|2 servings||calories per servings 560||protein serving 42 g||carbs per serving 44 g||total fat per serving 24 g|
Nashville’s own Alfresco Pasta takes the classic Italian potato dumpling, called gnocchi, and makes it even more delicious by folding whole-milk ricotta cheese right into the dough. Add a quick sauté of chicken, mushrooms and snap beans, toss with bold basil pesto, and you have a flavor-packed supper sure to put a smile on everyone’s face at the dinner table.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||44 g|
|Dietary Fiber||4 g|
Fill a small saucepan half full with about 4 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your gnocchi cooking water.
MISE EN PLACE
• Discard any tough mushroom stems. Thinly slice caps.
• Trim beans. Cut into 3/4-inch pieces.
• Cut chicken into 1-inch pieces.
• Place a large sauté pan over medium-high heat. Add 1 teaspoon cooking oil. While oil is hot, add chicken. Cook without disturbing until browned on bottom, 2-3 minutes.
• Flip chicken. Cook without disturbing until browned on other side and opaque throughout, about 2 minutes.
• Transfer chicken to a plate.
• Add 1 teaspoon cooking oil to pan. Stir in mushrooms, scraping up any browned bits from the chicken.
• Spread mushrooms in a single layer. Cook without disturbing until browned on bottom, 2-3 minutes.
While mushrooms cook:
• When water boils, add gnocchi. Cook, gently stirring occasionally, until gnocchi is tender but still chewy, 5-6 minutes.
• Reserve 1/4 cup cooking liquid.
• Drain gnocchi.
While gnocchi cooks, reduce heat under pan to medium. Stir in beans. Cook, stirring occasionally, until beans begin to darken and become tender, 2-3 minutes.
• Return chicken to pan. Add gnocchi.
• Stir in pesto. Adjust consistency with reserved cooking liquid until pesto lightly coats all ingredients.
• Taste and adjust seasoning as desired with kosher salt.
• Divide mixture between 2 plates.
• Top with Parmesan, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...