Gnocchi al Pesto e Pollo
Gnocchi with pesto and chicken
Ingredients for 4 portions:
- 800g Potato Gnocchi
- 350g Pomodorina
- 2 Fresh Chicken Supremes
- Fresh Sage
- 2 Garlic Cloves
- 30ml Extra Virgin Olive Oil
- 50ml Cream
- Freshly Grated Parmesan
Cook the gnocchi in salted boiling water until they
rise to the surface. Heat the oil and stir fry the
sliced chicken supremes until golden, add the crushed garlic and proceed cooking until light brown. Add the pomodorina and cream, simmer for 10 minutes. Add the chopped sage, cover with a lid and turn the heat off.
When the gnocchi are cooked, drain the water and toss in a little olive oil with a twist of black pepper.
Place the pasta in deep plates with the chicken in the middle. Finish with grated parmesan cheese and serve at once.
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Duck Leg Stincotto with Grilled Vegetables and Potato Dumplings
Ingredients for 4 portions:
- 4 Duck Stincotto
- 500g Potato Gnocchi
- 300g Mixed Grilled Vegetables (Aubergines, Peppers, Onions with a touch of garlic and
extra virgin olive oil)
- 50g Sun-dried Tomatoes
Take the duck legs out of the silver bag, remove the excess jelly and place in a baking tray with a little oil.
Place the tray in a medium oven until the skin is crispy ( about 15 minutes).
In the meantime cook the potato gnocchi in boiling salty water ( they will sink as you put them into the water and they will be cooked when they are floating count about 3 to 4 minutes) drain the water and keep to one side.
Pan fry the medley of grilled vegetables and
sundried tomatoes all cut into slithers until they are warm. Add the potato gnocchi, stir well and serve at once with the duck stincotto.
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