Buon appetito!
Gnocchi with tomato sauce, chicken, and mozzarella
Italy with tomato
made by Harry Belmans
Credits: Photos - Heikki Verdurme
Ingredients
4 persons
- 2 bottles of ELVEA Passata di Datterini 100% Toscano (Selezione del Maestro)
- June 1st
- tablespoon of olive oil
- 400 grams of chicken thigh meat
- 2 teaspoons dried oregano
- Sage
- pepper
- salt
- 600 grams fresh gnocchi
- knob of butter
- 2 balls of buffalo mozzarella
Preparation
-
1
Chop the onion and garlic and sauté in a little olive oil.
-
2
Cut the chicken leg meat into cubes and sauté them briefly as well.
-
3
Moisten with the passata.
-
4
Add the oregano and sage. Season with pepper and salt and simmer for 30 minutes over a low heat.
-
5
Cook the gnocchi in salted water.
-
6
Drain them and stir butter into the gnocchi.
-
7
Serve with the sauce and finish with mozzarella.
-
8
Buon appetito!
