Chicken gnocchi in creamy sauce

INGREDIENTS

• 500 g potato gnocchi
• 800 g chicken breasts
• 250 g brown mushrooms
• 100 g feta cheese
• 100 – 200 ml cooking cream
• 1 onion
• 1 tablespoon oil
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon freshly ground black pepper
• chili flakes and sprouts (to taste)

METHOD

1. In a wok or pot, sauté finely chopped onions in heated oil until translucent.
2. Add chicken breasts cut into small pieces and sauté them over high heat for about 3 minutes until they are white on all sides.
3. Then add washed and sliced ​​mushrooms and cook them over medium heat, stirring occasionally, for about 5 minutes.
4. Add seasoning, crumbled feta, and continue cooking for another 5 minutes.
5. Then add the gnocchi, and if there is not enough liquid in the wok for the sauce, add 100 to 200 ml of cooking cream.
6. Simmer everything together for about 5 more minutes. After cooking, the sauce should be just thick enough, but it should thicken further as the dish cools.
7. Finally, sprinkle with sprouts and chili flakes before serving.