Chicken Parm Gnocchi Bake
Made with Spicy Ugly Sauce and Tomato ‘Nduja
For the Chicken:
2 large organic eggs
1 tablespoon finely chopped garlic
2 tablespoons fresh chopped parsley
Sea salt and black pepper to taste
4-6 boneless, skinless chicken breasts, pounded until 1-2 inches thick
1 cup panko breadcrumbs
1 cup Italian Seasoned Breadcrumbs
1 cup Pecorino cheese, grated
½ cup Extra Virgin Olive Oil
For the Gnocchi:
1 (16-ounce) package Potato Gnocchi
1 jar Spicy Ugly Sauce
2 tablespoons spicy Tomato ‘Nduja
For the Toppings:
½ lb. shredded provolone cheese
8 ounces mozzarella cheese, sliced
Chopped fresh basil
Preheat the oven 350°F. Line an oven tray with parchment paper.
Cook the gnocchi according to package directions. Drain and set aside.
Meanwhile, whisk together eggs, garlic, parsley, sea salt and black pepper in a small bowl. Add chicken to the egg mixture, rotating to coat each side evenly in the mixture. Cover with plastic wrap and marinate for at least 15 minutes (or even overnight).
Mix bread crumbs, Pecorino cheese and garlic together in a bowl. Dip chicken into the breadcrumb mixture and coat evenly.
Heat oil in a large skillet over medium-high heat until hot. Fry chicken until golden and crispy, about 4 to 5 minutes on each side (don’t crowd the skillet). Then transfer each breast to a prepared baking tray and bake them for 15 minutes until almost cooked through. Remove from the oven and set aside.
Turn oven to broil.
In a Dutch oven, coat the bottom with a layer of the Spicy Ugly Sauce and 1 tablespoon Tomato ‘Nduja. Mix slightly. Add the gnocchi in a single layer. Add another layer of Ugly Sauce and 1 tablespoon of Tomato ‘Nduja. Top with the shredded provolone cheese.
Nestle the chicken on top. Add some sauce on each piece of chicken. Top each breast with 2-3 slices of mozzarella cheese and about 2 tablespoons Pecorino cheese.
Broil for 5-8 minutes, or until cheese is bubbling and melted and the chicken is completely cooked through.
Remove from oven and let rest for 10 minutes before serving. Sprinkle with fresh basil for garnish.
Note: Keep extra Spicy Ugly Sauce to serve for the sauce lovers.