Potato Gnocchi with creamy chicken and mushroom

Edit

Recipe's preparation

Gnocchi

Peel and quarter 800g potatoes and place in Varoma. Add 500ml water into jug, place lid on and add varoma.

Set for speed 0.5, varoma, 30m

Check potatoes are tender and extend time if needed.

empty water from jug, add potatoes and blend.
speed 4, 10s
Scrape sides, extend for 5s if needed.
allow to cool for 15m

Add salt and pepper, egg, flour and Parmesan. Place lid back on and set to dough, for 5 mins.

Turn onto floured bench and roll to 2cm diameter log. divide into 2cm pieces, roll into a ball and use your thumb to roll each ball over a floured fork.

Set thermomix to pre-clean, dough.

alternatively, use your dumpling sheet by thermomix, place a 2cm thickness dough over and roll to create mini dumplings.

Boil salted water, add 1/4 gnocchi at a time. Cool for 3m or until they rise to the surface. Use a slotted spoon to drain and transfer to a hot frypan with olive oil. Fry until brown. Set aside.

Creamy chicken and mushroom sauce

Chop onion herbs and garlic
speed 5, 3s
add oil and set to high temp.

Add 3cm diced chicken and set to high temp.

Add lemon juice, cream and mustard.

set to speed 0.5, 70•c, 10m

Add a spoonful over gnocchi. Add Parmesan to garnish and serve.