Spinach Gnocchi

Yield: 2 Portions

1. 12 oz Spinach Gnocchi. Heat Spinach Gnocchi in boiling water for 1 ½ minutes or until the gnocchi begin to float to the top of the water, and drain.

2. 1 oz Whole Butter
3 oz Zucchini, 3/8" dice slight bias
2 ozYellow Squash, 3/8" dice slight bias
In a sauté pan heat the Whole Butter until light golden brown and add the Zucchini and Yellow Squash and cook for about 30 seconds until a light golden brown color is achieved.

3 3 oz Heavy Whipping Cream
3 oz Chicken Broth
4 oz Chicken Breast Diced
Add the Heavy Cream, Chicken Broth, Gnocchi, and Diced Chicken and cook for 30 seconds and lightly simmer.

4 1 each Zest and Juice of Whole Lemon
2 oz Whole Butter
2 oz Diced Tomatoes
1 oz Fresh Spinach
1 oz Shredded Asiago Cheese
Add the Zest and Juice of one whole lemon, Whole Butter and Tomatoes and cook for 15 seconds, fold in the Fresh Spinach the Asiago Cheese and continue to cook for another 15 seconds. Remove from heat and mound the gnocchi onto the PSP pulling all ingredients to the top.

5 1 oz Shredded Asiago Cheese
Garnish the top with Asiago Cheese.
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