Here is a recipe for all of you who are too busy to spent hours and hours in the kitchen. This one is very simple and it doesn't take a lot of time, but it's not exactly a light meal. And always remember:
This dish will prove you the true meaning of this idiom expression. And please, don't stuff yourself, trust me, you won't be able to breathe.
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| "Your eyes are bigger than your stomach" |
Ingredients:
4 tbsp. (60 ml.) cooking oil
1 large onion, chopped
2 boneless, skinless halved chicken breasts (around 500 g. or 1 lb.)
18 oz. (about 550 g.) gnocchi
2 lb. (1 kg.) cheese (Gouda), grated
3 tsp. (of Vegeta (powdered boullion or any other condiment which is a mixture of spices and various vegetables)
1 tsp. salt
1/2 qt. (about 0,5 lt.) cream
1 tbsp. (15 g.) fresh parsley, chopped
2 tsp. curry powder
1 tsp. red pepper
Salad:
2 tomatoes, sliced
1 green onion, sliced
1 tsp. vinegar
1 tsp. pumpkin oil
1/4 tsp. salt
Toss the salad with vinegar and pumpkin oil.
4 tbsp. (60 ml.) cooking oil
1 large onion, chopped
2 boneless, skinless halved chicken breasts (around 500 g. or 1 lb.)
18 oz. (about 550 g.) gnocchi
2 lb. (1 kg.) cheese (Gouda), grated
3 tsp. (of Vegeta (powdered boullion or any other condiment which is a mixture of spices and various vegetables)
1 tsp. salt
1/2 qt. (about 0,5 lt.) cream
1 tbsp. (15 g.) fresh parsley, chopped
2 tsp. curry powder
1 tsp. red pepper
Salad:
2 tomatoes, sliced
1 green onion, sliced
1 tsp. vinegar
1 tsp. pumpkin oil
1/4 tsp. salt
Toss the salad with vinegar and pumpkin oil.
Let's start:
Pour the oil in the large pan and heat it on high flame. Fry the chopped onions for few minutes, until they are soft and their color is somewhere between gold and yellow. Season the chicken breasts with the salt and Vegeta. Add the meat to the pan and mix together with the onions. Add a little bit of water if needed. Leave this to sauté on a low flame for about 20 to 30 minutes, stirring occasionally.
In the meantime, put another pot filled with water on the stove and bring to the boil. When the temperature is at 100 °C, add the gnocchi. Boil for a few minutes, and when they bob to the surface, scoop them out with a slotted spoon. If you prefer to drain them in a colander, you can do that instead.
After sautéing the meat, pour cream all over the meat and add the cheese grated. Stir gently and slowly so it doesn't spill out. Add all the spices and herbs (curry powder, powdered red pepper and chopped parsley) and bring to the boil while stirring.
Take a soup bowl and put the gnocchi in first. Then pour the sauce with meat over it. You can serve it with a salad if you like.
Pour the oil in the large pan and heat it on high flame. Fry the chopped onions for few minutes, until they are soft and their color is somewhere between gold and yellow. Season the chicken breasts with the salt and Vegeta. Add the meat to the pan and mix together with the onions. Add a little bit of water if needed. Leave this to sauté on a low flame for about 20 to 30 minutes, stirring occasionally.
In the meantime, put another pot filled with water on the stove and bring to the boil. When the temperature is at 100 °C, add the gnocchi. Boil for a few minutes, and when they bob to the surface, scoop them out with a slotted spoon. If you prefer to drain them in a colander, you can do that instead.
After sautéing the meat, pour cream all over the meat and add the cheese grated. Stir gently and slowly so it doesn't spill out. Add all the spices and herbs (curry powder, powdered red pepper and chopped parsley) and bring to the boil while stirring.
Take a soup bowl and put the gnocchi in first. Then pour the sauce with meat over it. You can serve it with a salad if you like.
Enjoy!
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| Dobar tek! |
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