The hot summer days are finally here and along with them I am presenting you a delicious salad, a gnocchi salad with chicken and avocados. It is perfect for a cold main dish but also suitable for a small meal. And when it is part of the buffet at your next garden party it will certainly emerge as your guests’ favorite.
I used shop-bought gnocchi for this recipe. You can make your own, of course, but bear in mind that it’ll take some time! After cooking the gnocchi in hot water they are transferred to a pan with melted butter, where they are fried until golden brown. (Some shop-bought gnocchi do not require to be cooked in hot water beforehand, so study the instructions on the package very carefully!) I also fried the chicken breasts and used the roast juices for the dressing. Delicious! 🙂
When everything has cooled completely only add avocados, baby spinach and some pine nuts. Done!
I know, this is yet another avocado recipe, but I simply love them because they can be used in so many different ways and they taste so delicious at the moment. However, the combination of avocados, chicken and gnocchi in a salad is quite new, or so I believe. At least I haven’t seen it anywhere before.
Enjoy! 🙂
Gnocchi Salad with Chicken and Avocados
Serves 6
2 lb (1 kg) shop bought gnocchi
1 tablespoon butter
6 chicken breasts
For the dry rub:
2 teaspoons salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon paprika
2 tablespoons oil
For the dressing:
¾ – 1 cup sherry
½ cup (125 g) crème fraiche
¼ cup (60 ml) white wine vinegar
5 tablespoons olive oil
½ cup (70 g) pine nuts
3 avocados
4 ounces (100 g) baby spinach
Heat the butter in a frying pan and fry the gnocchi until golden brown. (Please read the instructions on the package beforehand because some products require pre-cooking in simmering water!) Transfer into a large bowl and allow to cool completely.
Mix salt, granulated garlic and onion, and paprika in a small bowl. Cut the chicken breasts lengthwise but don’t cut them through, only enough to open the chicken like a book. Spread the dry rub on the chicken and rub it into the meat. Heat 2 tablespoons of oil in a frying pan and a fry the chicken breasts on one side. Flip over and put a lid on the pan. Cook over medium to low heat until well done. Transfer the chicken onto a plate and allow to cool completely. Deglaze the pan by adding the sherry. Bring to the boil and allow to reduce by half. Stir the crème fraiche into the sauce and allow to cool completely. Add the white wine vinegar and 5 tablespoons olive oil and mix well.
Cut the chicken into strips and add to the gnocchi. Peel the avocados, remove the stones and cut into ½ inch cubes. Wash the baby spinach. Feel free to cut the leaves into smaller pieces if they are very big. Add the avocados, the baby spinach and the pine nuts to the gnocchi. Add the dressing and combine well.
Note: You can roast the pine nuts in a dry pan before adding them to the salad.
And here is the recipe for printing:
- 2 lb (1 kg) shop bought gnocchi
- 1 tablespoon butter
- 6 chicken breasts
- [br]
- [b]For the dry rub:[/b]
- 2 teaspoons salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon paprika
- [br]
- 2 tablespoons oil
- [br]
- [b]For the dressing:[/b]
- ¾ – 1 cup sherry
- ½ cup (125 g) crème fraiche
- ¼ cup (60 ml) white wine vinegar
- 5 tablespoons olive oil
- [br]
- ½ cup (70 g) pine nuts
- 3 avocados
- 4 ounces (100 g) baby spinach
- Heat the butter in a frying pan and fry the gnocchi until golden brown. (Please read the instructions on the package beforehand because some products require pre-cooking in simmering water!) Transfer into a large bowl and allow to cool completely.
- Mix salt, granulated garlic and onion, and paprika in a small bowl. Cut the chicken breasts lengthwise but don’t cut them through, only enough to open the chicken like a book. Spread the dry rub on the chicken and rub it into the meat. Heat 2 tablespoons of oil in a frying pan and a fry the chicken breasts on one side. Flip over and put a lid on the pan. Cook over medium to low heat until well done. Transfer the chicken onto a plate and allow to cool completely. Deglaze the pan by adding the sherry. Bring to the boil and allow to reduce by half. Stir the crème fraiche into the sauce and allow to cool completely. Add the white wine vinegar and 5 tablespoons olive oil and mix well.
- Cut the chicken into strips and add to the gnocchi. Peel the avocados, remove the stones and cut into ½ inch cubes. Wash the baby spinach. Feel free to cut the leaves into smaller pieces if they are very big. Add the avocados, the baby spinach and the pine nuts to the gnocchi. Add the dressing and combine well.
