resources

OUR RESOURCES

Sundried Tomato and Caper Pesto Gnocchi

Ingredients

• 4 – 6 oz chicken breast, skinless (not pictured)
• 1 jar of 8.5 oz organic sundried tomatoes in olive oil, chopped
• 1/8 cup of capers, drained
• 1 ½ cup of chicken stock
• 1 cup of onion, small diced
• 1 tablespoon of extra virgin olive oil
• Garlic salt to taste
• Sea salt to taste
• Black pepper to taste
• 2 boxes of Capello’s Paleo Gnocchi

Directions

1. Preheat the oven to 375

2. Place the chicken breast separately on a piece of parchment paper each. Season each breast front and back liberally with sea salt, garlic salt and black pepper. Grab each side of the parchment paper to fold over the chicken and roll the paper down to enclose the chicken. Then roll each side in to enclose the chicken completely in the parchment paper but leave some room for steam. Place on the baking sheet and place in the oven to cook for 22 minutes.

3. While the chicken is cooking, in a medium sauté pan heat the olive oil over medium heat. Cook the onions for about 5 to 6 minutes and then add a ½ cup of chicken stock to the pan and reduce until the pan is almost dry. Remove from heat.

4. In a blender, add the sundried tomatoes, onion mixture and another ½ cup of chicken stock and blend until the tomatoes have broken down but not completely smooth. You want the sauce to be chunky. Pour the sauce back into the sauté pan to reheat. Add in the capers and another ¼ to ½ cup of chicken stock to the sauce depending on desired thickness. Season with a little black pepper. Leave on low heat while the chicken continues to cook, and you make the pasta.

5. Bring 6 quarts of water to boil and add a generous amount (couple of tablespoons) of sea salt to the boiling water to season pasta. Add in the pasta and continue to stir for the first 1 to 3 minutes while the pasta is cooking. When the gnocchi start to float to the top then it is time to drain. Leave a little pasta water in the pan.

6. In a bowl, place the gnocchi first and then top with sundried tomato sauce and use the pasta water to create more creaminess if necessary. Slice the chicken into thin slices and top on pasta. Add more sauce on top if desired. Can be stored in glass container and good for 7 days.