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Jan K. Overweel

Pumpkin Chicken Alfredo Gnocchi

Prep: 5 min Cook: 15 min
4 Servings

A comforting classic with an autumn twist!



Lay the chicken breasts on a butcher’s block lined with plastic wrap, and pound each of them with a meat mallet until they’re approximately 1.5 – 2 cm thick. Season with salt and pepper.

In a large skillet, heat the olive oil and cook the chicken breasts on medium high heat. Remove them and set aside.

In that same skillet, lower the heat and add the pumpkin puree. Season with salt and pepper, the pinch of nutmeg and sage, and keep stirring for 2-3 minutes to cook out the rawness, taking care it does not burn.

In a separate pot, cook the gnocchi according to package instructions. Working quickly, reserve 1/2 cup of the starchy water and add to the pumpkin puree  to dislodge any bits stuck on the bottom of the skillet. Drain the gnocchi. When the sauce is smooth, remove from the heat and gently stir in the cream, put it back on low heat and bring it to a gentle simmer. Add the drained gnocchi, and coat them in the sauce. Cut up the reserved chicken and toss into the skillet as well. Serve immediately topped with grated Parmigiano Reggiano

by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.