Chicken and Butternut Gnocchi
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Comments
4 responses to “Chicken and Butternut Gnocchi”
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Roasting squash is almost always the way to go!!! Love this combo of flavors. The pesto is such a nice addition.
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Stumbled upon your blog in my quest for Greek orzo recipes. My dad is Greek but my mom is not, so the struggle to make Greek food is real (I’m a Chicagoan, too)!! I’ve book marked quite a few of your recipes already–. everything looks great, even the non-Greek recipes like this one! 🙂
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This is my first time trying out the gnocchi and I really want it to come well. I went through many other recipes but everywhere, it said to boil gnocchi. But you are suggesting it toast it. I am going to try your method, so can you please say how long I must toast it and how will the outcome be.
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You only need to cook/toast it for about 3 minutes. It continues cooking a bit as you add the remaining ingredients/toss and cook an additional minute or two.
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