Ricotta Gnocchi with Chicken Parmesan Caprese

Confession: Sunday night is my favorite night of the week.

Sunday’s in my house are all about food, family, and fun. Every Sunday after food prep, I prepare a nice, big meal, drink a glass of wine, and enjoy Sunday night television. It’s my most relaxing, stress-free day of the week. But sometimes, I can’t afford a cheat meal for my Sunday night dinner, that where this meal comes in to save the day. Fresh basil and tomatoes are the stars of this Sunday night favorite; with the ricotta gnocchi being as easy to make as it is tasty(think small pillows of cheesy goodness), this meal is a no brainer. Plus the pasta recipe is a full red and half a yellow! So from my family to yours: Happy Sunday.

Ricotta Gnocchi:

Prep Time: 10 min Cook Time: 2 minutes

21-Day Fix Guide: Per serving (makes 4-6) 1.5-Red, ½ Yellow, 1 teaspoon (option for ½ blue)

Ingredients:

2 cups Ricotta Cheese (the better the quality, the better the gnocchi)

1 ½ Tablespoons EVOO

2 large eggs

1 ¼ cup, plus more for dusting, whole grain flour (white), all-purpose will also work

Pinch of Kosher salt

*Optional* ½ cup grated Parmesan Cheese

Directions:

Bring a large pot of salted water to a boil.

Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.

Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.

Cook the gnocchi in the boiling water for 2 minutes. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks.

Baked Chicken Parmesan Caprese

Prep Time: 15 min Cook Time: 20 min

21-Day Fix Guide: Per serving (makes 4) 1 yellow, 1 Red, .5 green, 1 blue

Ingredients:

2 boneless, skinless chicken breasts

2 cups Whole Grain Bread Crumbs, panko style

Salt Free Italian Seasoning

1-2 fresh ripe tomatoes

8 oz Fresh Mozzarella

1 bunch fresh Basil

1 egg, beaten in a shallow bowl

4 Tablespoons of Flour

EVOO cooking spray

Salt and Pepper to taste

Pro-Tip: If you love garlic, and I do, add 2-3 finely chopped cloves into the bread crumbs

Preheat Oven to 375

First prepare chicken breasts by butterflying (Cutting almost all the way through lengthwise with a knife), putting between 2 pieces of plastic wrap, and pounding flat (about 1/4 inch thick) with a meat-pounder or rolling pin.

Set up a breading station with flour, eggs and breadcrumbs all in separate bowl or plates. Add Italian seasoning to the breadcrumbs, with the salt and pepper (if already seasoned skip). First dip chicken on both sides in flour once over, so it’s lightly coated, then dip in egg, and then completely coat with bread crumbs. Place on a cookie sheet and spray BOTH sides with EVOO cooking spray. Bake for 10 min each side.

Meanwhile Cut fresh mozzarella and tomatoes into thick slices and then cut in half. Take chicken out of the oven and place the tomatoes, basil, and fresh mozzarella alternating on top of the chicken. Bake an additional 10-15 min, or until cheese is melted and chicken is browned. Cut in half and serve.

Pro-Tip: a little fresh mozzarella goes a long way, I only used 6oz in the pictures

Fresh Tomato Basil Sauce

Prep Time: 5 min Cook Time: 20 min

21-Day Fix Guide: 1 green (unless you add sugar, then 1 purple)

Ingredients:

1-28oz can San Marzano Tomatoes

5 garlic cloves, peeled and diced

1 Tablespoon EVOO

1 large handful of fresh basil, plus a small on for later, chopped

*Optional* add sugar to taste if the sauce is too acidic for your liking

Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.

In a large skillet or small saucepan over medium heat, heat the oil. When it is hot, add garlic.

As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add salt and pepper. Stir.

Place basil on top, let it wilt, then submerge in sauce. Simmer sauce until thickened about 15 minutes. *add sugar if using* Then add the small bunch of basil, again letting it wilt in, and give a final stir.

Pro-Tip: Use crushed tomatoes to cut down prep and cooking time.