Most of this meal was grown in my parents’ garden.
After spending fall break with my family, I was sent back armed with homegrown tomatoes, basil, and green peppers. I decided gnocchi would be a good change from the expected pasta. Sure, it is not a huge difference, but it is amazing how tiny changes can make a big difference.
I only added a little bit of tomato paste because I did not want a lot of tomato sauce to overwhelm the gnocchi and green pepper, and I knew that a lot of sauce would ruin the crispiness of the gnocchi. I did the tomato and green pepper separately because I wanted the green pepper to be pleasantly soft, but I did not want the tomatoes to cook down to mush. The green peppers did very well being cooked with the chicken.
Without further ado:
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