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Potato gnocchi are little dumplings made from a dough of potatoes, flour and sometimes eggs. These irregularly shaped balls or oval disks are Italian. they are usually boiled or baked. Look for gnocchi in the pasta, ethnic or frozen section of your grocery store.
This recipe is:
Quick
Editor's Note: Look for potato gnocchi in the pasta or frozen foods section.
Nutritional Facts 1-1/2 cups (calculated without cheese) equals 598 calories, 24 g fat (6 g saturated fat), 88 mg cholesterol, 1,632 mg sodium, 66 g carbohydrate, 6 g fiber, 30 g protein.
Originally published as Gnocchi Chicken Skillet in Weeknight Cooking Made Easy Annual 2005, p98
Keep Onion HandyI keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts
I keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts
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Reviewed on Mar. 03, 2011 by mkfrazier
Just tried this and even though I only had half of the gnocchi called for, it was still delicious. The brand of spaghetti sauce will make a big difference in flavor, so use a favorite. I also added 4oz of fresh mushrooms for a little extra flavor. There is not much "kick" to this dish, so if you like spice, season to taste. This is a keeper.
Reviewed on Sep. 01, 2010 by Chef_Dad
I added zucchini and 1/2 tsp each of dried basil and parsley. It was good and will make it again when it's cold out.
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