Gnocchi pan from the Cookit

Ingredients for 4 servings:

• 400 g chicken strips
• 4 tbsp olive oil
• 500 g gnocchi
• 1 onion(s), red
• 300 g cocktail tomatoes, halved
• 1 zucchini, cut into bite-sized pieces
• 300 g cream cheese, reduced fat
• salt and pepper
• 200 ml vegetable stock, also possible with water and vegetable stock paste.
• 300 ml white wine or vegetable stock
• 1 tbsp cornstarch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

The gnocchi pan is ready to serve in just 30 minutes and is suitable for vegetarians as well as meat eaters.

Insert the 3D mixer. Add oil and heat it on level 3 | 170°C | 4 min. | Ø measuring cup. Add the chicken strips and fry on level 3 | 170°C | 5 min. | Ø measuring cup, season with salt, pepper and any spices you like and set aside. If you prefer the vegetarian version, start from the next step. Insert the universal blade. Add the halved onion to the pot and chop on level 14 | 5 sec., scraping down the pan with the spatula. Insert the 3D mixer. Add 2 tbsp olive oil and sauté the onion on level 3 | 120°C | 3 min. | Ø measuring cup, scraping the onions to the side of the pot with the spatula. Add 1 tbsp oil and the gnocchi and fry on level 3 | 160°C | 5 min. | Ø measuring cup until golden brown. Add the zucchini and push the onions back from the side of the pan, then continue to fry everything on level 3 | 120°C | 2 mins | using a measuring cup. In the meantime, mix 1 tbsp of cornstarch with 2 tbsp of water in a bowl until smooth. Weigh in the cream cheese, stock, and white wine and simmer on level 3 | 98°C | 5 mins. Before the last minute is up, add the cornstarch to create a creamy sauce. Add the cocktail tomatoes and meat and continue to simmer on level 3 | 98°C | 2 mins, then serve immediately while hot.