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Gnocchi – chicken breast – casserole

updated

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Ingredients for 2 servings:

  • 300 g chicken breast fillet(s), diced
  • Mustard, grainy
  • salt and pepper
  • 2 leeks, cut into 1/2 thick slices
  • 300 g gnocchi
  • 1 jar pesto
  • 250 g sour cream
  • Cheese, grated
  • oil
  • herbs, Italian

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with pesto cream sauce

In a bowl, mix the chicken breast with mustard, salt, pepper, and the herb mix. Preheat oven to 180 degrees Celsius. Brown the leek and chicken breast in a pan with a little oil. Bring a pot of salted water to a boil. Once the meat and leek mixture is well browned, transfer it to a baking dish. Add the gnocchi in batches to the bubbling salted water. As soon as they float to the surface, remove them, drain well, and add them to the baking dish. Mix everything thoroughly. Mix the sour cream with the pesto and pour over the mixture in the baking dish. Sprinkle with cheese and bake in the oven for about 40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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