Creamy Tomato & Parmesan Gnocchi

Ingredients

• 600 g chicken breast
• 500 g fresh gnocchi
• 1 red onion
• 2 tbsp tomato puree
• 80 g reduced-fat soft cheese
• 80 g chorizo
• 100 ml chicken stock
• 250 ml semi-skimmed milk
• 50 g Parmesan
• 5 g cornflour (Mix into a slurry; the liquid for the slurry is not specified.)
• 1 tsp garlic granules
• 1 tsp paprika
• salt (Seasoning; amount not specified.)
• black pepper (Seasoning; amount not specified.)

Steps

1. 1

   Slice or chop the red onion and chicken breast into pieces suitable for frying. The source does not specify a cut size.

2. 2

   Fry the chorizo, onion, and chicken together in a pan until the chicken is cooked through and the onion has softened. The source gives no heat level or cooking time.

3. 3

   Add seasoning, including the garlic granules and paprika; salt and pepper amounts are not specified.

4. 4

   Add the tomato puree and cook for 2 minutes, stirring so it combines with the meat and seasoning.

5. 5

   Pour in the milk.

6. 6

   Mix the cornflour with an unspecified amount of liquid to make a slurry, then add the slurry to the pan. The source does not state which liquid to use or when to add the slurry.

7. 7

   Add the chicken stock and gnocchi to the pan.

8. 8

   Add the soft cheese and mix until combined.

9. 9

   Mix in the Parmesan, then serve.

Notes

The source does not specify frying temperature or duration, how much liquid to use for the cornflour slurry, or how long to cook the gnocchi after adding it. The post's per-serving figures are 526 kcal, 15 g fat, 46 g carbohydrates, 52 g protein, and 3 g fibre; the ingredient-based nutrition estimates may differ.

Nutrition per serving

• main
• dinner
• quick
• creamy
• Italian-inspired
• high-protein
• stovetop