Another night, another super simple dinner. This took me less than half an hour to throw together.
The recipe originally comes from Cooking Light (via RecipeZaar, of course!) I made a few adaptations to make it work with what I had in the house. I lowered the proportion size too. The recipe says it feeds four, but even after I almost halved all the ingredients, I got three good sized servings and one toddler-sized serving.
I used a whole large onion in place of the shallots and halved the sherry, sour cream, chicken broth and gnocchi. I sauteed the onions in a bit of olive oil until they started to caramelize THEN added the sherry and chicken broth. I think this gives the dish more complex flavors than just onion.
I was afraid that the gnocchi wouldn’t cook in the sauce, (it would have been fine) so I cooked it seperately, then added it right before I added the sour cream. Shredded, leftover turkey was pulled from the freezer in place of the chicken. Just before serving I stirred in a good tablespoon or so of dried parsley. Mostly just for color. Served with a tossed green salad – ranch dressing for the kidling and hubby, vinaigrette for me. Yum!
Gnocchi with Sherried Shallots.
2 cups thinly sliced shallots or onions
1 cup dry sherry
1 1/2 cups nonfat sour cream
1 cup fat-skimmed chicken broth
1 (18 ounce) package refrigerated gnocchi
2 cups shredded skinned cooked chicken
1/3 cup chopped parsley
In a 5- to 6-quart pan over high heat, stir shallots and sherry until shallots are limp, about 10 minutes.
Spoon into bowls and season with nutmeg and salt to taste.