Gnocchi with Spinach and Chicken Strips

For the gnocchi with spinach, toast the pine nuts in a pan without oil – set aside. Cut the chicken fillets into strips and fry them in a little butter or oil in a pan until hot, season with salt and pepper.

Remove from the pan. Then sauté the spinach leaves in the remaining fat, add vegetable broth, simmer. In the meantime, put the gnocci in boiling salted water.

They are ready when they float on the surface. When the spinach has thawed, add the garlic and whipped cream and bring to the boil briefly.

Finally, mix in the sautéed chicken strips and the finished gnocci. Season again with salt and pepper.

Sprinkle with toasted pine nuts before serving.

Preparation Tip:

Gnocchi with spinach goes perfectly with a glass of Burgenland Chardonnay. If you like, you can make the dish without chicken and use feta instead. Bacon adds more pep to the dish.

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