



From the Cook
From the Cook
From the Cook
1/4
Gnocchi with Pink Sauce and Chicken Cutlet
Instructions
1
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Cook gnocchi in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
2
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In a pan over medium heat, melt butter with a dash of olive oil.
3
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Add minced garlic and cook until fragrant.
4
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Stir in tomato paste and cook for a few minutes until it deepens in color.
5
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Pour in heavy cream and mix well. Bring to a simmer.
6
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Season with salt, pepper, garlic powder, and onion powder.
7
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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.
My Calorie Intake
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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.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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