| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 1 piece Carrot
- 1 piece Onion
- 2 pieces Celery root
- 7 pieces Cherry tomatoes
- 2 pieces Parsley
- 1/3 teaspoon Oregano dried
- 3 pieces Allspice (peas)
- 1 piece Chicken fillet
- 3 tablespoons Soy sauce
- 3 cloves garlic
- Salt
- Vegetable oil
- 2 liters Water
- 4 pieces Potatoes
- 100 gram Wheat flour / Flour
Ingredients
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Instructions
- Vegetables wash. Scrape the carrots and cut into thin slices. Onion to clear. Celery cut into small pieces. Cherry tomatoes in halves. Put all the vegetables in the pan. Add pepper, oregano and cover with water. Put on fire and bring to a boil. Cook for about 30-40 minutes on low heat.
- On chicken fillet make cuts, but not until the end of, grate garlic, vegetable oils and soy sauce.
- Lay out the fillets in an ovenproof form laid by foil. Next lay out the slices of garlic. Cover chicken and cloves of garlic with foil . Bake in a preheated 180 degree oven for about 20-25 minutes.
- Boil potatoes in skins until tender, clear hot and mash into a puree. Salt, add flour and knead the dough. It should not be too steep and liquid.
- Shape potato dough sausages with a diameter of 2-3 cm and cut into thin slices.
- Push each gnocchi with a fork. Gnocchi boil in salted water, about 2-3 minutes. Remove on a plate and lightly grease oil.
- Baked garlic to release from the skin, put in bowl and mash with a fork. Add 1 tbsp soy sauce and stir. Put the filling in the ready broth, if necessary, add salt.
- Serve broth with sliced baked chicken and potato gnocchi.
