Gnocchetti Alla Caciatore Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and black pepper. Add the chicken to the skillet and sear until golden brown on both sides, about 5-7 minutes per side. Remove and set aside.

2. 2

   Cook the Pancetta and Vegetables

   In the same skillet, add the diced pancetta and cook until crispy, about 3-4 minutes. Add the chopped onion and minced garlic, cooking until the onion is soft and translucent.

3. 3

   Add Tomatoes and Chicken Broth

   Stir in the crushed plum tomatoes and chicken broth. Bring to a simmer, scraping any browned bits from the bottom of the pan.

4. 4

   Braise the Chicken

   Return the seared chicken thighs to the skillet, cover, and reduce the heat to low. Let it braise for about 30-35 minutes until the chicken is tender and cooked through.

5. 5

   Cook the Gnocchi

   While the chicken is braising, cook the gnocchi according to package instructions in a separate pot of boiling salted water. Once they float to the top, they are done. Drain and set aside.

6. 6

   Combine Gnocchi and Sauce

   Once the chicken is cooked, remove it from the skillet and shred the meat if desired. Stir the cooked gnocchi into the sauce, adding the torn basil leaves. Mix gently to combine.

7. 7

   Serve

   Plate the gnocchetti with the sauce and chicken on top. Garnish with more fresh basil if desired. Serve hot.