Sautéed Gnocchi With Chicken And Cream Sauce

1. 1

   For gnocchi, cook potatoes in boiling salted water for 20 mins. Drain. Once cool enough to handle, peel then pass warm potatoes through a potato ricer. Season and add nutmeg. Transfer to a floured work surface, add flour and egg and knead gently to form a smooth dough. Be careful not to overwork. Roll out into a 2/3 inch thick cylinder then cut into small pieces and shape into balls. Press flat with a fork.

2. 2

   Bring a large pot of salted water to a boil and add gnocchi, in batches. When gnocchi float, remove with a slotted spoon and drain. Heat 1 tbsp oil in a large skillet and saute gnocchi, turning frequently for 4-5 mins. Remove from pan and keep warm.

3. 3

   Add chicken to pan and cook for 4-5 mins, turning occasionally. Deglaze with stock and cream, bring to a boil and add cream cheese. Add gnocchi and spring onions, bring to a boil, season and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.