Pointed cabbage, gnocchi and carrots with roast chicken

Ingredients for 4 servings:

• 500 g gnocchi, fresh (refrigerated section)
• 1 bunch carrot(s), small, with green
• 1 pointed cabbage
• 1 roast chicken, grilled (e.g. from the chicken grill or roasted yourself)
• e.g. olive oil
• n. B. Salt, coarse
• n. B. Pepper from the mill
• 1 lime(s), juice and zest
• Honey, liquid, approx. 1 – 2 tbsp

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

simple, delicious, uncomplicated

Peel the carrots and halve them lengthwise. Cut the pointed cabbage into approximately 3 cm thick wedges. Arrange both on a lightly oiled baking sheet along with the gnocchi. Season with coarse salt and freshly ground pepper and drizzle with a few drops of olive oil. Place the baking sheet in a preheated oven at 200°C (top/bottom heat) for approximately 25 minutes. Then quarter the grilled chicken, place it on the baking sheet, and return it to the oven for another 10 minutes. In the meantime, make a dressing from 3 tablespoons of olive oil, 1-2 tablespoons of honey, lime juice, and the zest of the lime, which is then spread over the baking sheet before serving. Notes: Of course, you can also prepare the chicken yourself. We will try this baking sheet soon with small breaded schnitzels; I’m sure it will be delicious too.