If it’s good enough for Wolfgang Puck it’s good enough for me
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Chicken and Gnocchi with ripe tomatoes and basil
ripe tomatoes, fresh basil, garlic and white wine.
Mid August is when my local Farm Stand is producing some of the best vegetables and herbs that can be found anywhere. If you are fortunate enough to have one in your proximity I would urge you to check one out. Farmers markets are also a great experience in their own where you can find top quality product in season at the moment.
Gnocchi are soft tender flavorful pillows of goodness, it is in essence a potato dumpling and something I have been very creative with through my history as a chef. They are very versatile in there application much the same way pasta is and often overlooked as a great alternative to pasta. Cooking them is very simple; boil some salted water, add the gnocchi and remove them when they float. Making Gnocchi on the other hand is an art in itself which is something for another article. For today’s purpose you can make them or if you don’t know how or couldn’t be bothered simply buy them either from a local pasta maker or gourmet food store.
Start with 2 lbs Gnocchi
While the water boils remove the skins from 2 very ripe beefsteak tomatoes, squeeze out the seeds and dice 3/4 inch
Cut 2 lbs boneless skinless chicken breast into chunks, lightly coat with flour and brown nicely in olive oil
add 3 cloves garlic and cook until golden
add 8 oz white wine and reduce boil until half of the liquid remains
squeeze one lemon
add 4 cups chicken broth and boil for a few minutes
When the gnocchi are cooked and drained add to the pan and toss with 4 ounces diced salted butter
finish with lots of fresh basil and chopped italian parsley
season with salt and pepper and be sure to have plenty of grated parmesan cheese on the table for everyone
Norton on Food 