Name: Gnocchi with roasted tomato-and-butter sauce
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 4 - 6 servings
Cuisine: Main Meals
Ingredients: For the gnocchi ,floury potatoes, scrubbed 1 kg ,Sea salt, to taste ,free-range egg yolks 2,Grana Padano, grated 2 T ,For the roasted tomato-and-butter sauce: ,can whole peeled tomatoes in tomato juice 1 x 800 g,garlic cloves, smashed 8,butter, cubed 60 g ,red chilli, halved 1,smoked paprika 1t,smoked salt, to taste ,olive oil 1 T,Grana Padano, grated for serving

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Prosciutto-wrapped chicken breasts stuffed with Grana Padano

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

2 courgettes, thickly sliced
4 tomatoes, quartered
1 large brinjal, cut into chunks
4T Italian olive oil
salt and freshly ground black pepper
4 skinless, boneless chicken breasts
4t red or green pesto sauce
12 basil leaves
50g Grana Padano cheese, finely grated
8 slices prosciutto (air-dried ham)
shavings of Grana Padano to serve

Method

This is a simple, stylish idea for fuss-free entertaining – with very tasty results.

1. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

2. Put the courgettes, tomatoes and aubergine chunks into a roasting pan and drizzle with the olive oil. Season and toss together to coat.

3. Cut a pocket into each chicken breast and fill each one with a teaspoon of pesto sauce, about 3 basil leaves and a quarter of the grated Grana Padano.

Wrap each chicken breast with two slices of prosciutto, then arrange them on top of the vegetables. Season, then drizzle with a little more olive oil.

4. Roast for 35 - 40 minutes, until the vegetables are tender and the chicken is done. Check that the chicken is thoroughly cooked by piercing the thickest part
with a sharp knife - the juices should run clear.

Cook’s tip: As an alternative to the chicken, use skinless cod loin or sea bass fillets. Spread them with pesto and top with basil leaves and grated Grana Padano before wrapping them in the prosciutto. Reduce the cooking time to 20 minutes

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Gnocchi with roasted tomato-and-butter sauce