Gnocchi with Spinach and Chicken Breast (AT) - New

First, prepare the dough for the gnocchi. Cook the potatoes in salted water until soft, let them cool, peel and finely grate them. In a large bowl, knead with both types of flour, a pinch of salt and the egg to form a compact dough.

Divide the dough into smaller pieces and form into rolls. Cut these into pieces about 1 cm in size and roll into small balls. Press the typical ridged pattern with a fork. Cook the gnocchi in simmering salted water until they float to the surface, then drain.

For the sauce, finely dice the onion and garlic. Sauté until translucent in a pan with heated rapeseed oil. Cut the chicken breast into bite-sized pieces, add them and brown all around. Season with salt and pepper.