Pillowy butternut gnocchi is pan-fried until golden, then topped with juicy NOMU Cajun Rub-spiced chicken slices. Now here comes the best bit: a sour cream sauce layered with spinach & tangy pops of sun-dried tomatoes is spooned over. Impressive, Chef!
Chicken & Butternut Gnocchi
Chicken & Butternut Gnocchi
with sun-dried tomatoes & grated Italian-style cheese
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Butternut Gnocchi
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- NOMU Cajun Rub
- Sour Cream
- Spinach
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Deglaze the pan with 100ml of the reserved pasta water and mix in the sour cream. Simmer until slightly thickening, 3-4 minutes. Mix in the rinsed spinach and the drained sun-dried tomatoes. Season.
DINNER IS READY
Make a bed of the gnocchi, top with the chicken slices, and spoon over the creamy sauce. Sprinkle over the grated cheese and garnish with the chopped parsley. Well done, Chef!
Butternut Gnocchi - 175g
Free-range Chicken Breast - 1
NOMU Cajun Rub - 5ml
Garlic Clove - 1
Sour Cream - 40ml
Spinach - 20g
Sun-dried Tomatoes - 20g
Grated Italian-style Hard Cheese - 15ml
Fresh Parsley - 3g
GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Deglaze the pan with 200ml of the reserved pasta water and mix in the sour cream. Simmer until slightly thickening, 3-4 minutes. Mix in the rinsed spinach and the drained sun-dried tomatoes. Season.
DINNER IS READY
Make a bed of the gnocchi, top with the chicken slices, and spoon over the creamy sauce. Sprinkle over the grated cheese and garnish with the chopped parsley. Well done, Chef!
Butternut Gnocchi - 350g
Free-range Chicken Breasts - 2
NOMU Cajun Rub - 10ml
Garlic Clove - 1
Sour Cream - 80ml
Spinach - 40g
Sun-dried Tomatoes - 40g
Grated Italian-style Hard Cheese - 30ml
Fresh Parsley - 5g
GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Deglaze the pan with 300ml of the reserved pasta water and mix in the sour cream. Simmer until slightly thickening, 4-5 minutes. Mix in the rinsed spinach and the drained sun-dried tomatoes. Season.
DINNER IS READY
Make a bed of the gnocchi, top with the chicken slices, and spoon over the creamy sauce. Sprinkle over the grated cheese and garnish with the chopped parsley. Well done, Chef!
Butternut Gnocchi - 525g
Free-range Chicken Breasts - 3
NOMU Cajun Rub - 15ml
Garlic Cloves - 2
Sour Cream - 120ml
Spinach - 60g
Sun-dried Tomatoes - 60g
Grated Italian-style Hard Cheese - 45ml
Fresh Parsley - 8g
GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Deglaze the pan with 400ml of the reserved pasta water and mix in the sour cream. Simmer until slightly thickening, 4-5 minutes. Mix in the rinsed spinach and the drained sun-dried tomatoes. Season.
DINNER IS READY
Make a bed of the gnocchi, top with the chicken slices, and spoon over the creamy sauce. Sprinkle over the grated cheese and garnish with the chopped parsley. Well done, Chef!
Butternut Gnocchi - 700g
Free-range Chicken Breasts - 4
NOMU Cajun Rub - 20ml
Garlic Cloves - 2
Sour Cream - 160ml
Spinach - 80g
Sun-dried Tomatoes - 80g
Grated Italian-style Hard Cheese - 60ml
Fresh Parsley - 10g
Woolies Products in this dish
