Pairs well with Gnocchi with Chicken, White Sauce, and Truffle Oil
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Gnocchi with Chicken, White Sauce, and Truffle Oil
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A delicious and easy-to-make gnocchi dish with chicken, mushrooms, and a creamy white sauce, flavored with truffle oil.
00:30:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- gnocchi - 500g
- chicken breast fillet - 400g
- champignon mushrooms - 50g
- garlic - 1 (clove)
- butter - 2 tablespoons
- thyme - 1 tablespoon (chopped)
- white wine - 70g
- Arla fresh cream cheese - 200g
- parmesan - 50g (grated)
- white truffle oil - 1 tablespoon
- salt - to taste
- pepper - to taste (freshly ground)
- oregano leaves - to garnish (for serving)
Instructions
- Prepare the Ingredients: Cut the chicken into small cubes. Thinly slice the mushrooms. Mince the garlic.
- Cook the Chicken and Mushrooms: In a frying pan over high heat, add butter. Add the chicken cubes and sliced mushrooms to the pan. Season with salt and pepper.
- Boil the Gnocchi: In boiling water, add salt and the gnocchi. Cook for 3-4 minutes or until they rise to the surface. Then, remove with a slotted spoon.
- Make the Sauce: To the frying pan, add minced garlic and chopped thyme. Deglaze the pan with white wine and let it evaporate. Add the cream cheese and stir until the sauce thickens.
- Combine and Serve: Add the boiled gnocchi to the frying pan. Turn off the heat. Stir in the parmesan cheese. Finally, add the truffle oil and stir gently. Serve with fresh oregano and freshly ground pepper on top.
