Baked Gnocchi Parmigiana

Serves
4

Preparation
30 - 40 Minutes

Cooking Time
50 Minutes

Ingredients
– 2 tablespoons oil
– 1 onion, finely chopped
– 4 cloves garlic, crushed
– 1 teaspoon smoked paprika
– 1/4- 1/2 teaspoon chilli flakes
– 1 1/2 cups passata
– 1/3 cup chicken stock
– 1/4 cup tomato paste
– 2 tablespoons vermouth
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– A little sugar, to taste
– Olive oil spray
– 2 large chicken fillets approx 600g, halved horizontally to make 4 thin chicken steaks
– 1 x 500g Grand Italian Potato Gnocchi
– 8 thin slices ham
– 1 1/2 cups grated mozzarella cheese
– 1 1/2 cups roughly torn ciabatta
– 2 tablespoons shredded Parmesan
– 30g butter, melted

Method
1. Heat the oil in a saucepan over a medium to high heat, sauté the onion and garlic for 3-5 minutes until softened. Add the paprika and chilli and cook another minute. Stir in the passata, stock, tomato paste, vermouth and oregano, reduce the heat and simmer very gently, covered for 10-12 minutes. Season with salt , pepper and a little sugar.
2. Spray the chicken fillets with oil and pan fry over a high heat just until browned on both sides. Remove from the pan.
3. Meanwhile: boil the gnocchi in a large saucepan as per the packet instructions, drain well then place into a greased 30cm x 20cm shallow ovenproof dish.
4. Place the 4 chicken pieces over the top of the gnocchi then spoon the sauce over the gnocchi and chicken. Top each piece of chicken with lightly folded ham slices and mozzarella cheese. Combine the bread, cheese and butter, mix well then scatter over the top.
5. Bake at 190°C FF for 20-25 minutes or until cheese is melted and crumbs are golden. Garnish with basil leaves. Serve immediately.