about 45 minutes
Baked Gnocchi Caprese with Chicken
6 boneless, skinless chicken thighs, cubed
1 (500g) package plain potato gnocchi
1 c cherry tomatoes, halved
12 slices bocconcini cheese
1 c plain tomato sauce or strained tomatoes
4 cloves garlic, minced
10 fresh basil leaves, chiffonade, divided 1/3 – 2/3
Splash of olive oil
Salt and pepper to taste
Step by Step Instructions
Set the oven to 350°. Use a pastry brush to grease a baking pan (9×9 or 8×8 are good options) and set aside.
Add a good splash of olive oil to a heavy skillet over medium heat and sauté the garlic a minute or two, until fragrant, then add chicken and sauté about 5 minutes until it begins to brown. Add tomato sauce, mix to combine, add salt and pepper to taste, then let simmer over low heat for 5 minutes.
Add the gnocchi and 2/3 of the fresh basil to the pan and mix well until the gnocchi is well coated then transfer everything to the baking dish. If it seems dry add a splash of water and mix well. Arrange the bocconcini slices on top then pop the dish into the oven for about ½ an hour, until the cheese is melted and golden.
Remove the dish from the oven and serve the gnocchi into shallow bowls. Share the remaining fresh basil over top along with a sprinkle of fresh cracked pepper, then sit down and enjoy this fabulous, classic dinner!