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1
Bring a pot of water to a boil for gnocchi.
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2
Salt boiling water but wait a while to drop in gnocchi.
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3
Preheat oven to 400 degrees F.
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4
Place chicken in a medium bowl with grill seasoning and fennel seeds.
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5
Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips.
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6
Coarsely chop the thin strips and add to bowl.
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7
Stack the basil leaves together then roll them up into a log.
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8
Shred the basil by thinly slicing the log.
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9
Add the half the basil to the bowl.
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10
Drizzle extra-virgin olive oil over the bowl.
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11
Mix chicken together, roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet.
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12
Bake at 400 degrees F for 10 to12 minutes or until firm and lightly golden.
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13
Heat a large skillet over medium heat.
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14
To the hot skillet, add extra-virgin olive oil, 2 turns of the pan then the garlic, onions and crushed red pepper flakes.
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15
Cook until tender, about 5 to 6 minutes.
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16
Add crushed tomatoes, tomato sauce and season sauce with salt and pepper.
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17
Drop gnocchi in boiling water and cook 5 minutes or to package directions.
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18
Stir basil into sauce to wilt it.
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19
Drain gnocchi and arrange on a platter.
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20
Remove balls from oven and add to gnocchi, equally distributing them.
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21
Sprinkle cheese over meatballs and hot dumplings then top with sauce by carefully ladling it all over and around the platter.
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22
Gently toss to combine then serve with crusty bread and Peppery Salad.
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23
2 teaspoons steak seasoning
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24
2 tablespoons red wine vinegar, eyeball it
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25
1/4 cup extra-virgin olive oil, eyeball it
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26
6 large radishes, thinly sliced
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27
1 green Italian cubanelle pepper, seeded and very thinly sliced
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28
4 scallions, chopped on an angle
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29
1 cup chopped pickled green beans, available on condiment aisle, or hot pickled Italian vegetable salad, Giardiniera, drained well
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30
2 bunches, 6 cups, arugula, cleaned and trimmed, coarsely chopped
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31
Handful flat-leaf parsley, coarsely chopped
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32
Salt
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33
Place the steak seasoning and vinegar in the bottom of a small bowl then whisk in extra-virgin olive oil and let dressing stand 10 to 15 minutes.
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34
Add the radishes, peppers, pickled vegetables, arugula and parsley to a salad bowl.
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35
When you're ready to serve the salad, dress it, toss and season it with salt, if necessary, to taste.
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36
Ease of preparation: easy
