The Ligon Life: parmesan

Prior to last week, we had never tried gnocchi before. Now, let me be real with you here for a hot minute - 1. I really wasn't too terribly sure what gnocchi actually is, and 2. I was also incredibly not sure on the proper pronunciation. You know kind of like that whole quinoa debacle that happened a couple years ago (the one where where people were saying key-no-ah, or the like, you know, that one). At any rate, I wanted to see what all the fuss was about, and found a recipe on Pinterest (duh) that combined gnocchi with marinara sauce, cheese, and chicken. Seemed like a no-brainer except the person who wrote the recipe didn't do such a hot job of giving amounts, or even listing all the needed ingredients, so I took the basic premise, and concocted this little gem. I think we were both pleasantly surprised! It's really very easy, and comes together quickly. It makes plenty for several meals too, which is a bonus!

What You'll Need:

1 package gnocchi (I used the sweet potato version)
2 chicken breasts
1 package steamfresh asparagus (or fresh asparagus, but I like the short cut sometimes)
16 oz marinara sauce (homemade or jar)
8 oz ricotta cheese
1/4 cup Parmesan cheese
5 slices mozzarella cheese

What You'll Do:

Preheat oven to 350
Place chicken breasts in a small baking dish sprayed with pam. Drizzle olive oil over chicken, sprinkle salt, pepper, and garlic seasoning on each piece of chicken. Roast for 25 minutes. After chicken is cooked, cut into bit-size pieces.
Meanwhile, bring a medium pot of water to boil. Add gnocchi, and cook for 2 - 3 minutes, or until gnocchi rises to top of pot. Drain, rinse, set aside
Steam asparagus. Cut asparagus into pieces. Set aside.
Combine marinara sauce and ricotta in medium bowl.
Spray A 9x9 baking dish with pam. Spread 1/4 cup of sauce mixture on bottom.
Add gnocchi, then asparagus, then chicken to baking dish.
Top with sauce mixture, then Parmesan, then slices of mozzarella.
Broil for 4-5 minutes, or until mozzarella is browned on top.