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)
• Koks Mateusz 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)
• 100 g broccoli (cut into small florets; OCR is uncertain: “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 no longer raw.

2. 2

   Drain the broccoli and cover it with cold water to stop the cooking. 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 moderately small, even pieces. Drizzle with 10 g of olive oil, add the Koks Mateusz 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

   Heat the remaining 10 ml of olive oil in the same pan. Add the onion and garlic and fry until the onion is translucent; scrape up the flavorful browned bits left by the chicken from the bottom of the pan.

7. 7

   The remainder of the sauce preparation is not audible or legible in the provided material. The ingredient list includes broccoli, sun-dried tomatoes, spinach, gorgonzola, cream, and gnocchi, but the source does not show when or how to add them.

Notes

The material ends after the onion and garlic have softened. The remaining sauce preparation steps and the exact method for cooking and combining the gnocchi with the other ingredients are 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