Herby Brown Butter Gnocchi with Butternut Squash and Chicken
Herby Brown Butter Gnocchi with Butternut Squash and Chicken
by Served_With_Rice
1 Comment
Served_With_Rice
A hearty, satisfying dish to warm you up in the chilly season. Balance the pasta with roasted vegetables and lean protein for a nutritious and guilt-free meal.
1. Salt and pepper then sous vide the chicken breasts straight from frozen at 62C for 90 minutes. 2. Wash and cut butternut squash into 2 inch chunks. Toss in olive oil, salt, and pepper. Roast at 200C/400F for about 30 minutes. 3. Cook gnocchi in boiling water, according to package instructions. 4. Meanwhile, melt butter in a nonstick pan, and sear both sides of the chicken breasts. 5. When gnocchi is done, drain well and transfer into the buttered pan along with the rosemary. Fry until lightly browned on both sides. 6. Assemble and serve, topping with grated parmesan as garnish.
1 Comment
A hearty, satisfying dish to warm you up in the chilly season. Balance the pasta with roasted vegetables and lean protein for a nutritious and guilt-free meal.
Full recipe: [https://servedwithrice.com/butter-gnocchi-squash/](https://servedwithrice.com/butter-gnocchi-squash/)
**Ingredients**
Served 5.
* 500g gnocchi
* 3 tbsp grated parmesan cheese
* 3 tbsp butter
* 3 sprigs rosemary
* 2kg butternut squash
* 1kg chicken breast
* Olive oil, salt, and pepper to taste
**Instructions**
1. Salt and pepper then sous vide the chicken breasts straight from frozen at 62C for 90 minutes.
2. Wash and cut butternut squash into 2 inch chunks. Toss in olive oil, salt, and pepper. Roast at 200C/400F for about 30 minutes.
3. Cook gnocchi in boiling water, according to package instructions.
4. Meanwhile, melt butter in a nonstick pan, and sear both sides of the chicken breasts.
5. When gnocchi is done, drain well and transfer into the buttered pan along with the rosemary. Fry until lightly browned on both sides.
6. Assemble and serve, topping with grated parmesan as garnish.
Cheers!