Sautéed Gnocchi With Chicken And Cream Sauce

• 3/4 lb baking potatoes, scrubbed
• None None nutmeg, to taste
• 3/4 cup all-purpose flour
• 1 None egg
• 2 tbsp olive oil
• 2 - 6 oz chicken breasts, cut into strips
• 1 cup chicken stock
• 1/2 cup heavy cream
• 7 oz cream cheese
• 3 None spring onions, washed and sliced on a bias

1. For gnocchi, cook potatoes in boiling salted water for 20 mins. Drain. Once cool enough to handle, peel then pass warm potatoes through a potato ricer. Season and add nutmeg. Transfer to a floured work surface, add flour and egg and knead gently to form a smooth dough. Be careful not to overwork. Roll out into a 2/3 inch thick cylinder then cut into small pieces and shape into balls. Press flat with a fork.
2. Bring a large pot of salted water to a boil and add gnocchi, in batches. When gnocchi float, remove with a slotted spoon and drain. Heat 1 tbsp oil in a large skillet and saute gnocchi, turning frequently for 4-5 mins. Remove from pan and keep warm.
3. Add chicken to pan and cook for 4-5 mins, turning occasionally. Deglaze with stock and cream, bring to a boil and add cream cheese. Add gnocchi and spring onions, bring to a boil, season and serve.

baking potatoes, nutmeg, flour, egg, olive oil, chicken breasts, chicken stock, heavy cream, cream cheese, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/18763 (may not work)