Ingredients
1 tablespoons unsalted butter
1 yellow or white onion, chopped
1/2 cup minced fresh parsley
6 sun-dried tomatoes (dry-packed), minced
1/2 pound boneless chicken breast, thinly sliced (optional)
1/4 cup dry white wine
1 recipe bechamel sauce (below)
1 recipe Gnocchi, uncooked, or 1 1/2 pounds store-bought gnocchi, uncooked
Directions
- In a large, wide skillet, melt the butter over low heat. Add the onion and parsley and saute over medium heat until the onion turns translucent, about 10 minutes.
- Add the sun-dried tomatoes and the chicken, if using, and saute, stirring often until the chicken colors, about 2 minutes. Add the wine and keep stirring over medium heat until most of it evaporates and the chicken is cooked through, about 4 to 5 minutes more.
- Cook the gnocchi as directed above.
- Add the chicken or tomato mixture to the hot bechamel sauce and mix well. Spoon generously over the gnocchi, and serve at once.
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