CHICKEN GNOCCHI IN PESTO SAUCE

INGREDIENTS:
60 g butter
2 cups chicken breasts ?, cubed
410 g cream of chicken soup
1 cup chicken stock
1 tsp Italian herbs ?
Salt and pepper
3 cups chopped spinach
¾ cup basil ? pesto

METHOD:

Fry chicken pieces in butter until brown.
Add chicken soup, stock, herbs and seasoning.
Boil. Stir occasionally.
Stir in gnocchi and spinach. Cook for another 10 minutes.

POTATO GNOCCHI:
2 potatoes ?
2 cups flour
1 egg

METHOD:

Boil and mash potatoes.
Mix 1 cup of mash with flour and egg. Knead.
Roll dough into ‘snakes’ . Cut into half inch portions.
Cook in sauce for 3-5 minutes.
Top each serving with pesto.

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