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Wednesday, April 20, 2011

Chicken Asparagus Gnocchi

I love my dad! He comes up with the coolest recipe ideas off the top of his head. He swung by France for a few days after his trip to Italy and really wanted to make dinner on his first night here. I asked him, "what do you want to make?" and he just answered, "well lets just see what's fresh at the store and it will come together." Well, it sure did! Gnocci is an Italian pasta made with potatoes. This is only the 2nd time I've tried it and now I will buy it regularly. It's a nice spin off regular pasta or potatoes.
Serves 6
1 bunch fresh asparagus, cut up crosswise
1 bunch fresh basil
1 cooked rotisserie chicken, meat only
1 onion, diced
3-4 cloves garlic, minced
1 tbsp thyme
1 1/2 cups milk
Freshly grated parmesan
salt/fresh ground pepper
400g cooked Gnocci (mine was fresh)
1. Sautée your onion and garlic in the EVOO until golden, and add the cut asparagus. Stir around about 10 minutes, deglazing with whatever you want so nothing sticks.
2. Add the thyme and milk. Bring to a boil and then simmer until asparagus is cooked but still crunchy (5-10 minutes).
3. Turn off the heat, add the basil, and use an immersible hand blender to blend away! Add the chicken and salt and pepper to taste.
4. Stir in your cooked gnocci and heat through.

Serve hot with freshly grated parmesan.
The cooked asparagus and the fresh basil make a great combination! This was a hit... and the leftovers were even better!!
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