield: 2
Seth Friedman
Chef
Ingredients & Directions
Directions
Ricotta Gnocchi with Chicken, Pesto and Snap Peas
1 teaspoon
Kosher Salt*, plus more to taste
2 teaspoons
Cooking oil*, divided
8 oz
6 oz
Mixed mushrooms
4 oz
Snap peas
6 oz
Alfredo Pasta ricotta gnocchi
1/4 cup
Alfredo Pasta basil pesto
1 oz
Shaved Parmesan cheese
- Fill a medium saucepan halfway with about 6 cups
water. - Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
- While you wait for the water to come to a boil, prepare your mise en place: Remove and discard
any tough mushroom stems; thinly slice tender stems and mushroom caps. Trim ends from beans, and cut beans into 3/4-inch pieces. Cut chicken into 1-inch pieces. - Heat a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is shimmering add
chicken, and cook without disturbing until brown on
the first side, 2-3 minutes. Turn over each piece, and cook until brown on the second side, about 2 minutes more. Remove chicken to a clean plate or bowl. Cover and set aside. - Add remaining 1 teaspoon cooking oil to pan. Stir in mushrooms, taking care to scrape up any brown bits that may have been left by the chicken. Spread
mushrooms in an even layer, and cook without stirring to brown the bottoms, 2-3 minutes. - Reduce heat to medium, and stir in snap beans.
- Cook, stirring occasionally, until the beans begin to darken in color and become a bit softer, 2-3 minutes.
- When pasta cooking water comes to a boil, stir in gnocchi. Cook, gently stirring occasionally to pre-
vent sticking, until gnocchi is tender but still a little chewy, 5-6 minutes. Reserve 1/4 cup cooking liquid, then drain gnocchi. - Return chicken to sauté pan. Add gnocchi. Stir in pesto and enough of the reserved pasta cooking
liquid to enable pesto to lightly coat all ingredients. - Taste and adjust seasoning as desired with kosher salt.
- Divide between 2 plates, and top with Parmesan. Enjoy!
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Ricotta Gnocchi with Chicken, Pesto and Snap Peas
Yield: 2
Prep
Cook
00:00 Total Time
Ingredients
Directions
Ricotta Gnocchi with Chicken, Pesto and Snap Peas
1 teaspoon
Kosher Salt*, plus more to taste
2 teaspoons
Cooking oil*, divided
8 oz
6 oz
Mixed mushrooms
4 oz
Snap peas
6 oz
Alfredo Pasta ricotta gnocchi
1/4 cup
Alfredo Pasta basil pesto
1 oz
Shaved Parmesan cheese
- Fill a medium saucepan halfway with about 6 cups water.
- Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
- While you wait for the water to come to a boil, prepare your mise en place: Remove and discard any tough mushroom stems; thinly slice tender stems and mushroom caps. Trim ends from beans, and cut beans into 3/4-inch pieces. Cut chicken into 1-inch pieces.
- Heat a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is shimmering add chicken, and cook without disturbing until brown on the first side, 2-3 minutes. Turn over each piece, and cook until brown on the second side, about 2 minutes more. Remove chicken to a clean plate or bowl. Cover and set aside.
- Add remaining 1 teaspoon cooking oil to pan. Stir in mushrooms, taking care to scrape up any brown bits that may have been left by the chicken. Spread mushrooms in an even layer, and cook without stirring to brown the bottoms, 2-3 minutes.
- Reduce heat to medium, and stir in snap beans.
- Cook, stirring occasionally, until the beans begin to darken in color and become a bit softer, 2-3 minutes.
- When pasta cooking water comes to a boil, stir in gnocchi. Cook, gently stirring occasionally to pre- vent sticking, until gnocchi is tender but still a little chewy, 5-6 minutes. Reserve 1/4 cup cooking liquid, then drain gnocchi.
- Return chicken to sauté pan. Add gnocchi. Stir in pesto and enough of the reserved pasta cooking liquid to enable pesto to lightly coat all ingredients.
- Taste and adjust seasoning as desired with kosher salt.
- Divide between 2 plates, and top with Parmesan. Enjoy!
