Chicken Parmesan Gnocchi Bake

We put a fiery twist on traditional Chicken Parmesan with a spicy tomato sauce featuring our Calabrian chili peppers. Add the chicken to a skillet with gnocchi, sauce, and cheese, and you have the ultimate comfort food to keep you warm all winter long. To learn how to make homemade potato gnocchi, click here!

INGREDIENTS

• 2 large eggs
• 1 tablespoon DeLallo Fine Chopped Garlic in Water
• 2 tablespoons fresh chopped parsley
• Salt and pepper to taste
• 4-6 boneless, skinless chicken breasts, pounded until 1-2 inches thick
• 1 cup panko breadcrumbs
• 1 cup DeLallo Italian Seasoned Breadcrumbs
• ½ cup Parmesan cheese, grated
• ½ cup DeLallo Extra Virgin Olive Oil
• For the Gnocchi:
• 1 (16-ounce) package DeLallo Potato Gnocchi
• For the Sauce:
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 DeLallo Calabrian Chili Peppers, chopped
• 2 (24-ounce) DeLallo Passata Rustica Rich Tomato Purée
• Salt and pepper to taste
• For the Toppings:
• ½ lb. shredded provolone cheese
• 8 ounces mozzarella cheese, sliced
• Chopped fresh basil

DIRECTIONS

1. Preheat the oven 350°F. Line an oven tray with parchment paper.
2. Cook the gnocchi according to package directions. Drain and set aside.
3. Start the sauce by heating olive oil in a pan over medium-high heat. Add onion, garlic, and peppers, and sauté until the onions become translucent, about 6 minutes.
4. Add the Passata and bring to a boil. Turn heat to low, add salt and pepper to taste, and simmer for about 30 minutes.
5. Meanwhile, whisk together eggs, garlic, parsley, salt, and pepper in a shallow dish. Add chicken to the egg mixture, rotating to coat each fillet evenly in the mixture. Cover with plastic wrap and marinate for at least 15 minutes or overnight.
6. When chicken is ready for cooking, mix bread crumbs, Parmesan cheese, and garlic together in a shallow bowl. Dip chicken into the breadcrumb mixture to coat evenly.
7. Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, about 4 to 5 minutes on each side.
8. Place chicken on a prepared baking tray and bake for 15 minutes until the chicken is almost cooked through. Remove from the oven and set aside.
9. Turn oven to broil.
10. In an oven proof skillet or cast iron skillet, coat the bottom with a layer of the sauce. Add the gnocchi in a singular layer. Add another layer of sauce and top with the shredded provolone cheese. Note: Keep extra sauce to serve for the sauce lovers!
11. Nestle the chicken on top of the gnocchi and cheese. Add a layer of sauce on each piece of chicken. Top each breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil.
12. Broil for 5-8 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.
13. Remove from oven and let rest for 10 minutes before serving.