500 - 700 g. Chicken tenderloins or thigh fillets , cut into cube size.
1 diced onion.
4-6 rashers bacon , cut into small pieces
2 Tablespoons minced garlic ( or 3 cloves fresh)
1-2 teaspoons chilli ( depends on your taste or can be left out)
1/2 cup chopped Sundried tomatoes
1/2 punnet cherry tomatoes ( slice in half)
Large bottle cream
1 packet baby spinach
3 medium to large potatoes , l
1 tablespoon of Parmesan cheese ( fresh or powdered)
1 1/2 cups plain flour + extra
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.
4Add the rest of the cream and then the spinach on top and then some small cubes of feta.
5Cook a further 1 hour on low or until the spinach has wilted .
6Mix 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 )
7To make the Potato Gnocchi:
83 medium to large potatoes , leave skin on and boil until soft.
9When cool , peel off the skin and mash , add 1 egg and a tablespoon of Parmesan cheese ( fresh or powdered)
10Place 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.
11Add to pot of boiling salted water and cook for one to two mins past the time they float to the top.