Creamy Pesto Gnocchi is a quick and easy single pan side dish. Fresh basil pesto, heavy cream, and Parmesan cheese come ...

Addie Corn, Annadale ¼ cup olive oil 4 chicken breasts, 1/4 to 1/2-inch thick ½ teaspoon ground black pepper ¼ teaspoon dried oregano ½ teaspoon garlic powder Pinch of crushed red pepper &#190 ...

Preheat oven to 200°C. Season the chicken pieces with salt and pepper. Then heat the oil in a large pot (that is also oven-proof) and sear the chicken until it's just golden but not cooked through.

¦ 65ml (¼ cup) store bought basil pesto. Potato gnocchi: ¦ 2 potatoes ¦ 240g (2 cups) cake wheat flour ¦ 1 egg. Instructions: In a large saucepan, melt butter and fry chicken. pieces until brown. Add ...

Directions . Cook gnocchi according to package directions; drain. Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender.

Add chicken and sauté, turning often, until top surface of each side cooks and no pink remains, 3-4 minutes. Add honey and continue cooking, spooning liquid in pan over chicken continuously ...

Cook, stirring the gnocchi, for 1 minute; this will help the pesto to coat them smoothly. Remove from the heat and add half of the arugula pesto, gently stirring, and then add more to taste.

1. Rosemary-Garlic Roasted Chicken and Gnocchi. A reader named Susan pointed me toward this sheet-pan chicken recipe, another work by the eminent shelf-stable-gnocchi artist Ali Slagle.

For the chicken, preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish (about 30x22x5cm/12x8½x2in) at the ready. Bring a pan of water to the boil, then add the gnocchi.