Pesto – Chicken with Gnocchi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g chicken fillet (s), cut into thin strips
- 500 g nocchi, refrierated shelf or homemade
- 100 g mushrooms, finely chopped
- 2 bell peppers, red and yellow, one cut
- 1 glass pesto
- 1 cup sour cream
- Herbs to taste
- Mustard, grainy or Dijon mustard (to taste)
- olive oil
- salt and pepper
- 2 leeks, cut into fine strips
Print Recipe
Pin Recipe Instructions
- Mix the pesto with the sour cream and simmer in a saucepan for about five minutes on a low flame, do not forget to stir occasionally! Then add the finely chopped peppers and about a third of the leeks and let simmer for another 10 minutes.
- Incidentally, let the oil heat up in a pan or wok and briefly fry the chicken with the mustard and herbs. Add the mushrooms and the rest of the leek and let simmer on medium heat. Don`t forget to stir, either! After about 10-15, add the pesto sauce to the meat mixture and continue to simmer.
- Heat the water to the boiling point and add the oil. Put in the gnocchi and let them cook until they float to the surface.
- Remove from the water with a ladle, drain and pour into a baking dish. Add the chicken mixture and bake in the preheated oven (approx. 200 degrees Celsius) for approx. 30 minutes on the middle rack.
- Tip: The meat will be more tender if it has been marinated in a mustard-oil mixture for at least two hours beforehand.
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