Chicken gnocchi pan

Name: Chicken gnocchi pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 350 g floury potatoes; 100 g Flour; 1 egg (size S); 2 TABLESPOONS Olive oil; 2 Chicken filets (à approx. 175 g); 3 Spring onions; 200 g lactose-free whipped cream; 200 g lactose-free cheese cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

350 g floury potatoes
100 g Flour
1 egg (size S)
2 TABLESPOONS Olive oil
2 Chicken filets (à approx. 175 g)
3 Spring onions
200 g lactose-free whipped cream
200 g lactose-free cheese cream
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes thoroughly and cook in plenty of boiling water for about 20 minutes. Rinse potatoes under cold water, drain and peel. Press warm potatoes through a potato press.
2
Add flour and eggs, knead briefly and season with salt, pepper and nutmeg. Shape the dough into rolls of approx. 1.5 cm Ø, cut into small pieces and form into balls with floured hands. Press flat with a fork.
3
Boil up plenty of salted water in a large pot and let the gnocchi simmer in 2-3 portions. When the gnocchi float to the surface, lift them out with a skimmer and drain them well.
4
Heat 1 tablespoon of oil in a large frying pan. Fry the gnocchi for 4-5 minutes, turning them over and taking them out. Wash the meat, dab dry and cut into strips. Add 1 tbsp. oil to the gnocchi frying set in the pan and heat up.
5
Fry the meat for 4-5 minutes while turning. In the meantime, clean, wash and slice the spring onions. Deglaze meat with 150 ml water and cream, bring to the boil and stir in processed cheese. Add gnocchi and spring onions, bring to the boil, season with salt and pepper.