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Gnocchi with Pink Sauce and Chicken Cutlet
Gnocchi with Pink Sauce and Chicken Cutlet
Gnocchi with Pink Sauce and Chicken Cutlet
Gnocchi with Pink Sauce and Chicken Cutlet cover
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From the Cook
From the Cook
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Gnocchi with Pink Sauce and Chicken Cutlet

Ingredients

0 allergens identified

Gnocchi with Pink Sauce and Chicken Cutlet

Instructions

Instructions

1
|
Cook gnocchi in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
2
|
In a pan over medium heat, melt butter with a dash of olive oil.
3
|
Add minced garlic and cook until fragrant.
4
|
Stir in tomato paste and cook for a few minutes until it deepens in color.
5
|
Pour in heavy cream and mix well. Bring to a simmer.
6
|
Season with salt, pepper, garlic powder, and onion powder.
7
|
Stir in Parmesan, mozzarella, and fresh basil. Whisk until the sauce is smooth and cheesy.
8
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Add cooked gnocchi and a splash of pasta water. Let simmer for a few minutes to thicken and coat.
9
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Top each plate with a crispy chicken cutlet, extra Parmesan, and fresh basil.

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Tips & Tricks (5)

  • Gnocchi Water Magic 💧
    Always reserve 1 cup of pasta water before draining gnocchi, as the starchy liquid is crucial for creating a silky, emulsified pink sauce.
  • Pink Sauce Perfection 🎨
    Slowly whisk in heavy cream and cheese off the heat to prevent splitting and achieve a smooth, velvety pink sauce consistency.
  • Chicken Cutlet Crispiness 🍗
    Pat chicken dry before seasoning and use a cast-iron skillet with hot oil to ensure a golden, crispy exterior with maximum flavor.
  • Cheese Melting Technique 🧀
    Grate your mozzarella and Parmesan fresh and add them gradually, stirring constantly to create a smooth, even cheese integration in the sauce.
  • Fresh Basil Finishing 🌿
    Tear fresh basil leaves instead of chopping to release more aromatic oils and preserve their delicate flavor when garnishing the dish.
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