Mustard Gnocchi Skillet with Chicken and Leek

Juicy chicken pieces, golden gnocchi and a creamy mustard-Parmesan sauce make a filling after-work dinner in a single pan. Serve with parsley and Parmesan.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 400 g Gnocchi (refrigerated section)
• 250 g Chicken breast fillet
• 1 Stück Leek
• 1 Stück Garlic clove
• 1 EL Cooking oil
• 150 ml Cream
• 100 ml Water
• 1 TL Dijon mustard
• 30 g Parmesan, freshly grated
• 1 Bund Parsley
• Prise Salt
• Prise Pepper

Method

1. Pat the chicken breast fillet dry and cut into cubes of about 2 cm. Season with salt and pepper.
2. Trim the leek, slice into thin rings and wash thoroughly. Finely chop the garlic. Finely chop the parsley.
3. Heat the cooking oil in a large pan. Brown the chicken cubes on all sides for about 5 minutes, then remove from the pan.
4. Add the gnocchi to the pan and fry over medium heat for about 5 minutes until golden brown, turning them occasionally.
5. Add the leek and garlic to the gnocchi and fry for 2 minutes.
6. Stir in the water, cream and mustard and let it come to a brief boil. Return the chicken cubes to the pan.
7. Let everything simmer over low heat for about 4 minutes until the sauce has thickened slightly. Season with salt and pepper to taste.
8. Remove from the heat, stir in the Parmesan and sprinkle with the parsley. Serve immediately.