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Nuzzo's Gnocchi




Source of Recipe


Jim Nuzzo, Maggiano's Little Italy


List of Ingredients




NUMBER OF SERVINGS: 1

Measurements below list as:
-LUNCH
-DINNER SMALL
-DINNER

GARLIC, ROASTED
1 TSP
½ TBSP
1 TBSP

LIGHT ALFREDO SAUCE
4 OZ
8 OZ
12 OZ

CARAMELIZED ONIONS
½ TBSP
1 TBSP
1 ½ TBSP

OVEN DRIED TOMATOES
1 TBSP
2 TBSP
2 TBSP

CHICKEN BREAST, PULLED APART
2 ½ OZ
5 OZ
5 OZ

ASPARAGUS, BLANCHED, CUT 1" BIAS
2 OZ
3 OZ
2 OZ

GNOCCHI, PRECOOKED*
6 OZ
12 OZ
18 OZ

ASIAGO CHEESE, SHAVED
½ TBSP
½ OZ
1 OZ

CALAMATA OLIVES, PITTED AND CHOPPED
1 TSP
1 ½ TSP
½ TBSP

SALT & PEPPER MIX TO TASTE

PESTO
1 TBSP
2 TBSP
2 TBSP

Recipe



1. IN A SAUTE PAN HEAT ALFREDO SAUCE WITH ROASTED GARLIC, ONIONS, TOMATOES, CHICKEN AND ASPARAGUS.

2. HEAT GNOCCHI IN PASTA WATER AND DRAIN. ADD TO SAUCE. TOSS UNTIL HOT, ADD PESTO, TASTE AND CORRECT SEASONING WITH SALT AND PEPPER, IF NEEDED.


TO PLATE:

1. PLACE ON LARGE OVAL PLATTER (DINNER), WHITE OVAL (LUNCH AND DINNER SMALL). MOUND NICELY IN THE CENTER.

2. GARNISH WITH SHAVED ASIAGO AND SPRINKLE CHOPPED OLIVES ON TOP.