Gnocchi with chicken and spinach

Name: gnocchi with chicken and spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g Gnocchi; 6 el traditional olive oil; 50 g unroasted hazelnuts container of 95 g; 300 g chicken breast; 1 leeks; 1 Red onion; 300 g fresh leaf spinach; 125 ml cooking cream light bottle of 250 ml; 15 g fresh basil tray; 75 g arugula

Italian potato paste with hazelnuts, chicken breast, leeks, red onion, spinach, rocket and basil.

Ingredients

Directions

Cook the gnocchi al dente according to the instructions on the package. Put in a colander and rinse under cold running water. Drain.
Heat the oil in a frying pan and stir-fry the hazelnuts in 3 min. Golden brown. Scoop out of the pan into a bowl.
Cut the chicken fillet into cubes. Fry the chicken in the remaining shortening for 3 minutes.
Wash the leeks and cut into thin rings. Cut the red onion into half rings.
Add the leeks and the onion to the chicken and cook for 5 minutes. Spoon the chicken mixture with the nuts.
Heat a wok, put the spinach in it and let it shrink all the time.
Pour the cream and heat for 3 minutes on low heat. Add the chicken mixture and warm for another 2 minutes.
In the meantime, heat the remaining oil in a frying pan and stir fry the gnocchi in 4 min. Around golden brown.
Tear the leaves of the basil.
Finally mix in the rocket and basil and season with salt and pepper. Serve with the chicken mixture.