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Off the diet I make this gnocchi bake with fried breaded chicken breasts (done in a cornflake batter, yum) with tomatoes, beans and lots of cream and cheese. With thoughts of that running around my brain, I decided to attempt a version which is healthier and bulked out with veggies.
There is a lot of preparation to this one – but I did it all in under 30 minutes, so it doesn’t have to take eons. There are a lot of dishes to wash, but that’s generally Andy’s job when I cook.
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First, boil the gnocchi and then drain and rinse with cold water to keep them from getting mushy. At the same time, dice up the chicken and sauté until nicely browned but still tender. Also at the same time, roast the asparagus under your broiler with some olive oil and salt. Chop up some tomatoes and throw in last night’s leftover green beans in a large bowl and then add the gnocchi, chicken and roast asparagus.
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The sauce is simply chicken broth from a bullion cube, white wine, and a bit of corn starch to thicken. Add the sauce to the big bowl and shake. Pour out the pasta, chicken, veg and sauce into a glass baking dish.
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Finally I topped this with a mixture of shredded mozzarella cheese, bread crumbs and those yummy crispy French onions. Bake in a medium hot oven for another half hour while you clean up all the preparation dishes.
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Prognosis? I miss the cream for sure – this one was sharper than I would have liked. Maybe use a simple tomato sauce instead of the chicken broth/white wine , and add a little sweetener/hot sauce.
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Weightwatchers points: 12 as follows: 2 for the chicken, 5 for the gnocchi, 2 for the sauce, 3 for the cheesy onion topping
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