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Ingredients
- 110 g floury potatoes
- 20 g whole wheat flour
- 20 g coarse wheat flour
- 1 pc egg
- 1 tsp rapeseed oil
- 50 g onion
- 2 cloves garlic
- 100 g chicken breast without skin
- 80 ml whipping cream (12% fat)
- 30 g fresh leaf spinach
Method
- 1First, prepare the dough for the gnocchi. Cook the potatoes in salted water until soft, let them cool, peel and finely grate them. In a large bowl, knead with both types of flour, a pinch of salt and the egg to form a compact dough.
- 2Divide the dough into smaller pieces and form into rolls. Cut these into pieces about 1 cm in size and roll into small balls. Press the typical ridged pattern with a fork. Cook the gnocchi in simmering salted water until they float to the surface, then drain.
- 3For the sauce, finely dice the onion and garlic. Sauté until translucent in a pan with heated rapeseed oil. Cut the chicken breast into bite-sized pieces, add them and brown all around. Season with salt and pepper.
- 4Once the meat is cooked, add the coarsely chopped leaf spinach and let it wilt briefly. Pour in the whipping cream and simmer briefly until the sauce thickens slightly.
- 5Add the cooked gnocchi directly to the sauce in the pan, toss everything well and serve hot.
