Potato Gnocchi with Chicken and Cream Sauce

Ingredients

• 800 g gnocchi
• 400 g Chicken breast fillet (cooked, from roasted chicken)
• 4 onions
• 2 Garlic cloves
• 0.25 bunch Parsley
• 2 tbsp butter
• 200 g heavy cream
• 100 ml low‑fat milk
• 100 ml Vegetable broth
• 20 ml sherry
• sauce thickener (optional)
• Salt
• Pepper
• 1 tsp instant broth

Instructions

1. 1.

   Peel the onions, halve them and slice into thin strips. Peel the garlic and finely chop it. Wash the parsley, shake dry, set aside a few leaves for garnish. Roughly chop the rest.

2. 2.

   Heat the butter in a pot and sauté the onions with the garlic until softened. Add sherry and broth, simmer for 5 minutes, then break up the chicken breast and add it. Pour in milk and cream, season, and let gently simmer for another 5 minutes. Stir in sauce thickener if desired to slightly thicken the sauce.