GNOCCHI is the Italian name for a variety of thick, soft noodle or dumpling. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients.

The word gnocchi means “lump”, and comes from nocchio, a knot in the wood. It’s been a traditional Italian pasta type of probably Middle Eastern origin since Roman times. It was introduced by the Roman Legions during the enormous expansion of the empire into the countries of the European continent. In the past 2000 years each country developed its own specific type of small dumplings, with the ancient Gnocchi as their common ancestor. My GNOCCHI is made out of POTATOES!


* 3 pcs. chicken fillet (breast)
* 1 tbsps. brown sugar
* salt and pepper
* olive oil
* 500 g Gnocchi
* 1 carrot
* 1 onion
* 1 cube Maggi
* corn kernel half a can, drained
* 300 g tomatoe sauce
* 2 tbsps. butter
* 2 tbsps. chopped parsley
* 4 tbsps. milk


1.) Cook Gnocchi in boiling water with salt for about 2 to 3 minutes, drained and set aside.

2.) Saute onion, chicken breast over high heat for 5 minutes. Add brown sugar, lower on medium heat,
add salt and pepper, Maggi cube, carrot and corn kernel stir and cover until chicken is done.

3.) Add remaining ingredients: butter, parsley, tomatoe sauce and parsley, stir and simmer for 5 to 10
minutes. Serve with Gnocchi while hot.


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