Garlic Basil Gnocchi with Mushrooms and Gluten-Free Breaded Chicken (Paleo)

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Garlic Basil Gnocchi with Mushrooms and Gluten-Free Breaded Chicken (Paleo)


  • 1 package Cappello's Gnocchi
  • 2 chicken breasts
  • 1/4 cup almond flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons smoked paprika
  • 2 eggs
  • 1 cup gluten-free bread crumbs
  • 6 tablespoons olive oil, divided
  • 1 cup sliced mushrooms
  • 4 cloves garlic, minced
  • 1/2 cup basil, minced
  • 1/4 cup Parmesan (vegan optional)


  • Using a kitchen mallet or rolling pin, flatten the chicken breasts to about 1/2 inch thin.
  • In a shallow bowl, combine the almond flour, salt, pepper and paprika.
  • In another bowl, beat the eggs.
  • In another pie plate or shallow bowl or pan, pour the bread crumbs.
  • Coat the chicken pieces with the flour mixture, then dip in the egg mixture, then roll in the cheese/crumb mixture.
  • In a heavy bottomed pan over medium, heat 3 tbsp of the oil then add in the chicken 1 piece at a time, cooking on each side for about 3-5 minutes.
  • Repeat for the other piece of chicken; set aside.
  • Bring 3-4 quarts of water to a boil.
  • Using the a clean pan, add in the remaining oil and cook the mushrooms until soft; about 5-7 minutes.
  • Add in the garlic, salt and pepper for 1-2 minutes or until lightly browned and fragrant; then add in the basil and parmesan and turn the heat to low.
  • Cook the gnocchi according to package directions then drain and add to the pan with the garlic basil sauce and stir to coat the pasta with the sauce.
  • Divide the pasta evenly among 2 plates then top with the chicken.
  • Garnish with salt and fresh cracker pepper.