Quick Gnocchi with Burst Tomatoes, Rosemary Chicken and Light Ricotta Cream

Instructions

1. 1

   1. Season the chicken strips with 1/2 teaspoon salt, black pepper, and dried rosemary. Heat 1 tablespoon olive oil in a large skillet over medium-high heat for 1 minute.

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   2. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until golden and fully cooked. If checking with a thermometer, the center should reach 74 °C / 165 °F. Transfer the chicken to a plate.

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   3. In the same skillet, add the remaining tablespoon of olive oil and the fresh gnocchi. Sauté for 3 to 4 minutes over medium-high heat until golden on several sides.

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   4. Add the cherry tomatoes, chopped garlic, and red pepper flakes. Cook for 3 minutes, pressing some of the tomatoes with a spoon so they release their juices.

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   5. Reduce to medium heat and add the hot chicken broth, ricotta, grated parmesan, lemon zest, 2 tablespoons lemon juice, and the remaining 1/2 teaspoon salt. Stir for 1 to 2 minutes until you have a light creamy sauce.

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   6. Return the chicken to the skillet along with the baby spinach. Cook 1 to 2 minutes more, stirring, until the spinach wilts and the chicken is heated through.

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   7. Turn off the heat, add the torn fresh basil, and fold gently to combine. Taste and adjust salt or pepper if needed.

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   8. Serve immediately, with extra parmesan on top if desired. If you want to keep the dish warm before serving, you may hold it in an oven at 100 °C / 210 °F for up to 5 minutes.