Chicken & Gnocchi Alla Sorrentina

Gnocchi Alla Sorrentina is a classic Italian dish that originated from the Amalfi coast in Italy. On its own this is a simple, yet wonderful pasta dish. For me however, I really enjoy the combination of both chicken & gnocchi and so for this dish I have added chicken to the recipe. The chicken and gnocchi are initially cooked before being added to the thick, rich tomato & parmesan cheese based sauce. The sauce also has a subtle hint of basil to enhance its flavour. The dish is then topped with mozzarella and extra parmesan before being baked in the oven to allow the cheese to melt perfectly over the chicken and gnocchi. A very simple, yet tasty pasta meal.
Ingredients:
• 2 Chicken Fillets breast fillets cut into bite size pieces
• 500 g Gnocchi
• 2 tbsp Olive Oil
• 2 cloves Garlic
• 400 ml Whole Peeled Tomatoes 1 can whole peeled tomatoes
• 1 tbsp Ground Basil
• Salt to season
• Pepper to season
• 1/3 cup Parmesan cheese grated, plus extra to serve
• 1 cup Shredded Mozzarella Cheese
• Basil Leaves optional to garnish
Instructions:
1. Pour can of peeled tomatoes into a food processor and pulse a few times until smooth
2. Add garlic and cook for 30-60 seconds.
3. Add olive oil to a frying pan over medium heat.
4. Add pureed tomatoes & ground basil. Stir to mix through.
5. Reduce heat and simmer for 10-15 minutes. Season with salt and pepper.
6. Pre-heat fan forced oven to 180°C (350°F)
7. While sauce simmers, add chicken to a frying pan over medium heat and cook until browned. Set aside.
8. Cook gnocchi according to packet instructions. Drain and add back to saucepan.
9. Once tomato sauce is ready, remove from heat, add parmesan cheese and stir to mix through.
10. Once gnocchi is cooked, add chicken and tomato sauce and stir to mix through.
11. Spoon mixture evenly into 4 serving bowls.
12. Top each bowl with shredded mozzarella and additional parmesan cheese.
13. Place bowls in oven and cook for about 5 minutes or until cheese has melted.
14. Remove from oven, optionally garnish with basil leaves and serve.