Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Tip: The meat will be more tender if it has been marinated in a mustard-oil mixture for at least two hours beforehand.