NEW: Roast Chicken With Gnocchi & Lemon Ricotta

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Cut open the package of chicken breast (a) and place on a plate. Season both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Place the chicken in the pan and sear for 3 minutes on each side. (If you are preparing 3+ servings, sear 4 minutes / side).
3. After searing, use tongs to transfer the chicken to a baking tray lined with parchment paper. Place the tray in your 425 degree oven. Bake for 7-8 minutes.
4. Place the pan you were using back over medium-high heat for 1 minute. If it looks dry, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the leeks, fennel and peppers (b) to the pan. Season with a pinch of salt and pepper. Cook for 2 minutes, stirring occasionally with a wooden spoon.
5. After 2 minutes, add the pre-boiled gnocchi (c) to the pan. Spread them out so that each gnocchi is touching the bottom of the pan. Season with a pinch of salt and pepper. Cook without stirring for 60 seconds. Then turn them over and cook the other side for 60 seconds without stirring.
6. Remove the pan from the heat and pour the chicken stock (d) over the gnocchi and vegetables. Put the pan back over medium-high heat and scrape the bottom of the pan several times with a wooden spoon o loosen any caramelized bits. Bring the mixture up to a simmer. Once simmering, turn the heat down to medium or medium-low to maintain a simmer.
7. At this point, your chicken should be finished baking. Remove from the oven and place on a cutting board to rest.
8. Add the arugula (e) to the pan with the gnocchi and vegetables. Mix well to incorporate into the gnocchi mixture.
9. Spoon the gnocchi and vegetables on to your serving plates. Slice the chicken into 1/2 inch thick slices and place on top. Spoon the herbed ricotta salata and lemon zest (f) on top.