Buttermilk Chicken Parmigiana Gnocchi
DIFFICULTY: Easy
PREP + COOK TIME: 70 minutes
Ingredients
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Ingredients ✴
Tomato Basil Sauce:
¼ cup olive oil
6 cloves garlic, thinly sliced
½ tsp chilli flakes + extra for sprinkling
1x 400g tin tomato polpa
1x 400g tin whole peeled tomatoes
2 tsp flaky sea salt
3 tsp sugar
3 sprigs fresh basil + extra to garnish
Chicken Parm Gnocchi:
500g store-bought gnocchi
1 pack Rangitikei Buttermilk Chicken Tenderloins
200g fresh buffalo mozzarella, torn into chunks
½ cup finely grated parmesan + extra to garnish
Directions
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Directions ✴
Preheat your oven to 200°C. Bring a large pot of salted water to the boil.
Sauce: Heat the olive oil in a large, oven-proof skillet or frying pan on medium heat. Add the garlic and chilli flakes and cook for 2 minutes, stirring, until fragrant. Add both cans of tomatoes along with the salt and sugar. Stir and bring to a simmer, breaking up the whole tomatoes with a wooden spoon. Reduce heat to low and simmer for 25 minutes, stirring often, until reduced and glossy. Stir through the basil to wilt.
Buttermilk Chicken: Meanwhile, place the buttermilk chicken tenders on an oven tray and bake for 20-25 minutes, until the chicken is golden and cooked through. Remove from oven and sprinkle over half of the parmesan. Switch the oven to high grill.
Gnocchi: Cook the gnocchi in the pot of boiling water for 2-3 minutes, until they begin to float. Remove the gnocchi from the pot with a slotted spoon and transfer to the pan with the sauce, along with ¼ cup of the cooking water. Toss together, until well coated. Arrange the buttermilk chicken tenderloins on top. Tear over the mozzarella and sprinkle over the remaining parmesan. Season with salt. Grill on the upper oven rack for 5-10 minutes, until the cheese is golden and bubbling.
Serve the gnocchi topped with some extra basil. Garnish with parmesan and chilli flakes, if desired.