Simple and quick recipes are great for midweek suppers especially if you are busy. This recipe is incredibly easy to make but it doesn’t compromise on flavor.
You can purchase ready made Gnocchi from most supermarkets, though if you do wish to make your own gnocchi from scratch, its worth making a big batch and then freezing them in portion sizes.
We really enjoyed this recipe and will be making it again. Perhaps adding some green beans or asparagus to it, as we always like to mix things up!
2 Chicken breasts
2 Cups of mushrooms, sliced
1/3 Cup of double cream
1/4 Cup of white wine
1/4 Cup of grated Parmesan
1 Tsp of International Collection Olive Oil
Salt and pepper
After cutting the chicken into strips, add to the frying pan with the olive oil and cook gently. Slice the mushrooms and add them to the pan, cooking until they start to brown. Pour in the wine and allow the alcohol to cook off, you can tell when this is done when the strong alcohol smell disappears. It’s important to do this so that the dish does not taste bitter.
Once this is done gently stir in the cream and the Parmesan.
In another pan bring to the boil some water with olive oil and salt in it, add the gnocchi and cook until they float to the top. Cooking gnocchi usually takes 2-3 minutes. Drain the water and pour the gnocchi into the creamy sauce. Finely chop the parsley and with the salt and pepper stir into the pan.
Serve straight away with a seasonal fresh side salad.