Gnocchi pan with chicken and mushrooms

Ingredients for 2 servings:

• 1 pack of gnocchi
• 300 g chicken breast
• 250 g mushrooms
• 1 pack of cream cheese, e.g. tomato-basil, approx. 200 g
• 75 g lean ham cubes
• 1 bottle of cooking cream, reduced fat, approx. 200 ml
• oil
• Milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

First, cut the cleaned mushrooms into small pieces or slices. Also cut the meat into small pieces. Fry the gnocchi in a non-stick pan until crispy. If you don’t like this, you can simply cook them according to the package instructions. Set the finished gnocchi aside. Brown the chicken in a little oil in a non-stick pot or a frying pan with high sides. After a few minutes, add the diced ham and mushrooms and fry. When everything is cooked through, reduce the heat to low. Add the cream and cream cheese. Continue cooking on low heat until the cream cheese has melted. Add the gnocchi. Increase the heat again and wait until it is gently simmering. If the sauce is not thick enough, you can dilute it with a little milk. Since I usually use seasoned cream cheese, the dish does not need any further seasoning. If you are using neutral cream cheese, you can season it with pepper, salt, and paprika, for example, according to taste. Alternatively, you can use processed cheese.