Gnocchi with Chicken in Spinach and Broccoli Sauce

Ingredients

• 500 g fresh gnocchi
• 500 g chicken breast (diced)
• 10 g olive oil (for frying the chicken)
• Koksa Mateusza herbs (for the chicken; Italian seasoning may be used instead)
• Szama Tuning (seasoning for the chicken; quantity not specified)
• salt (for the chicken and a little for the broccoli cooking water)
• onion (peeled and chopped; quantity not specified)
• 3 ząbki garlic (peeled and pressed through a garlic press)
• 10 ml olive oil (for the onion and garlic)
• 1 sztuka broccoli (cut into small florets; uncertain OCR quantity: “100–200 g” was given)
• 3 łyżki sun-dried tomatoes (cut into strips and drained of oil)
• 225 g frozen spinach (approximately half a package)
• 60 g gorgonzola
• 200 g 12% cream (added toward the end; the OCR ingredient list also shows 200 g)
• pepper (to taste)

Steps

1. 1

   Divide the broccoli into small florets. Bring salted water to a boil, add the florets, and cook briefly, for about 1–2 minutes, just until they are no longer raw.

2. 2

   Drain the broccoli and cover it with cold water to stop the cooking process. Check a thicker piece of the stem; the broccoli should be cooked but not overcooked. Set aside to add to the sauce later.

3. 3

   Cut the chicken breast into fairly small, even pieces. Drizzle with 10 g of olive oil, add the Koksa Mateusza herbs, Szama Tuning seasoning, and salt, then mix thoroughly. The meat should not be straight from the refrigerator.

4. 4

   Chop the onion and peel the garlic; press the garlic through a garlic press. Prepare the remaining ingredients so they are within reach.

5. 5

   Heat a large frying pan. Add the chicken and fry for about 5–8 minutes, until cooked through and nicely browned. Transfer the meat to a bowl and cover with a plate.

6. 6

   In the same pan, heat the remaining 10 ml of olive oil. Add the onion and garlic and fry until the onion is translucent, scraping up the flavorful browned bits left by the chicken from the bottom of the pan.

7. 7

   Add the thawed spinach. Fry briefly until the excess water has evaporated. Season with salt and pepper.

8. 8

   Meanwhile, add the gnocchi to boiling water. Cook for only about 1.5 minutes after they float to the surface—they should finish cooking in the sauce, so do not overcook them.

9. 9

   Pour the 12% cream into the spinach in the pan over very low heat. Add a little of the gnocchi cooking water (the starch will thicken the sauce). Add the cooked gnocchi directly to the sauce and stir.

10. 10

    Add the pieces of gorgonzola and stir until the cheese melts. Then add the previously fried chicken, along with the juices from the bowl, and the blanched broccoli florets. Gently mix everything so the ingredients heat through.

Notes

The material ends after the onion and garlic are sautéed until translucent. The subsequent stages of preparing the sauce and the exact method for cooking and combining the gnocchi with the remaining ingredients were not provided. The OCR indicates 100–200 g of broccoli; the lower value was retained, with the uncertain range noted. The spoken instructions give the cream as 200 ml, while the OCR ingredient list gives 200 g.

Nutrition per serving

• lunch
• main course
• high-protein
• with chicken
• Italian-inspired
• fried
• creamy sauce