Quick and easy gnocchi recipe for any time of the year.
Ingredients
- Potato gnocchi: 1 pack (16 ounce pack)
- skinless, boneless chicken breast halves: 4 piece (5 ounce)
- peanut butter: 5 Tbsp
- Thai green curry paste: 5 Tbsp
- honey: 4 Tbsp
- olive oil: 5 Tbsp (divided)
- salt: 0.5 tsp
- heads broccoli: 2 piece (cut into florets)
- red onions: 2 piece (cut into wedges)
- fresh cilantro: 0.25 cup (chopped)
- salted peanuts: 3 Tbsp (chopped)
- lime: 1 piece (juiced)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
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Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
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Put the chicken into a large bowl. Add peanut butter, curry paste, honey, 3 tablespoons olive oil, and salt and mix well with your hands.
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Combine broccoli, red onion, and remaining olive oil in a separate bowl. Mix well to coat. Place chicken in a roasting dish and add broccoli mixture and cooked gnocchi.
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Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes, stirring halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve topped with cilantro, peanuts, and lime juice.
