Pesto Gnocchi with Beans, Olives and Chicken

Ingredients

• 2 cloves garlic
• 60 g basil
• 40 g roasted pine nuts
• 140 ml olive oil
• 40 g freshly grated Parmesan
• Salt
• Pepper (freshly ground)
• 1 kg waxy potatoes
• Salt
• Nutmeg (freshly grated)
• 250 g flour
• 1 egg
• flour (for dusting)
• 1 Shallot
• 600 ml poultry stock
• 400 g chicken breast fillet (pre‑cooked, skinless)
• 400 g Green Beans
• Salt
• 50 g black olives (pitted)

Instructions

1. 1.

   Wash the potatoes and cook them in salted water for 25-30 minutes. Drain, steam off excess water and let cool slightly. Peel and press through a potato ricer. Spread on a work surface and season with salt and nutmeg. Sprinkle flour over and knead with the egg into a smooth, elastic dough. Set aside about one‑third of the dough and roll it out on a floured surface into a finger‑thick strand. Cut or pinch off 1 cm pieces and run each piece over the tines of a fork to create the classic ridged pattern. Repeat with the remaining dough and let the finished pieces rest covered on the work surface.

2. 2.

   Peel and finely chop the shallot. Bring the stock to a boil in a pot. Wash the chicken and simmer it in the stock for about 20 minutes.

3. 3.

   For the pesto, peel and roughly chop the garlic. Rinse the basil, shake dry, pluck the leaves and blend with the garlic and pine nuts in a blender until finely pureed. Gradually add oil until a creamy pesto forms. Stir in parmesan and season with salt and pepper.

4. 4.

   Wash the beans, trim and halve or quarter them, then cook in boiling salted water for about 8 minutes. Drain and set aside.

5. 5.

   Add the gnocchi to boiling salted water and let them finish cooking for 3-4 minutes.

6. 6.

   Remove the chicken from the stock, drain and tear into bite‑size pieces. Scoop the gnocchi with a slotted spoon, drain and mix immediately with the pesto, beans, shallot, chicken and olives before serving.