Ingredients for 4 persons:
- 800 g gnocchi
- 250 g chestnut mushrooms
- 300 g spinach
- 250 g little tomatoes
- 400 g chicken breast
- 185 g Paturain Cuisine garlic and fine herbs
- 100 g grated cheese
- 2 pinches chili powder
- +- 5 sprigs of rosemary (takjes rozemarijn)
- pepper and salt
Instructions:
- Preheat the oven to 200 ºC. Fry the gnocchi for +- 10 minutes in a frypan until they’re colored. (You can also
- In the meantime, clean the mushrooms (don’t wash them!!) and cut into quarters. Cut the chicken breasts into cubes.
- Get the gnocchis out of the pan and put aside. Fry the chicken in the same pan. When they're ready get them also out of the pan.
- Now fry the chestnut mushrooms. Meanwhile, you can clean the spinach.
- Add the spinach to the mushrooms when they’re ready. Cut the cherry tomatoes and add them as well.
- Cut the sprigs of rosemary into little pieces.
- Stir the Paturain Cuisine into the vegetables. Add the gnocchi and chicken cubes.
Season with pepper, salt, rosemary and chili powder. You can also add some Provencal herbs. - Divide the mixture over the baking dish and sprinkle the cheese on top. Bake the dish approximately15 minutes until the cheese is melted and lightly browned.
Ready to eat!
Tip: You can serve the dish with salad if you want to add some greens :-)
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