Veggie, Chicken, & Basil Gnocchi

Gnocchi is Italian pasta made from potato. After our leftovers spent the night in the fridge the sauce became thick and it was even better.

Our idea for this recipe came from an Italian Chicken and Dumpling recipe by Rachael Ray.

Ingredients
2 tbsp olive oil
1 onion
2 carrots chopped
2 lbs boneless skinless chicken breast, sliced
12 oz white button mushrooms
10 radish leaves, 4x4 slices (or use spinach)
3 bay leaves
freshly grind black pepper to taste

3 tbsp flour
3 cups low sodium chicken stock

Basil pesto sauce
4 tbsp olive oil
1 cup fresh basil leaves
5 cloves garlic
3 tbsp parsley leaves
1/4 cup Parmigiano
1 lemon, zested

2 16 oz packages, fresh gnocchi

Directions
1. Boil gnocchi according to package instructions.
2. In a pot heat on medium-high 2 tbsp olive oil. Cook onion and carrots until onion is tender.
3. Brown chicken for 5 minutes.
4. Add mushrooms, bay leaves, black pepper, and radish leaves. Heat for 5 minutes until mushrooms are tender.
5. Mean while mix together in a separate bowl chicken stock and flour.
6. Add Chicken stock flour mixture to the the pot.
7. In a food processor combine all basil pesto sauce ingredients and blend.
8. Add pesto to pot.
9. Cook until sauce thickness for about 10 minutes
10. Add gnocchi and serve.