John Myers
Gnocchi with Chicken Breast in Gorgonzo Cream
The perfect gnocchi with chicken breast in gorgonzo cream recipe with a picture and simple step-by-step instructions.
- 400 g Https://Www..De/Rezept/432763/Gnocchi-Mit-Gruenem-Spargel-Und-Haehnc
- 500 g Chicken breast, cut into bite-sized pieces
- 2 tbsp Strength
- 2 Shallots, finely diced
- 2 Garlic cloves, finely grated
- 100 ml Gewürztraminer, medium dry
- 300 ml Poultry stock
- 100 ml Cream
- 250 g Gorgonzola
- 1 tbsp Butter
- Oil
- Black pepper from the mill
- Salt
- 0,5 bunch Parsley, chopped
- I still had the gnocchi in my freezer. You can freeze them wonderfully by first placing them on a tray and then putting it in the freezer for an hour and then packing them in sachets. So you can always take them out individually. I took them out of the freezer the day before and left them to thaw in the refrigerator overnight.
- Put the chicken breast pieces in a freezer bag and add the starch and shake everything well so that the chicken pieces are well coated with the starch.
- Put some oil in a saucepan and fry the chicken in portions, then remove and set aside. Now simmer the shallots and garlic in the roast and then deglaze with the Gewürztraminer and reduce to about 1/
- Now add the poultry stock and the cream and bring to the boil once and then set the stove to the lowest possible temperature. Now add the Gorgonzola in large pieces and let dissolve while stirring. Now season with salt and pepper and then add the meat again and put the lid on.
- Heat some oil with a little butter in a pan and stir the gnocchi in portions for a few minutes. Then add some of the chicken breast in Gorgonzo cream, stir in the chopped parsley a few times and serve.
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