Chicken and Gnocchi Primavera
this is a creamy Gnocchi dish perfect for using up leftover chicken. I used Rosemary garlic chicken that I baked in the oven the previous day and it worked very well with the Parmesan and parsley in this dish.
You could use any kind of chicken however in nearly any amount. Other meat works just as well, just slice it and toss it in the pan as directed. Shrimp or crayfish/crab would no doubt also work very well with this meal, though fish I think would be too 'crumbly' and would be best served as a main while the Primavera served on the side.
This dish is so versatile that you can have a lot of fun with it! Take your time to explore with different vegetables and meats!
Chicken (or other leftover meats s long as they are completely cooked through. We're just warming up the meat, not cooking it.)
1 17.9 package of Gnocchi
3 Tablespoons Olive Oil
1 medium leek (you want to use a larger leek as they have a more potent flavor. The smaller ones are younger and more mild.) cut into quarters and then slice into two inch long slices. Rinse well.
8 uniform (smaller is better) sized radishes, washed, ends chopped and quartered.
8 ounces sugar snap peas
salt and pepper to taste
2 tablespoons butter
3/4 to 1 cup reserved water from the finished Gnocchi
¼ to ½ cup Parmesan Cheese
1 teaspoon finely grated lemon zest or ½ teaspoon lemon juice
1 tablespoon parsley (fresh is better but dried works just as well.
Bring a pot of heavily salted water to a boil and break up the Gnocchi with your fingers. You don't want to just dump the entire package into the water when it's all clumped together. Reduce to a light boil and using a slotted spoon remove the Gnocchi as it floats to the top. It should be chewy on the inside and fluffy on the outside if your not sure.
Add the three tablespoons of olive oil to a large pan with high sides and cook the leaks until they are soft and beginning to brown. It can happen fast so keep an eye on it.
Once the leak is starting to brown add the radishes and the snap peas with salt and pepper to taste and toss with the leaks until the radishes are warmed through and the snap peas are crisp tender and hot.
Once the snap peas and radishes are cooked, add the chicken and toss until it's warmed. Add the Gnocchi and the reserved cooking water, start with 3/4th
cup and add more as needed. Add the butter, the Parmesan, the lemon zest and the parsley and mix together until he butter is melted, the cheese has melted and the liquid has thickened. If it's too thick, add more of the reserved Gnocchi water.
Serve hot with more Parmesan and a few sprinkles of Parsley on top.
(this meal is VERY filling but is low fat and low cal. Serves three to four, depending on how hungry you are.)