Gnocchi chicken pan with cheese sauce

Ingredients for 3 servings:

• 600 g gnocchi, from the refrigerated section
• 400 g chicken fillet(s), approx. 2 pieces
• 1 bunch of spring onions
• 50 g Emmental cheese, grated
• 200 g herb cheese spread
• 1 tsp vegetable stock powder
• salt and pepper
• 2 tbsp clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

ready in just 20 minutes

Clean and wash the spring onions and cut into large rings. Heat 1 tablespoon of clarified butter in a large pan. Fry the gnocchi for about 5 minutes until golden brown, turning frequently. Remove the gnocchi from the pan and set aside. Meanwhile, wash the chicken fillets, pat dry, and cut into strips. Heat 1 tablespoon of clarified butter and fry the meat for about 4 minutes, turning occasionally, seasoning with salt and pepper. Add the spring onion rings and cook briefly. Deglaze the meat with about 1/4 l of water and bring to a boil. Stir in the stock powder and melt the processed cheese and Emmental cheese while stirring. Fold in the gnocchi and heat briefly again. Season the dish again with salt and pepper and serve. Season carefully with salt, as the processed cheese also contains salt. This dish contains approximately 610 kcal per serving.