Gnocchi with chicken salimbocca

Name: gnocchi with chicken salimbocca
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g Gnocchi; 400 g mini chicken fillet schnitzel; 8 fresh sage leaf; 4 paste parma ham; 5 el traditional olive oil; 50 ml tap water; 450 g pasta sauce basil; 250 g Cherry tomatoes; 75 g arugula

Italian dish of gnocchi with cherry tomatoes and chicken legimbocca.

Ingredients

Kitchen Stuff

4 cocktail stick

Directions

Cook the gnocchi according to the instructions on the package.
Slice the mini chicken fillet cutlets with the blade of a large knife. Put a leaf of sage on it and sprinkle with pepper.
Halve the slices of ham in length, put the chicken breast cutlets on and roll up. Secure with a cocktail stick.
Heat the oil in a frying pan and fry the chicken saltimbocca in 10 min. Brown and done. Turn halfway. Add the water for gravy and stir the cakes.
In the meantime, heat the pasta sauce according to the instructions on the packaging.
Halve the cherry tomatoes. Spread the rocket and cherry tomatoes over a bowl and drizzle with the oil.
Season with pepper and salt.
Spoon the gnocchi with the pasta sauce on plates. Add the chicken salad with the gravy and serve with the rocket tomato salad.