- Salt (to taste)
- 1 1/2 pounds ground chicken
- 1 tablespoon grill seasoning (suggested: Montreal Steak Seasoning by McCormick)
- 1 teaspoon fennel seeds (about 1/3 palmful)
- 1/4 cup soft sun-dried tomatoes (found in produce section, in pouches or tubs)
- 1 cup fresh basil leaves (about 20 leaves), divided
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 4 cloves garlic, finely minced
- 1 medium onion, chopped finely
- 1/2 teaspoon crushed red pepper flakes (adjust by eye)
- 1 (28-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- Freshly ground black pepper (to taste)
- 1 pound gnocchi (potato dumplings), refrigerated or frozen
- Grated Parmigiano-Reggiano or Romano, about 1/2 cup, plus extra for serving
- Crusty bread**, to serve alongside
- Peppery Salad, recipe below
Peppery Salad:
- 2 teaspoons steak seasoning
- 2 tablespoons red wine vinegar (approximate)
- 1/4 cup extra-virgin olive oil (approximate)
- 6 large radishes, thinly sliced
- 1 green Italian cubanelle pepper, seeded and very thinly sliced
- 4 scallions, sliced on the diagonal
- 1 cup chopped pickled green beans (available in condiment aisle) or well-drained Giardiniera (hot Italian pickled vegetable salad)
- 2 bunches (about 6 cups) arugula, cleaned, trimmed, and roughly chopped
- A handful of flat-leaf parsley, roughly chopped
- Salt (to taste)
