Chicken gnocchi pan

Name: Chicken gnocchi pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g fresh potato gnocchi (refrigerated shelf); 3 Chicken fillets (approx. 125 g each); 1 collar Spring onions; 150 g Cream processed cheese; 2-3 TABLESPOONS Oil (e.g. olive oil); 6-7 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white; 7-10 Tbsp Basil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g fresh potato gnocchi (refrigerated shelf)
3 Chicken fillets (approx. 125 g each)
1 collar Spring onions
150 g Cream processed cheese
2-3 TABLESPOONS Oil (e.g. olive oil)
6-7 TABLESPOONS Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white
7-10 Tbsp Basil

Directions

1
Heat 1-2 tablespoons of oil in a large frying pan. Fry the gnocchi for about 5 minutes while turning and remove. Wash the meat, dab dry and cut into pieces. Clean and wash spring onions and cut them into rings
2
Heat 1 tablespoon of oil in the frying fat. Fry the meat in portions for approx. 5 minutes while turning. Deglaze with 150-200 ml water and cream and bring to the boil. Season with salt and pepper
3
Cut the cheese into pieces and dissolve in the sauce. Add gnocchi and spring onions and bring to the boil. Wash, pluck and chop the basil. Season gnocchi pan with salt, pepper and basil. Serve everything