Express Sweet Pepper and Spinach Gnocchi with Balsamic Chicken and Chili Ricotta

Instructions

1. 1

   1. Toss the chicken with 1 tablespoon olive oil, sweet paprika, dried oregano, 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, and black pepper. Set aside while you prepare the rest.

2. 2

   2. Bring a pot of salted water to a boil. Cook the gnocchi according to the package, usually 2 to 3 minutes, until they float. Drain and reserve 120 ml (1/2 cup) of the cooking water.

3. 3

   3. Heat a large skillet over medium-high heat. Add the remaining tablespoon of olive oil and cook the chicken for 4 to 5 minutes, stirring, until fully cooked and it reaches 165°F/74°C in the center. Transfer to a plate.

4. 4

   4. In the same skillet, add the red onion and cook for 2 minutes. Stir in the garlic and cook 30 seconds more. Add the roasted red pepper strips and the remaining balsamic vinegar, and cook for 1 minute to concentrate the flavors.

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   5. Pour in the light cream and chicken broth or water. Add the fresh spinach, red pepper flakes, and a pinch of salt. Cook for 2 minutes, stirring, until the spinach wilts and the sauce becomes lightly creamy.

6. 6

   6. Add the cooked gnocchi to the skillet and toss for 1 to 2 minutes. If needed, add a little of the reserved cooking water so the sauce coats the gnocchi well.

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   7. Mix the ricotta with an extra pinch of red pepper flakes and 1 tablespoon of the grated Parmesan cheese.

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   8. Return the chicken to the skillet and gently toss for 1 minute to warm everything through evenly.

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   9. Serve the gnocchi with spoonfuls of chili ricotta on top. Finish with the remaining grated Parmesan and fresh basil. If you want to hold the dish warm before serving, you can keep it for 1 to 2 minutes in a preheated oven at 200°F/95°C.