Recipe courtesy of Rachael Ray
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 400 degrees F.

Bring a pot of water to boil for gnocchi. Season the water with salt, add gnocchi and cook according to package directions.

Place chicken in a medium bowl with grill seasoning and add the fennel seeds. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Stack 10 basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add basil to the bowl. Drizzle some extra-virgin olive oil over the chicken, mix meat together and roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degree F for 10 to 12 minutes or until firm and lightly golden.

Preheat a large skillet over medium heat. Add 2 tablespoons extra-virgin olive oil, the onions and crushed red pepper flakes. Cook 5 minutes, stirring frequently. Stir in the tomatoes and sauce and season with salt and pepper. Simmer over low heat. Stir in the remaining 10 leaves of basil, whole or torn.

Drain gnocchi and remove balls from oven. Toss gnocchi and meat balls with sauce and serve with grated cheese to pass at table.

More from:

Everything Italian

IDEAS YOU'LL LOVE

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Mini Meatball Sandies

Recipe courtesy of Giada De Laurentiis

Sausage Gravy

Recipe courtesy of Ree Drummond

Mini Chicken and Broccoli Pot Pies

Recipe courtesy of Giada De Laurentiis

Mini Meatball Sliders

Recipe courtesy of Ree Drummond

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Real Meatballs and Spaghetti

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Kaiser Grille

Butternut Squash Soup With Chicken Sausage

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking