Red Pesto Chicken With Gnocchi - cooking recipe

Ingredients

1 tablespoon olive oil
8 chicken thigh fillets, Halved
500 g potato gnocchi
1 teaspoon minced garlic
1/2 cup white wine
1/2 cup sun-dried tomato pesto
300 ml cream

Preparation

Heat olive oil in a pan.
Cook chicken over medium heat until browned.
Place Gnocchi in a pot of water and boil.
Meanwhile, remove chicken from pan and cover.
Add garlic to pan.
Add wine and simmer uncovered until almost evaporated.
Add pesto and cream and bring to the boil.
Serve chicken on top of cooked, drained gnocchi and cover with sauce.