- 4 Chicken breasts
- 6 Red onions
- 2 Apple Elstar or Pink Lady
- 600 g Hokkaido pumpkin
- 300 g Waxy potatoes
- 1 Chicken egg yolk fresh
- 1 Freshly grated pinch of nutmeg
- Food starch
- Durum wheat semolina fine
- 3 Tablespoons of freshly grated Parmesan cheese
- Sea salt and pepper
- Olive oil
- Curry spice mix
- White wine
- Peel the potatoes, roughly dice, then core the pumpkin and also roughly dice. Cook the potatoes in boiling salted water with the pumpkin until soft, drain through a sieve, drain well and allow to evaporate for 10 minutes. Rinse the chicken breast in cold water and pat dry, then rub in the curry spice mixture and a little olive oil and set aside. Peel the red onions and cut them into NOT so thin rings. Peel, core and cut the apples into wedges, place everything on a plate
Prepare the pumpkin gnocchi
- Press the steamed potato pumpkin mixture through a potato press or finely mash it in a bowl with a potato masher. Stir in the egg yolks and season with salt, pepper and nutmeg. Add about 60g sieved cornstarch, then stir in the grated Parmesan and gradually stir in the durum wheat semolina until a well malleable, non-sticky mass is formed, if necessary use a little more or less cornstarch and semolina. Now chill the mass until it has cooled down completely. I shape the dough into a 2-finger-thick roll (floured surface) and then cut about 2 cm long pieces and shape the pattern into it with the prongs of a fork. Boil plenty of salted water in a large saucepan and let the gnocchi simmer in portions, one after the other. This takes about 3-4 minutes. When these float on the surface, I lift them out with a slotted spoon and let them drain on paper towels. I then put the gnocchis on a plate to keep warm in the 80 degree hot oven.
Apple and red onion chutney
- I fry the onions by themselves in a pan with olive oil, then add the apple wedges and let everything sit briefly. Keep warm
- Sear the chicken breast in olive oil on all sides in the pan, remove briefly and deglaze the gravy with half a glass of white wine and bring to the boil. Put the chicken breasts back in, cover with the lid and let simmer for 8-10 minutes in the switched-off pan.
- I put the pumpkin gnocchi's with a little butter in the hot pan and stir it through briefly. Slice the chicken breast at an angle. Arrange everything nicely on the plate and serve immediately.
Serving: 100gCalories: 40kcalCarbohydrates: 8.1gProtein: 1.4gFat: 0.1g