Savoy cabbage pan with chicken and gnocchi

Ingredients for 4 servings:

• 1 small onion(s)
• ½ head of savoy cabbage
• 400 g chicken breast fillet(s)
• 1 tbsp rapeseed oil
• Salt
• pepper
• 125 ml vegetable stock
• 5 apricots, fresh or 4 soft apricots
• 60 g Parmesan, freshly grated
• 150 g sour cream
• 2 eggs
• 1 pack of gnocchi, 600 g, from the refrigerated section

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Peel the onion, halve it, and cut it into thin slices. Remove the outer, wilted leaves from the savoy cabbage. Cut out the stalk. Cut the remaining savoy cabbage leaves into strips, wash them, and spin them dry in a salad spinner if necessary. Dice the chicken breast fillets and fry them in hot rapeseed oil until golden brown on all sides. Season with salt and pepper. Remove the meat from the pan and set aside, covered with aluminum foil. Sauté the onion in the remaining oil until translucent. Add the savoy cabbage strips and sauté briefly. Deglaze with the stock, cover, and cook for about 15 minutes. Season with salt and pepper to taste. Wash the apricots, remove the stones, and add the finely diced flesh to the pan. Mix the sour cream with the eggs and grated Parmesan cheese and add to the savoy cabbage pan along with the chicken. Heat the pan but do not let it boil. Cook the gnocchi according to the package instructions and serve with the savoy cabbage.