Gnocchi with Burrata & Chicken Breast
in tomato sauce with courgette & fresh basil
Burrata originates from the Italian region of Puglia, where it was developed as a creamy variation of fresh mozzarella.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Gnocchi
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
½ piece
Courgette
½ piece
Red onion
½ piece
Garlic
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
100 g
Passata
¼ sachet(s)
Italian seasoning
5 g
Fresh basil
(May be present: Selderij)
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
1 piece
Chicken breast with Mediterranean herbs
Not included in your delivery
½ teaspoon
Balsamic vinegar
1 teaspoon
Sugar
1 tablespoon
Water for the sauce
1.5 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Chop the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a saucepan over medium heat and fry the garlic and onion for 2 - 3 minutes.
- Stir in the Italian herbs, passata, balsamic vinegar, sugar and water (see pantry for amounts).
- Bring to the boil, then lower the heat and allow to simmer gently for 10 minutes, stirring regularly, until it has thickened and reduced. Season to taste with salt and pepper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the gnocchi for 6 - 8 minutes until golden-brown (see Tip).
- Meanwhile, slice the courgette into thin crescents.
- Cut the chicken into thin strips.
Tip: for the best result, leave the gnocchi mostly undisturbed.
- Heat another drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the chicken and courgette for 5 - 7 minutes until done, seasoning with salt and pepper.
- Finely chop the fresh basil in the meantime.
- Serve the gnocchi and tomato sauce on deep plates.
- Top with the chicken and courgette, then drizzle with the crema di balsamico.
- Top with the burrata and garnish with the basil to finish.
