Gnocchi con pollo e funghi – Gnocchi with chicken and mushrooms in a beautiful cream sauce. This is comfort food at it’s best and very easy and quick to make. Indulgent, moreish, very fulfilling and always leaves you wanting more…
- 500g Gnocchi
- 5 garlic cloves finely chopped
- 300ml Double/heavy cream
- Extra virgin olive oil
- Salt & Pepper
- 5 Chestnut Mushrooms or fresh Porcini mushrooms sliced
- 300g Chicken breast finely diced/chopped into small chunks
- 2tbs Dried Thyme
- 2tbs Dried Sage
- 2tbs Dried Rosemary
- 100g Butter
- 100g Parmigiano Reggiano
Drizzle a little extra virgin olive oil to a large skillet pan, add the chicken and fry until cooked around 10 minutes, then add the garlic and fry until golden. Add the chestnut mushrooms/porcini mushrooms, butter and cook for a few further minutes. Now add the cream, sage, thyme, rosemary and mix well. Simmer for 5 minutes and season well with salt and pepper.
Cook the gnocchi in a large pan of boiling salted water. You will know the gnocchi is ready when they start to rise and float to the top. Once cooked drain and add the gnocchi to the skillet pan with the sauce, add the Parmigiano Reggiano and mix well. Serve and enjoy… Buon Appetito.