Silken gnocchi with the crunch of broccolini and sugar snaps peas in a rich alfredo sauce – heaven. You can easily leave the chicken out of this recipe and it isn’t a real alfredo sauce – more of a cheats version but it makes for a really quick supper.
- 1 bag of gnocchi (400g) will feed 2 people
- 2 chicken breasts, sliced
- 3 – 4 rashers of smoked bacon, chopped
- 1 teaspoon sunflower oil
- 1 clove of garlic, crushed
- Handful of broccolini / tenderstem broccoli (remove any thick ends)
- Handful of sugar snap peas (trim the thread from each side and slice in half so that when in the dish some of the baby peas escape)
- Splash of white wine
- 1/2 cup of cream
- 1 medium onion, chopped
- Parmesan cheese
- Pinch of paprika, salt and pepper
Put a large pan of water on to boil, with a pinch of salt. Sauté the onion, garlic and bacon in a very little sunflower oil until the onion is translucent and the bacon is cooked. Quickly cook the broccolini in the boiling water for just two minutes until tender, remove – leaving the water in the pan for the gnocchi. By putting the broccolini immediately into a bowl of cold water, you will preserve a lovely bright green colour. Bring the water back to the boil.
Now add the sliced chicken to the onion and bacon and fry gently.
Add the white wine and cook for a few minutes, before adding the cream, salt, ground black or white pepper, a pinch of paprika and a good shaving of parmesan to taste. Simmer for a few minutes.
Now add the gnocchi to the boiling water and as soon as they pop to the surface, drain well or the excess water will dilute your sauce.
Now add the broccolini, sugar snaps and gnocchi to the sauce and gently stir. Check your seasoning and serve dredged in parmesan.