Gnocchi in pesto cream

Name: Gnocchi in pesto cream
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 Garlic clove; 2 Spring onions; 1/2 Grilled chicken; 1 TABLESPOON Olive oil; 1 TABLESPOON Butter; 1 pck (each 500 g) Gnocchi (cooling shelf; e.g. from Henglein); 3 TABLESPOONS dry white wine; 100 g Whipped cream; 1-2 TEASPOONS Pesto (e.g. from Alnatura); 1/2 Organic Lemon; 7-10 Tbsp salt, pepper; 30 g Parmesan (piece); 7-10 Tbsp Basil

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

As a delicious topping for on top of that, we'll pluck a freshly roasted chicken from the grill cart or the already grilled chicken from yesterday's barbecue party.

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 2

1 Garlic clove
2 Spring onions
1/2 Grilled chicken
1 TABLESPOON Olive oil
1 TABLESPOON Butter
1 pck (each 500 g) Gnocchi (cooling shelf; e.g. from Henglein)
3 TABLESPOONS dry white wine
100 g Whipped cream
1-2 TEASPOONS Pesto (e.g. from Alnatura)
1/2 Organic Lemon
7-10 Tbsp salt, pepper
30 g Parmesan (piece)
7-10 Tbsp Basil

Directions

1
Peel garlic and chop finely. Clean and wash spring onions and cut them into approx. 1 cm wide rings. Pluck the meat from the grilled chicken into fine strips.
2
Heat oil and butter in a frying pan. Fry the gnocchi for about 2 minutes while turning. Add garlic and onions and fry briefly. Deglaze with wine. Add cream and about 5 tbsp. water. Stir in pesto. Stir in lemon peel. Bring to the boil briefly, season with salt and pepper.
3
Arrange the torn chicken meat on the gnocchi. Finely slice the parmesan and sprinkle over the gnocchi. Decorate with basil as desired.