Lozenge-shaped potato pasta rules

First let me say, if you don’t follow Gennaro Contaldo on Instagram, you’re heavily missing out. There’s no one more lovingly Italian (in a good way) that ends every post by saying something like “so fresh, so tasty!”. It’s great.

He’s often found in a Jamie’s Italian, showing the chef’s how to make a dish.

Side note: Gennaro has a show with Antonio Carluccio, and it’s literally a show where the two try and out-Italian each other for an hour. It’s brilliant. They show it sometimes on Saturday morning when there’s nothing else on.

The reason I’m telling you this is because it has been an absolutely crazy week for me, and this very morning I saw a post by Gennaro of a specials dish he made for Jamie’s Italian, and I thought to myself THAT’S what I’m having for dinner tonight.

It looked a lot like the above, but a lot more fancy, obviously. Who cares though? I’m all about that flavor son.

I boiled some salted water, and threw the gnocchi in. The minute they floats, it’s done.

Meanwhile, I used a mandolin slicer to get some onions frying in a tablespoon of olive olive oil and a tablespoon of butter. That was quickly accompanied by some garlic and peas. I turned down the heat a little, and let those mingle.

The gnocchi was done at this point, so I threw in some of the pasta water to to the pan to give the dish a kind of silky texture thanks to the strachy pasta water.

Chicken went into the pan, and I put a lid over it to let the steam cook the chicken. Once the chicken is cooked, grate some cheese on top.

My serving suggestion as above in the picture, would be with lots of sea salt, cracked pepper, a sprinkle of lemon juice and some chopped fresh basil.

Enjoy! Roi x