I took a chicken breast out of the freezer with no real idea of what I was going to make for dinner.
That’s not entirely unusual – ofttimes I will have a plan when I hit the ‘fridge. Other times, it’s a gamble.
I never plan meals in advance because I really don’t know on Sunday what I’ll be in the mood for on Thursday. I know many people who do that – I’m just not one of them.
By the same token, I’m not always sure at 10am what I’m going to want at 6pm – more often than not, it depends on what’s in the ‘fridge and needs using up. Not wasting things is a great motivator – and when there are lots of spices and other things in the pantry, there can be endless possibilities.
All of that came to a screeching halt when Victor asks what I had planned for the chicken. My answer was nothing, and his reply was gnocchi.
I was no longer cooking! That means, no matter what, I’m going to enjoy dinner!
And enjoy, I did!
Light as a feather gnocchi with chunks of chicken in the last of last years pesto was perfection on a plate!
Ricotta Gnocchi
- 1 to 1 1/4 cups flour
- 1 cup ricotta – drained
- 1 cup freshly grated Parmigiano Reggiano
- 1 egg
- Pinch garlic powder
- Pinch S&P
Mix everything together with a light hand and refrigerate about an hour. Start with one cup of flour and add more, depending on how wet the dough is.
Remove from ‘fridge and roll pieces of dough into a rope about a half-inch thick. Cut into pieces about an inch long.
Place into simmering salted water and lightly stir. When they rise to the surface, cook another 2 or so minutes.
Serve with your favorite sauce.
Victor sauteed the chicken and then added the pesto. When it was all cooked, he added the gnocchi and mixed it all together.
Dinner was served!
Tons of flavor and contrasting textures made for the perfect dish.