4 PERS. | 25 MIN.
Gnocchi with chicken and mushrooms
WITH CHICKEN STOCK
+ Gluten-free
+ Allergen-free
+ Additive-free
+ E-free
1 tbsp chicken stock Herkules
800 g gnocchi
2 chicken fillets
250 g mushroom mixture
250 g cherry tomatoes
1 Boursin cheese or other herb cheese
grated cheese
fresh basil
pepper and salt
Fry the gnocchi in the pan until they turn golden brown.
Meanwhile, preheat the oven to 200 degrees.
Dice the chicken fillets and fry in another pan until golden brown. Also cut the mushrooms into quarters and fry with the chicken.
After 10 minutes of baking, add the halved cherry tomatoes, the fried gnocchi, the herb cheese and a spoonful of chicken stock.
Stir everything well and divide in an oven dish.
Season with salt, pepper and the grated cheese.
Cook in the oven for 15 minutes, then finish with coarsely chopped basil.