John Myers
Ingredients for 6 servings:
- 1 kg gnocchi, from the refrigerated section or homemade
- 400 g chicken breast, shredded
- 400 g leaf spinach
- 1 onion(s), finely chopped
- 2 garlic cloves, finely chopped
- 250 g mozzarella, finely diced, drained weight
- 8 eggs
- 150 ml cream
- e.g. salt and pepper
- nutmeg
- some clarified butter for frying and greasing the dish
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes
Cook the gnocchi in boiling salted water according to the package instructions, drain well, and place in a greased casserole dish. Brown the chicken breast strips in a non-stick pan with a little clarified butter, season with salt and pepper. Arrange the meat on top of the gnocchi in the casserole dish. Briefly sauté the garlic and onion cubes in the fat from the chicken strips until translucent, then add the washed and sliced spinach leaves. Continue sautéing the vegetables until the spinach has wilted. Season the vegetables with salt and pepper and season with nutmeg. If using frozen spinach, it must first be thawed. Drain the spinach thoroughly before adding it to the pan, otherwise it will become watery. Fresh baby spinach is best. Baby spinach leaves do not need to be cut. Place the cooked spinach on top of the chicken breast in the casserole dish. Whisk 2 of the eggs with the cream and season with pepper, salt, and nutmeg. Pour the egg wash over the prepared casserole. Then scatter the mozzarella pieces over the top. Place the casserole in the oven at 200 degrees Celsius (400 degrees Fahrenheit) for 30 minutes on the middle rack. The cheese should be lightly browned. Then add the remaining 6 eggs to the casserole like fried eggs. Return the casserole to the oven for another 10 minutes, just until a light, white layer has formed over the yolks. Do not leave in the oven any longer, or the eggs will become rubbery.
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