This recipe sounds shmancy and a mission. It’s not. While it will impress the crap out of your guests, or just you, it’s not difficult at all. This is the gist: fry stuff. Add cream. Mix stuff. Bake. Drool.
In this house, we are obsessed with gnocchi. And cheese. I blame myself for getting The Husband into it. We all have our crosses to bear. A few weeks ago we went out for dinner and The Husband had penne alfredo and mentioned, in passing, that I should try to recreate it, but with gnocchi. What’s that? A challenge? A pasta challenge? I’m in. I was extremely disappointed when a lot of recipes used pre-bought alfredo sauce. Really? Do you have any idea how easy it it? Don’t tell your guests, because as far as they’re concerned, based on the taste, you slaved for several hours. But really folks, it’s one of the least complicated and most yummiest recipes you’ll ever make. You’re welcome.
1 package gnocchi (500g)
500g chicken breasts, cut into chunks
1 pack shoulder bacon, sliced
400g chopped mushrooms
4 crushed and sliced garlic cloves
2 tablespoons flour for dredging
Fresh parsley + more for garnishing
2 tablespoons olive oil
2 tablespoons butter
300g cheddar, grated
300g mozzarella, grated
Salt and pepper
Making it happen:
4. Heat your oven to 190°C (375°F). In the meantime, cook the gnocchi per package instructions.
Place the chicken, bacon and mushroom mixture in a large dish and toss with cheddar. Sprinkle mozzarella on top and bake for 20 minutes.