Summary

Ingredients

• salt and pepper
• 250 g chicken breast fillet (s)
• 4 tablespoon olive oil
• 400 g potato nocchi
• 1 bunch spring onion (s)
• basil
• 1 clove garlic
• 1 onion (s)
• 4 tablespoon balsamic vinegar
• 4 tomato (s)

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Instructions

1. Bring a good 1 liter of salted water to the boil. Put the gnocchi in the boiling water and cook until they float on top. Drain.
2. Wash and dice the meat. Fry the meat in 2 tablespoons of hot oil for approx. 3 minutes. Add the gnocchi to the meat in the pan and stir-fry for about 2 minutes.
3. Wash, quarter, core and finely dice tomatoes. Peel and finely dice the garlic and onion. Put both in a vinaigrette shaker or in a screw-top jar. Add 2 tablespoons of oil, salt, pepper and vinegar and shake vigorously.
4. Clean the spring onions and cut into fine rings. Chop and add some basil leaves. Pour the vinaigrette over the tomatoes, spring onions and basil and mix.
5. Fold in the gnocchi and meat, season to taste. Let it steep for about 10 minutes.