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Welcome to Episode 1 of the Knead to Know Podcast with Peters Pasta! From modeling and music to racking up millions and millions of followers, Abbie and Josh Herbert have quite the story! Was stoked to have them join as my guests on episode 1 of the pod. We chatted thru it all, all while cooking up a delicious dish of some chicken parmesan and homemade ricotta gnocchi!
Recipe for Chicken Parmesan with Ricotta Gnocchi 👇
For the Gnocchi:
400grams Ricotta
45grams freshly grated Parmesan cheese
2 eggs
Zest of 1 whole lemon
2 T garlic powder
Salt to taste
Pepper to taste
Mix all together to form a dough. Once made into dough, roll out into logs and then cut into little dumplings! You can leave them as is and cook right away, or using a gnocchi board or a fork, roll the gnocchi over to impart the ridges. Cook in boiling, salted water until they begin to float, about 1-2 minutes.
For the Chicken:
Chicken Breast, sliced thinly
Eggs
Flour
Breadcrumbs
Salt
Pepper
Olive Oil
Parmesan Cheese
Mozzarella Cheese
Tomato Sauce of choice
Basil
To begin, slice chicken breasts into thin cutlets. Set up your breading station with three stations. First is a container of seasoned flour. Second is a container with 2-3 beaten eggs. Third is a container of seasoned breadcrumbs. To start, season your chicken with salt, pepper, and garlic powder. Begin breading by coating the chicken in the flour, then into the eggs, and finally into the breadcrumbs. Repeat until all breaded. In a large sauté pan, add olive oil and allow to start getting hot, without it getting too hot. Add a couple pieces of chicken in the pan to start frying, without crowing the pan. Cook a few minutes each side, until golden brown. On a tray, arrange your breaded chicken and begin layering. First layer will be freshly grated parmesan cheese. Next, spoon over some tomato sauce. Layer a few basil leaves on top of each. Then top it off with some fresh mozzarella and a little more parmesan, and toss in a 450° oven until golden brown and melted!
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