prep time 60 minutes | serves 4
500 g small, starchy potatoes
150 g flour
2 organic eggs
pinch of salt
500 g boneless chicken thighs, cut into 2 cm pieces
1 onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons flour
4 carrots, cut into cubes
100 g kale
500 ml chicken broth
salt and black pepper
3 tablespoons olive oil
Parmesan for sprinkling
Boil the potatoes unpeeled in salted water for 25 minutes until soft. Drain, peel and grate, then mash until there are no lumps. Add the flour, the eggs , salt and pepper. Knead until the dough is soft and elastic.
Cut into 4 smaller pieces and roll them into long strips on a floured surface. Cut the strips into 2 cm gnocchi.
Heat the oil in a skillet, sauté the onion and garlic. Add the chicken and carrots, fry for 10 minutes. Sprinkle with flour, stir, pour broth and add parsley and thyme. Rinse the kale under running water, cut the hardened part of the stem and cut the leaves into strips. Place in the skillet with the chicken and simmer covered for 30 minutes. Season with salt and pepper.
Bring 2L salted water to a boil, add the gnocchi and cook for 2 minutes. Drain and place straight into the chicken ragout. Arrange the plates and sprinkle with Parmesan. Enjoy!