Avocado gnocchi au gratin with tomato sauce and chicken filet

Name: Avocado gnocchi au gratin with tomato sauce and chicken filet
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Avocados; 1 TABLESPOON Lemon juice; 1 collar Parsley; 2 Eggs (size M); 250 g Ricotta cheese; 150 g Flour; 100 g Durum wheat semolina; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 4 TABLESPOONS Olive oil; 1 can(s) (425 ml) chunky tomatoes; 1 pinch Sugar; 7-10 Tbsp grated nutmeg; 150 g grated gouda cheese; 4 Chicken fillets (approx. 125 g each); 7-10 Tbsp Flour; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Avocados
1 TABLESPOON Lemon juice
1 collar Parsley
2 Eggs (size M)
250 g Ricotta cheese
150 g Flour
100 g Durum wheat semolina
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
4 TABLESPOONS Olive oil
1 can(s) (425 ml) chunky tomatoes
1 pinch Sugar
7-10 Tbsp grated nutmeg
150 g grated gouda cheese
4 Chicken fillets (approx. 125 g each)
7-10 Tbsp Flour
baking paper

Directions

1
Cut the avocados in half, remove the stones. Carefully remove the flesh from the skin with a spoon. Finely chop the fruit flesh and lemon juice with a hand blender. Wash parsley, shake dry, pluck leaves from the stalks and chop very finely. Mix avocado, parsley, eggs, ricotta, flour and semolina, season with salt and pepper. Let the dough swell for about 15 minutes. Peel onion and cut into cubes.
2
Heat 1 tablespoon of oil in a saucepan. Fry the onion until transparent. Add tomatoes, bring to the boil and season with salt, pepper and sugar. Form pasta dough into rolls of approx. 2 cm thickness on a work surface sprinkled with flour. Cut into pieces about 1.5 cm thick. Press in a pattern with the prongs of a fork. Cook the gnocchi in portions in boiling salt water for about 4 minutes. Remove and drain. Heat 2 tablespoons of oil in a large frying pan. Fry the gnocchi for about 5 minutes, turning them over. Season to taste with salt, pepper and nutmeg. Fold in tomato sauce. Fill the gnocchi into the empty avocado shells and place them on a baking tray lined with baking paper.
3
Remove and drain. Heat 2 tablespoons of oil in a large frying pan. Fry the gnocchi for about 5 minutes, turning them over. Season to taste with salt, pepper and nutmeg. Fold in tomato sauce. Fill the gnocchi into the empty avocado shells and place them on a baking tray lined with baking paper. Spread the rest of the gnocchi around it. Sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Wash the meat, dab dry and season with salt. Heat 1 tablespoon of oil in a frying pan. Fry the meat for approx. 10 minutes while turning. Cut meat into slices and sprinkle with pepper. Serve with the gnocchi
4
Spread the rest of the gnocchi around it. Sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Wash the meat, dab dry and season with salt. Heat 1 tablespoon of oil in a frying pan. Fry the meat for approx. 10 minutes while turning. Cut meat into slices and sprinkle with pepper. Serve with the gnocchi
5
Waiting time 15 minutes