INGREDIENTS

• 400 g chicken breast fillet
• 50 g arugula
• 100 g red onions
• 20 g pine nuts
• 50 g finely shaved Parmesan cheese
• Grate of 1/2 organic lemon
• 100 ml olive oil
• 1 pinch of sugar
• salt
• 600 g fresh, cooked gnocchi
• 1 squeeze of lemon juice
• freshly ground pepper

HOW TO MAKE IT

1. Wash the chicken breast under cold running water, pat dry with paper towels, and cut into bite-sized pieces. Sort the arugula, wash and spin dry. Peel the onions, halve them and cut them into strips.
2. Heat the pan and fry the pine nuts without fat over medium heat for about 2 minutes. Transfer to a plate and let cool.
3. Weigh 20 g of arugula and puree with half of the Parmesan, lemon zest, about 75 ml of olive oil and 1 pinch each of sugar and salt in a high mixing bowl with a hand blender. Set aside.
4. Heat the remaining oil in a frying pan and sauté the onion strips in it over medium heat for 2 minutes. Push the onion strips together on one side of the pan and brown the chicken meat on the free side over slightly higher heat, seasoning with 1 pinch each of sugar and salt. Add the gnocchi and fry for another 2-3 minutes. Meanwhile, coarsely chop the remaining arugula.
5. Remove the pan from the heat. Fold in 2 tablespoons of arugula pesto with the coarsely chopped arugula. Season the gnocchi with lemon juice, salt and pepper and serve in the pan. Serve the remaining Parmesan and the arugula pesto separately.

Tip:

For a vegetarian version, replace the chicken breast with 300 g of feta cheese, for example, and add it diced to the fried gnocchi at the end of the cooking time. But borlotti beans are also a lower-fat, tasty and protein-rich alternative.