This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
"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.
Crimini mushrooms are marketed under many names, including Baby Bella, Roman, Italian, Brown or Classic Brown mushrooms. They are similar in size to white mushrooms but are a light cocoa color and have a firmer texture. They are much more flavorful than white mushrooms, having a richer, earthy taste that activates the umami taste buds. Their flavor has often been referred to as "meaty".
Portobello mushrooms are actually large crimini mushrooms and, because of the savory meaty flavor, have become popular in the last few years. As mushrooms mature, the ring that protects the spores breaks and as a result there is loss of moisture. Young mushrooms contain as much as 80% water and, as they lose water (as portobellos do by having their gills exposed), the savory mushroom flavor is increasingly concentrated.
If you are going to use portobellos in a recipe that has liquid or a sauce, scraping the gills from the mushroom before cooking will keep the sauce from turning black. Some taste will be lost, but there will still be plenty of rich mushroom flavor.
4 ounces mushrooms = 28 calories, 0g fat, 0g sat fat, 0 mono fat, 3g protein, 0g carbohydrates, 4mg sodium, 0mg cholesterol
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 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 plain or 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 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 donít 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.
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
Servings = 2
Amount Per Serving
|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|