Chicken With Avocado Gnocchi Gratin - cooking recipe

Ingredients

2 None avocados, pitted, pulp removed, shells reserved
1 tbsp lemon juice
1 bunch fresh parsley, finely chopped
2 None eggs
1/2 lb ricotta
1 cup all-purpose flour + 2 tbsp
2/3 cup semolina flour
4 tbsp olive oil
1 None onion, peeled and finely diced
1 - 15 oz can peeled tomatoes
1 pinch granulated sugar
1 pinch nutmeg, freshly grated
1/3 lb Gouda cheese, grated
4 None chicken breasts (approx 4 oz each)

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Puree avocado pulp with lemon juice. Mix with parsley, eggs, ricotta, flour and semolina. Season and set aside to rest for 15 mins. On a floured work surface, roll dough into a 3/4 inch cylinder. Cut into 1/2 inch long gnocchi, slightly flatten with a fork. Cook in boiling, salted water for 4 mins, working in batches. Remove and drain.
Meanwhile, heat 1 tbsp oil in a saucepan and saute onion until translucent. Add tomatoes and a pinch of sugar. Season and set aside.
To finish gnocchi gratin, heat 2 tbsp oil in a large frying pan and saute gnocchi for 5 mins. Season and add a pinch of nutmeg. Add tomato sauce then fill empty avocado shells with mixture. Place on prepared baking tray. Distribute additional gnocchi around shells. Sprinkle with Gouda cheese and bake for 10 mins.
Meanwhile, heat remaining oil in a frying pan and saute chicken for 5 mins on each side. Slice and season with pepper. Serve with gnocchi gratin.