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Lovely chicken dish with gnocchi, Snøfrisk® cream cheese, bacon and fresh herbs. Gnocchi is Italian and is made from potato or durum wheat.
- 400 g white beans (cooked)
- 1000 g potatoes
Potato for the gnocchi:
- 125 g Snøfrisk® Natural
- 100 ml fresh herbs (e.g. basil, rosemary and flat-leaf parsley)
- 4 chicken fillets, skinless
- 8 bacon
- 50 g butter (for frying)
- 4 chicken thighs or drumsticks
- 600 ml plain flour
- 1 egg yolk
- 100 g parmesan cheese
- 2 EL butter (for frying)
- 3 EL salt
- 1 asparagus
Preheat the oven to 200 °C.
Cook the white beans for 45-60 minutes.
Wash the potatoes for the gnocchi well and boil until soft, 20-30 minutes.
To make the chicken, mix the cream cheese and herbs. Cut a ‘pocket’ in each chicken fillet and fill with cream cheese. Wrap the bacon rashers around and secure with cocktail sticks.
Heat butter in a frying pan and brown the stuffed chicken fillets and chicken thighs or drumsticks on all sides. Transfer the chicken to a roasting tin and leave to rest for around 10 minutes.
To make the gnocchi, peel and mash the boiled potatoes and leave until completely cooled. Stir in the flour and egg yolk. Then stir in the freshly-grated parmesan cheese and shape into a thick sausage, to be cut into slices.
Bring a large pan of salted water to the boil (approx. 2 tbsp salt per litre water). Cook the gnocchi pieces for a maximum of 3 minutes. Take the gnocchi out of the water.
Fry the gnocchi in butter in the pan for 1-2 minutes.
Finally the asparagus. Grasp the stem end around the middle of the asparagus and bend until the tough end snaps. Peel the lower end of the stem. Bring a pan of lightly-salted water to the boil. Cook the asparagus for 2-3 minutes.
Fun fact: Gnocchi is pronounced “Nyokki”. In Tuscany, gnocchi is known as strozzapreti (“priest choker”) because a priest once choked and died after having gobbled his gnocchi too quickly.