Chicken, Broccoli, and Gnocchi with Parsley Pesto |
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Prep Time: 14 Minutes Cook Time: 20 Minutes |
Ready In: 34 Minutes Servings: 5 |
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Walnuts and parsley replace pine nuts and fresh basil in this pesto sauce. Ingredients:
2 garlic cloves, peeled |
1 cup fresh flat-leaf parsley leaves |
1/4 cup (1 ounce) grated fresh parmesan cheese |
2 tablespoons chopped walnuts, toasted |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3 tablespoons extra-virgin olive oil |
1 tablespoon water |
2 quarts water |
2 cups small broccoli florets |
1 (1-pound) package vacuum packed gnocchi (such as vigo) |
2 cups chopped cooked chicken breast |
2 tablespoons chopped walnuts, toasted (optional) |
2 tablespoons parmesan cheese (optional) |
Directions:
1. Drop garlic through food chute with food processor on; process until minced. Add parsley and next 4 ingredients; process until finely minced. Gradually add olive oil and 1 tablespoon water, processing just until blended.
2. Bring 2 quarts water to a boil in a 4-quart saucepan. Add broccoli, and cook 2 minutes. Remove 2 cups gnocchi from package; reserve remaining gnocchi for another use. Add gnocchi to pan, and cook 3 minutes or just until broccoli is tender; drain and place in a large bowl. Add chicken and parsley mixture; toss gently to coat. Sprinkle with 2 tablespoons walnuts and 2 tablespoons Parmesan cheese, if desired.
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