Monday, January 12, 2009

Spinach and Chicken with Gnocchi

This is one of those quick and easy “meals mostly from the pantry” dinners. It’s my own recipe, so I have very few specific amounts. If you’re comfortable winging it in the kitchen, this is a very straight forward and tasty meal. In fact, Chuck asked me to write it down!

Onions - diced
Garlic - crushed
Olive Oil
Red Wine
Stewed Tomatoes - 15 oz can chopped - do use the juice
Marinated Artichoke Hearts - small jar drained
Box of frozen Chopped Spinach - thawed and drained
Hot Sauce or Pepper Flakes
Sugar - just a pinch
Ricotta Cheese - Part Skim
Chicken Breasts - thin
Potato Gnocchi (or pasta)
Asiago or Parmesan Cheese - grated

In a large pot, start salted water to boil.

Salt and pepper the chicken breasts. In a large, preheated sauce pan, drizzle some olive oil. Lightly pan sear the thin chicken breasts on both sides. Remove chicken from pan and set aside to hold.
Deglaze the pan with a little sherry and red wine. Add the onion and garlic (and a little more olive oil if needed). Cook until onions have softened.
Add stewed tomatoes with their juice, the artichoke hearts and the spinach. Add some pesto. Add salt, pepper and hot sauce or pepper flakes to taste. Add a pinch of sugar, if needed, to balance out the flavors. Simmer. Add a couple of heaping spoons of ricotta cheese to the sauce and stir to combine.

Nestle the chicken breasts into the sauce. Reduce heat to low and cover.

Add the gnocchi to the pot of boiling, salted water and cook according to directions. The kind we buy cooks very quickly.

Drain the cooked gnocchi.

Plate the chicken and gnocchi and then spoon the sauce over both. Add some grated Asiago or Parmesan cheese. Serve with a red wine such as a pinot noir or chianti. Enjoy!


Wendy said...

this is my kind of food . Its making my mouth water!
I just love gnocci. one of mans greatest inventions

Pink Granite said...

Hi Wendy -
I'm glad you liked what you read!
The nice thing about the recipe is that it's so flexible. In high summer season you can substitute fresh spinach and garden tomatoes and just adjust the seasoning accordingly.
- Lee

barbie2be said...

oh, this sounds yummy!

Roo said...

Love it - it's one of those "chuck it" in recipes that can only always turn out delicious!

The added bonus of making it a winter/summer dish appeals too. ;o)

Pink Granite said...

Hi B2B & Roo -
Happy it whetted your virtual appetites!
It's really nice to have a well stocked pantry and freezer. Chuck often likes the meals that begin with me standing in the pantry and staring at the contents of the shelves for several minutes!
- Lee

Roo said...

My Gran always used to say you should have enough food in the house to feed a stranger ;o)

Sue said...

Sounds delicious and I've printed it off to try out some time. I've never ever prepared gnocchi, but would love to try. This has made my mouth water - and it's only 9:45...

Pink Granite said...

Hi Roo -
That is a lovely quote!
- Lee

Hi Sue -
I hope you try it and like it!
I've never made gnocchi from scratch. This last time we bought some at Trader Joe's.
- Lee