This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I always knew that food and wine were vital, with my mother being Italian and a good cook."
-Robert Mondavi, Winemaker
I love gnocchi and this rich tomato mushroom sauce just makes it that much better. In the first iteration of this I used a single pepperoncini instead of the paprika. These are small pickled Italian peppers and the slight spiciness adds a lot to the sauce.
Servings: 2 | Serving size: 10 gnocchi with 4 oz. chicken and sauce
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe also requires making Gnocchi - Gluten Free Version
This recipe does not make very good leftovers.
|spray olive oil|
|16 ounces||crimini mushrooms (sliced)|
|1 tsp||olive oil|
|1 large||shallot (minced)|
|1 medium||tomato (diced)|
|1 Tbsp||fresh sage|
|fresh ground black pepper (to taste)|
|1 Tbsp||tomato paste|
|1 cup||low sodium chicken broth|
|2 tsp||unsalted butter|
|1||recipe gluten-free gnocchi|
|2 4 ounce||boneless skinless chicken breasts|
Place a large skillet over medium high heat and spray lightly with olive oil. Add the mushrooms. Cook for about 20 minutes stirring frequently until they are caramelized a rich brown color. Set aside.
While the mushrooms are cooking place the olive oil in a medium skillet over medium heat. Add the shallots and cook for about 5 minutes, stirring frequently, until they are softened. Add the tomatoes, paprika, sage, salt and pepper. Cook for about two minutes.
Add the tomato paste and chicken stock along with the cooked mushrooms. Stir and reduce the heat until the sauce is simmering. Cook until the sauce is reduced by about half and thickened.
While the sauce is cooking make the gnocchi dough but don't cook them until the sauce is reduced.
When the sauce is reduced add the butter and stir until well blended.
Place a large skillet in the oven and preheat to 375F. Spray the pan lightly with olive oil. Add the chicken breasts. Cook for about 4 - 5 minutes and then turn. Cook another 4 minutes (while the gnocchi are cooking).
While the chicken is cooking bring the water to a simmer and add the gnocchi. When the gnocchi pop to the surface of the water, they are done. Divide the gnocchi evenly between two plates, then dd the cooked chicken to the plate.
Serve the sauce over the chicken and gnocchi.
Serving size: 10 gnocchi with 4 oz. chicken and sauce
|Calories 537||Calories from Fat 97|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 4g||21%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 70g||23%|
|Dietary Fiber 6g||25%|
|Vitamin A 39%||Vitamin C 51%|
|Calcium 11%||Iron 22%|
|Vitamin K 19 mcg||Potassium 2250 mg|
|Magnesium 111 mg|