Chicken , Sundried Tomato and Bacon with Homemade Potato Gnocchi
June 21, 2015
- Cook: 4 hrs
- Yields: 4
1Fry off the garlic and onion. When the onion is clear add the bacon and chilli and lightly fry. Transfer to your SC.
2Add the chicken ,cherry tomatoes, Sundried tomatoes and 1/2 cup of the cream.
3Cook on low for approx 3 hours until the chicken is soft.
5Add the rest of the cream and then the spinach on top and then some small cubes of feta.
6Cook a further 1 hour on low or until the spinach has wilted .
8Mix altogether and serve over the gnocchi . ( the gnocchi can be added to the SC when you add the spinach to cook in the juice but I've found doing this you have to add more cream, so I cook it separate )
10To make the Potato Gnocchi:
113 medium to large potatoes , leave skin on and boil until soft.
12When cool , peel off the skin and mash , add 1 egg and a tablespoon of Parmesan cheese ( fresh or powdered)
13Place approx 1 1/2 cups plain flour on a board and gradually knead in the potato mix. Add more flour until the dough is just manageable . The trick to good gnocchi is to just add enough flour to roll out into sausage shapes , dough should be slightly sticky. Cut small pillow shapes and place on a lightly floured board.
14Add to pot of boiling salted water and cook for one to two mins past the time they float to the top.
Submitted by Robyn Clark
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