May 25, 2008 9:38 am US/Central
Spinach Gnocchi Herb Chicken
Spinach Gnocchi with Lemon, Chicken & Spring Vegetables:
Yield: 2 Portions
Step 1:
Heat 12 oz. spinach gnocchi in boiling water for 1 ½ minutes or until the gnocchi begin to float to the top of the water, and drain.
Step 2:
In a sauté pan heat 1 oz. whole butter until light golden brown and add the 3 oz. diced zucchini and 2 oz. diced yellow squash and cook for about 30 seconds until a light golden brown color is achieved.
Step 3:
Add 3 oz. heavy whipping cream, 3 oz. chicken broth and ¼ pound diced chicken to the sauté pan and cook for 30 seconds and lightly simmer.
Step 4:
Add the Zest and Juice of one whole lemon, 2 oz. whole butter and 2 oz. diced tomatoes and cook for 15 seconds. Fold in 1 oz. fresh spinach and 1 oz. shredded asiago cheese and continue to cook for another 15 seconds. Remove from heat and mound the gnocchi onto the meat and vegetables, pulling all ingredients to the top.
Step 5:
Garnish the top with shredded asiago cheese.
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