Gnocchi Assortment

Ingredients for 3 servings:

• 350 g chicken fillet(s) (inner fillet)
• 500 g gnocchi
• salt water
• 300 g chanterelles (frozen)
• 3 handfuls of peas (frozen)
• 2 tbsp bacon, diced
• 1 pack of processed cheese
• 3 tbsp cream cheese
• 2 spring onions
• 1 tbsp garlic, chopped
• 2 tsp broth, granulated
• 2 tbsp soy sauce
• 2 tbsp lemon juice
• 3 tsp lard (greaves)
• salt and pepper
• some oil or butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Chicken, chanterelles, peas

Cut the chicken into small pieces (like strips) and marinate it in 2 tablespoons of soy sauce for a few minutes (about as long as it takes to chop the onion/garlic and heat the pan). Heat a little oil or butter, etc., in a pan and add the meat and marinade to the pan. Simmer until cooked through, but do not brown. Then add 2-3 teaspoons of lard and sizzle a little longer. Then add the chopped spring onion, bacon, and garlic. Then add the chanterelles. The mushrooms will still release liquid; simmer in this liquid for a while. Add about two tablespoons of fresh lemon juice. Now add the peas and the granulated stock. Season with salt and pepper. Meanwhile, cook the gnocchi in salted water. When they rise to the top, remove them and set aside. Add the melted cheese and cream cheese to the simmering sauce and let it thicken (use just enough to thicken it enough for you; you don’t need to use the whole package; I didn’t either). Season again with salt, pepper, and crackling lard (1 teaspoon, to taste). Stir in the gnocchi and serve.