Chicken gnocchi pan with carrots

Name: Chicken gnocchi pan with carrots
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Carrots; 4 piece(s) (approx. 600g) Chicken filets; 3 TABLESPOONS Oil; 1 cup (150 g) Cream cheese with pepper; 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1/4 litre Milk; 500 g Gnocchi (cooling shelf); 4 Stem/s flat leaf parsley

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Carrots
4 piece(s) (approx. 600g) Chicken filets
3 TABLESPOONS Oil
1 cup (150 g) Cream cheese with pepper
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1/4 litre Milk
500 g Gnocchi (cooling shelf)
4 Stem/s flat leaf parsley

Directions

1
Peel, wash and slice the carrots. Wash the meat, dab dry and cut each fillet in half crosswise. Heat the oil in a large pan. Brown the meat well in it. Fry over medium heat for about 4 minutes, turning.
2
Mix 1 tablespoon cream cheese and crème fraîche, season to taste with salt and pepper. Mix the rest of the cream cheese and milk, season with salt, pepper and nutmeg. Season meat with salt and pepper, remove from the pan. Fry the carrots in hot frying fat while turning, season with salt and pepper. Mix in gnocchi. Pour cream cheese milk over the gnocchi. Add meat again and simmer covered for about 8 minutes.
3
Wash parsley, shake dry and chop. Sprinkle on the chicken pan and serve with a crème fraîche dip.