Ground Chicken Gnocchi
Blog: www.nextinlime.com
Servings: 4
Ingredients
- ¼ cup cooking oil - any neutral oil
- 1 large (150 g) onion - finely chopped
- 1 medium (120 g) red bell pepper - aka capsicum, finely chopped
- 6 cloves garlic - peeled, chopped (not minced)
- 1 small green or red chilli pepper - Finely chopped. I use Thai/bird's eye chili
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt - divided
- 1 teaspoons ground black pepper - divided
- 1 pound (500 g) ground chicken - aka chicken mince
- 1 large (28-ounce) can of whole peeled tomatoes - I prefer San Marzano tomatoes (Note A)
- ½ teaspoon dried oregano
- 1 teaspoon sugar - to balance the acidity
- 1 pound (500 g) potato gnocchi - uncooked (Note B)
- ¼ cup (60 ml) heavy cream - aka thickened/whipping cream, unsweetened
- ¼ cup (25 g) parmesan - freshly grated - press down tightly into the cup to measure
- 1 teaspoon lemon juice - fresh
- 2 tablespoons finely chopped fresh basil
Instructions
- Have all ingredients prepped and ready before you start cooking. Tip: Use the checkboxes next to each ingredient to track your prep.
- Heat cooking oil in a wide pan/skillet (preferably non-stick) over medium heat. Add the chopped onion and bell pepper. Sauté for 4 to 6 minutes, or until they soften.
- Add the chopped garlic and chopped fresh chili, stir and cook for a minute.
- Add 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon ground black pepper, and ¼ cup water. Mix well, and cook 1 minute.
- Then add ground chicken (aka chicken mince), cook for 2 to 3 minutes. Break up any big clumps with your spoon.
- Add the canned whole peeled tomatoes with all their juices. Also add ½ teaspoon dried oregano, 1 teaspoon sugar and remaining ½ teaspoon salt and ½ teaspoon ground black pepper. Bring to a simmer, reduce the heat to medium-low. Cook uncovered for 10 to 12 minutes to reduce the sauce slightly. Crush the tomatoes with your spoon (or a potato masher) as they begin to soften more. Stir occasionally.
- In the meantime, follow the package instructions to cook gnocchi. Drain and set aside. Gnocchi overcooks very fast, so watch closely.
- When the sauce is reduced, lower the heat a bit more, and very slowly pour in heavy/whipping cream. Mix constantly to prevent curdling. Add parmesan, then simmer gently for 2 to 3 minutes. Don't let the sauce come to a boil or it may separate. Adjust the consistency of the sauce with some water, if needed.
- Add the cooked gnocchi, turn off the heat. Add in lemon juice and mix everything gently. Top with chopped basil and serve right away. If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
Notes
Note A: Canned Tomatoes – Not all canned tomatoes are created equal. If you can, pick San Marzano. If cans in your country are labeled in grams, 28‑oz can is about one 800 g, or two 400 g cans.
Note B: Gnocchi – I use shelf‑stable potato gnocchi typically found in the pasta aisle. If using a different kind, check and follow the cooking instructions on the package.