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Chicken gnocchi in pesto sauce


Chicken gnocchi in pesto sauce (PHOTO: MOVE!)

Ingredients 11
Servings 4
Time 25 mins

Ingredients

  • 60
    g
    butter
  • 4
    chicken breast fillets, cut into bite-size pieces
  • 1
    can (400g) cream of chicken soup
  • 250
    ml
    chicken stock
  • 5
    ml
    Italian herbs
  • salt and freshly ground black pepper to taste
  • 750
    ml
    coarsely chopped fresh spinach
  • 650
    ml
    store bought basil pesto
  • 2
    potatoes
  • 1
    egg
  • 240
    g
    cake wheat flour
 

Method

45 min
 

In a large saucepan, melt butter and fry chicken pieces until brown.

Add chicken soup, stock, herbs, salt and pepper. Bring to a boil, stirring occasionally.

Stir in gnocchi and spinach and cook for 10 minutes.

To make potato gnocchi:

Bring a large pot of salted water to a boil.

Peel potatoes and add to pot.

Cook until tender but still firm for about 15 minutes.

Drain, cool and mash with a fork. Combine 1 cup of mashed potato, flour and egg in a bowl.

Knead until dough forms a ball.

Shape small portions of the dough into long snakes on a floured surface and cut into small pieces.

Serve chicken topped with pesto.

 

 

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2019-09-18 11:25
 
 
 
 
 
 
 
 
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