One of my favorite foods before going Gluten Free has always been Gnocchi. If you have never had gnocchi you should. Done properly it is a light potato dumpling, they are tiny little pillows of heaven. I have tried many gluten free gnocchi. None of them have been good. Not even a little. They always end up chewy or gummy and pretty freaking awful.
Delallo Gluten Free Gnocchi was an exception. It is not perfect, it is still a little gummy but it is pretty awesome. It is on par with most of the gluten-filled gnocchi that is available in stores. So if you liked pre-packaged gnocchi before going gluten free this is your product.
Gluten free Gnocchi with Grilled Chicken and Mushrooms in a cream sauce.
Prep Time: 5 minutes
Cook Time: 20 min
Total Time: 25 minutes
1 12 oz package DeLallo Gluten Free Gnocchi
1 cup Heavy cream
1 (10-12 oz) precooked chicken breast (mine was grilled) cut into bite size pieces
1/4 cup sliced mushrooms (I used 2 largish crimini mushrooms)
3 tablespoons butter or margarine
1/3 cup fresh grated Parmesan cheese
salt and pepper to taste
10 inch Sautee pan
3 quart sauce pan
2 Spoons one for stiring the sauce and plating and a slotted spoon to remove the gnocchi from the water.
Fill the sauce pan with water and some salt and bring to a boil.
Melt butter in the Sautee pan, add mushrooms and cook until soft. Add cream and bring to a simmer.
Add the gnocchi to the boiling water and cook until it floats, about 2 mins.
While the gnocchi is cooking stir the chicken and cheese into the mushrooms and cream.
When the gnocchi floats using the slotted spoon remove it from the water and add it to the sauce, turn off the heat under both. Gently stir everything together and serve.