Chicken gnocchi pan in pepper cream

Name: Chicken gnocchi pan in pepper cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Carrots; 1 cup (150 g each) Cream cheese preparation with green pepper; 1/4 litre Milk; 7-10 Tbsp Nutmeg; 600 g fresh gnocchi (cooling shelf); 150 g Fresh cream; 4 Stem/s Parsley

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

Simply good: Pepper cream cheese is turned into a delicious creamy sauce

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Carrots
1 cup (150 g each) Cream cheese preparation with green pepper
1/4 litre Milk
7-10 Tbsp Nutmeg
600 g fresh gnocchi (cooling shelf)
150 g Fresh cream
4 Stem/s Parsley

Directions

1
Wash the fillets, dab dry and halve each crosswise. Heat the oil in a large pan. Fry the meat in it on each side for about 1 minute. Then fry for another 5 minutes. Season with salt and pepper.
2
Peel, wash and slice the carrots. Mix cream cheese, up to 1 teaspoon, and milk. Season with salt, pepper and nutmeg. Slide meat to one side of the pan. Add carrots and uncooked gnocchi to the pan and fry briefly while turning. Mix everything. Season with salt and pepper. Pour the cream cheese mixture over it and simmer open for about 5 minutes.
3
Mix crème fraîche with 1 teaspoon cream cheese. Season with pepper. Wash and chop the parsley and stir into the pan. Serve with crème fraiche dip.
4
Push the meat to the side in the pan until there is a free surface for frying. Then fry the carrots and gnocchi vigorously.