Roasted Red Pepper Chicken and Gnocchi
Delicious and tender baked chicken thighs with a romesco sauce over cauliflower gnocchi
Servings: 4 servings
Ingredients
- 2 cups Romesco Dip find my recipe for romesco dip here!
- 4 boneless, skinless chicken thighs
- 1 bag Cauliflower Gnocchi Substitute in regular gnocchi or your favorite pasta!
- ¼ cup parmesan cheese
- 1 tablespoon fresh or dried basil leaves
Instructions
- Prepare the Romesco Dip according to this blog post https://whitekitchenredwine.com/romesco-dip/
- Pre heat the oven to 350 degress fahrenheit.
- Place 4 chicken thighs in a baking dish and pour half of the romesco dip over the chicken. Top with shredded parmesan.
- Place the baking dish in the oven and bake the chicken for 25-35 minutes until the internal temperature reaches 165 degrees fahrenheit.
- While the chicken cooks, prepare the gnocchi or pasta according to the directions.
- When the gnocchi is almost done, pour the remainder of the romesco sauce over and continue cooking until the gnocchi is cooked.
- Remove and slice chicken, serve over the gnocchi and garnish with fresh or dried basil!