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.
Spring Gnocchi Skillet
SimpleLevel
10 Min.Working hours
from Paulina
Ingredients
- 250 gSweet potato gnocchi (chilled)
- 400 gChicken breast fillet (in strips)
- 500 gGreen asparagus
- 200 gCherry tomatoes (halved)
- 150 gFrozen peas
For the topping
- 30 g Parmesan (freshly grated)
- A little Lemon zest (from organic lemon)
For the sauce
- 100 g low-fat quark
- 50 g cottage cheese
- 200 ml chicken broth
- 2 tbsp olive oil
- 2 to 3 garlic cloves (pressed)
- A little salt, pepper, nutmeg
- 1 bunch fresh chives
- 1 handful fresh basil
- 1 handful fresh parsley
Nutritional values per serving
380
Calories
36.7 g
Protein
30.4 g
Carbohydrates
10 g
Fat
Preparation
-
Wash the asparagus, remove the woody ends, and cut into 3–4 cm pieces.
-
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.
-
In the same pan, toast the gnocchi without additional oil until they are lightly golden brown, then set aside as well.
-
Sauté asparagus and garlic, then add cherry tomatoes and peas after 2 minutes and cook until tender-crisp.
-
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.
-
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.
