Gratinated gnocchi with chicken
Ingredients
4 persons
- 2 cups Elvea Basilico pasta sauce
- 2 cloves of garlic
- 1000 grams of minced chicken
- 40 cherry tomatoes
- 2 bags of gnocchi for frying
- 10 sun-dried tomatoes
- 2 balls mozzarella
- 4 handfuls of grated Parmesan cheese
- Two handfuls of pine nuts
- 2 shots light cream
- basil leaves
- Italian herbs
- salt
- pepper
Preparation
-
1
Sauté the garlic in a pan with a splash of olive oil. Add Italian herbs and coarsely chopped sun-dried tomatoes.
-
2
Form balls with the chicken mince and fry them in the pan.
-
3
Halve the cherry tomatoes and add them to the pan with some basil leaves. Preheat the oven to 200°C.
-
4
When the balls are cooked, add the gnocchi and let it cook.
-
5
Add a splash of crème fraîche (light), a large handful of grated Parmesan cheese, and 200g Elvea Basilico pasta sauce to the pan. Let everything simmer in the sauce for a few minutes.
-
6
Remove pan from heat, add extra grated parmesan cheese on top and crumble mozzarella. Add pine nuts and Italian herbs and bake at 220°C for 15 minutes until it turns a nice golden color.
-
7
Remove the dish from the oven, add a few basil leaves and enjoy.
