Saltimbocca of Chicken with Gnocchi and Salsa Verde

For the chicken saltimbocca with gnocchi and salsa verde, first sprinkle chicken breasts lightly with sea salt, top with sage leaves and wrap tightly with prosciutto slices. Sear all over in a pan over medium heat and then recook in a preheated oven at 140 °C for about 8-10 minutes.

For the salsa verde, finely chop all ingredients. Season with olive oil, vinegar, salt and pepper.

Boil potatoes in salted water until soft, strain. After steaming, press through potato ricer. Let cool slightly, then knead with remaining ingredients to form a dough. Let rest for 30 minutes.

Bring a large pot of water to a boil and add salt. Shape the dough into gnocchi and boil the first piece in salted water to test (if the dough is too soft and falls apart, add more semolina). Then put all the gnocchi in the water, boil once and let them stand for 10 minutes. Drain well and toss in a pan with a little butter.

Arrange the chicken saltimbocca with gnocchi and salsa verde on plates and serve.

Preparation Tip:

If you want even more sage in the recipe for chicken saltimbocca with gnocchi and salsa verde, you can also toss the gnocchi in sage butter.

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