Being Italian, I learned early on that food was an integral part of my family’s traditions and values. This culture of food could be seen everywhere in my home, from my father’s Sunday dinners to my mother’s expertly roasted rosemary chicken. This recipe is a reflection of the passion and creativity my family dedicates to cuisine; I learned how to make the gnocchi from my father and the gorgonzola imparts a creaminess that my mother loves. I hope that you enjoy the dish and experience the same joy eating it that I have making it.
1 pound of raw chicken breasts, diced into 1 inch cubes
3 garlic cloves, diced
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon oregano
½ teaspoon basil
1 tablespoon olive oil, then 2 tablespoons of olive oil for the pan
10 oz. of cremini mushrooms, sliced
dash of marjoram
dash of red pepper flakes
1/3 cup dry white wine
½ cup chicken broth
8 oz. gorgonzola cheese
2 pounds of homemade or store bought gnocchi
chopped parsley, to garnish
1. Set a pot of water to boil on the stove for the gnocchi.
2. In the meantime, combine the diced chicken through the red pepper flakes in a large glass bowl and mix, making sure to evenly distribute the spices. Set aside.
3. In a large sauté pan, bring the two tablespoons of olive oil to a simmer.
4. Add the meat and mushrooms mixture, allowing chicken to sauté.
5. After the 5 minutes, add the white wine to the pan. Allow mixture to simmer for a few minutes, and then add the chicken broth and gorgonzola cheese to the pan.
6. Place the gnocchi in the boiling water as the gorgonzola and chicken broth thicken and add the spinach to the pan.
7. When the gnocchi begin to float to the top of the water, strain them and add them to the pan.
8. Fold chicken gorgonzola gnocchi to combine and check sauce; if it thinly coats a wooden spoon, then the dish is done.
9. Place in bowls and garnish with parsley.