Colorful vegetable pan with chicken breast fillet and gnocchi

Ingredients for 4 servings:

• 1 chicken breast fillet(s), approx. 500 g
• 2 carrots
• 2 small zucchini
• 250 g mushrooms
• 2 stalk(s) leeks
• 200 ml vegetable stock
• 2 tbsp processed cheese, herbs
• 1 bunch of chives
• 500 g gnocchi, from the refrigerated counter
• Oil, for frying
• Herbs of Provence
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the chicken breast into strips. Clean the carrots, zucchini, mushrooms, and leek. Cut the zucchini, carrots, and leek into strips/slices. Cook the gnocchi according to the package instructions. Heat the oil in a large pan. Briefly fry the chicken breast strips. Remove from the pan and set aside. Fry the gnocchi in the fat until browned on all sides, then remove the gnocchi from the pan and set aside. Fry the zucchini in the fat until browned. Add the leek, carrots, and mushrooms and sauté briefly. Deglaze with the vegetable stock and cook until the vegetables are still firm to the bite. Return the gnocchi and chicken breast to the pan and heat through. Finely chop the chives. Thicken the sauce with the cream cheese. Season the vegetable pan with pepper, salt, and the herbs de Provence. Sprinkle the chives over the top and serve immediately.