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Ingredients
- 2 tablespoons of olive oil
- 500 g skinless chicken breast
- 1 medium yellow onion
- 3 dried bay leaves
- 5 g fresh thyme
- 1 teaspoon dried oregano
- 10 g freshly chopped parsley
- 3 cloves of crushed garlic
- 800 g canned chopped tomatoes
- 1 tablespoon brown cane sugar
- 500 g whole wheat potato gnocchi
- 40 g finely grated Parmesan
- 1 handful freshly chopped basil
- 1 pinch fine table salt
- 1 pinch ground black pepper
Instructions
- 1In a large pan, heat the olive oil over low heat. Increase the heat to medium-high, add the diced chicken breast and sauté for 7-8 minutes, until the meat is lightly browned. Remove the chicken from the pan and set aside.
- 2Reduce the heat to medium, add the finely chopped onion to the same pan and sauté for 5-6 minutes until translucent. Add the bay leaves, thyme, oregano, parsley, and crushed garlic. Sauté everything for 1-2 minutes, then pour in the chopped tomatoes. Rinse the cans with a little water and add it to the pan.
- 3Simmer the tomato sauce for about 15 minutes over high heat. Then reduce the heat to medium, add the chicken and brown sugar, and simmer for another 5 minutes.
- 4Add the gnocchi, grated Parmesan, salt, and pepper. Cook everything for 8-10 minutes (or according to package instructions), stirring occasionally to prevent the gnocchi from sticking to the bottom of the pan.
- 5Before serving, sprinkle with finely chopped fresh basil. Enjoy!
Sezamo
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