Bastard Carbonara

• 1 medium onion, sliced
• 1 large clove garlic, finely chopped or crushed
• 1 chicken breast, diced into small pieces
• 2 rashers smoked bacon, cut into small pieces
• 300 ml single cream
• A small amount of cheddar, grated
• black pepper to taste
• 1 bag fresh gnocchi

1. Heat a small amount of oil over a medium heat in a large saute pan. Add onions and garlic and cook until getting soft. Add the chicken and bacon, cook until the chicken is no longer pink. Add black pepper to taste, and cook together for a couple of minutes. Turn down the heat to gentle, and add the cream. When the cream starts to thicken, stir in the grated cheese little by little to thicken to your liking.
2. In the meantime, bring a large pan of water to the boil. Add the bag of gnocchi and bring back to the boil. They are ready when the gnocchi have floated to the surface and boiled for 2 to 3 minutes.
3. Strain the gnocchi and add to the saute pan, coating the gnocchi in the cream. Add further black pepper to taste.
4. Serve with a green leaf salad and garlic bread.

onion, clove garlic, chicken, rashers, cream, amount, black pepper, fresh gnocchi

Taken from www.epicurious.com/recipes/member/views/bastard-carbonara-1255663 (may not work)