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.