This is a very quick meal to cook and shouldn’t take more than fifteen minutes, probably even less.
Take some chicken and cut into pieces the same size as gnocchi. You can use chicken breast, personally I use chicken thigh partly because it is cheaper, more so because it has a much better flavour.
In a large hot frying pan, add a splash of olive oil, then add the chicken.
In another pan add some pancetta. You can use the cubed pancetta, though when I cooked this I used the sliced pancetta cut into small strips.
Ensure that the chicken is cooking and remove the cooked pancetta from the other pan to the chicken. Add some freshly chopped parsley and some freshly ground black pepper.
Keep the heat up in the pancetta pan and pan fry the mushrooms in the fat from the pancetta (you may need to add a little olive oil).
In a pan of rolling boiling water add the gnocchi. Cook for two minutes.
Add the cooked mushrooms to the chicken and mushrooms and then add a couple of spoonfuls of creme frache.
Drain the cooked gnocchi, spoon over the chicken, mushroom and creme frache mixture, toss lightly.
Spoon onto plates, add freshly grated parmesan and ground black pepper to taste.
Last night I decided to cook a risotto to go with the shellfish I was cooking. I have done this in the past usually using white wine, lemon, rocket and parmesan to flavour the risotto. Alas I had no white wine, no lemon and no rocket, though I did have a block of parmesan to hand. Little piece of advice here, never buy pre-grated parmesan this is usually grated from dried out pieces of old parmesan or so an old Italian friend of mine once said. Though as it is usually cheaper than the solid stuff I am inclined to believe her! So there I was cooking this risotto and wondering how I should flavour it. Well I had mushrooms and they always work well in risotto, I had some red wine, and I had some chicken stock. There we go, good to go, or so I thought.
Basically it didn’t work quite as well as I hoped. Firstly it came out a grey lilac colour rather than the rich red brown I was expecting. Well that was down to the red wine, lack of dark stock and the mushrooms. Secondly it was rather bland, it had no bite. I think it could have done with a splash of balsamic vinegar.
Most of it was eaten so either we were hungry or it wasn’t half as bad as it looked.
Having said that, the scallops wrapped in pancetta were delicious.