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