Spring Gnocchi Skillet
from Paulina
This spring gnocchi skillet is light, creamy, and full of fresh ingredients. Tender chicken, crisp asparagus, and a flavorful sauce make it the perfect dish for quick, balanced cooking.
Nutritional values per serving
380
Calories
36.7 g
Protein
30.4 g
Carbohydrates
10 g
Fat
Preparation
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1
Wash the asparagus, remove the woody ends, and cut into 3–4 cm pieces.
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2
Fry the chicken in a large pan with some olive oil over medium to high heat until golden brown (about 5-6 minutes), season, and remove.
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3
In the same pan, toast the gnocchi without additional oil until they are lightly golden brown, then set aside as well.
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4
Sauté asparagus and garlic, then add cherry tomatoes and peas after 2 minutes and cook until tender-crisp.
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5
Deglaze with chicken broth, bring to a brief boil, and stir in quark and cream cheese until a creamy sauce forms. Season with salt, pepper, and nutmeg, let it simmer briefly, and fold in fresh herbs.
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6
Return the chicken and gnocchi to the pan, mix everything together, and warm briefly.
Top with freshly grated Parmesan and a little lemon zest, then serve immediately.