Gnocchi chicken pan

Name: Gnocchi chicken pan
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 collar Spring onions; 2 TABLESPOONS Oil; 500 g fresh gnocchi (cooling shelf); 2 (approx. 400 g) Chicken filets; 7-10 Tbsp salt, pepper; 1 glass (200 ml) Vegetable stock; 200 g Processed cheese with herbs; 50 g grated Emmental

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

1 collar Spring onions
2 TABLESPOONS Oil
500 g fresh gnocchi (cooling shelf)
2 (approx. 400 g) Chicken filets
7-10 Tbsp salt, pepper
1 glass (200 ml) Vegetable stock
200 g Processed cheese with herbs
50 g grated Emmental

Directions

1
Clean and wash spring onions and cut them into coarse rings. Heat 1 tablespoon of oil in a large frying pan. Fry the uncooked gnocchi for 4-5 minutes while turning them over. Remove.
2
Meanwhile wash the meat, dab dry and cut into strips. Heat 1 tbsp. oil in the frying fat and fry the meat for approx. 4 minutes, turning it over. Season with salt and pepper. Fry the spring onions briefly.
3
Deglaze everything with stock and bring to the boil. Melt processed cheese in flakes and Emmental cheese while stirring. Finally fold in gnocchi and heat up briefly. Season again with salt and pepper and serve.