Spring gnocchi pan

Ingredients for 4 servings:

• 1 bunch of green asparagus, approx. 500 g
• Spring onion(s), 2 – 3
• 200 g cherry tomatoes
• 300 g chicken breast fillet(s)
• 400 g gnocchi from the refrigerated section
• Water
• 2 tbsp olive oil
• 100 g peas, frozen
• 5 tbsp wild garlic pesto
• 50 g Parmesan, freshly grated
• Salt and pepper, black, from the mill
• lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the asparagus and trim the ends. Then peel the lower third of the asparagus and cut diagonally into approximately 5 cm long pieces. Clean and rinse the spring onions and slice diagonally into rings. Clean and rinse the cherry tomatoes and halve or quarter them. Rinse the chicken breast fillet, pat dry, cut into thin strips and season with a little salt and a few turns of freshly ground black pepper. Cook the gnocchi in lightly salted water according to the package instructions. Drain, reserving 100 ml of the cooking water. Heat the olive oil in a large pan and fry the chicken breast fillet strips on all sides for about 3 to 4 minutes. Then remove from the pan, drain on kitchen paper and keep warm. Fry the asparagus pieces together with the spring onion rings and peas in the frying fat for about 10 to 12 minutes, stirring frequently. Then add the chicken breast fillet strips, gnocchi, and the halved or quartered cherry tomatoes. Mix with the wild garlic pesto and the gnocchi cooking water. Cover and heat gently until warm. Season to taste with salt, a few grinds of freshly ground black pepper, and a squeeze of lemon juice. Serve on plates with shaved Parmesan cheese.