Gnocchi with Spinach and Chicken Breast in Cream Sauce

First, prepare the dough for the gnocchi. Cook the potatoes in salted water until soft, let them cool, peel, and finely grate them. Place the grated potatoes in a bowl, add both types of flour, a pinch of salt, and half an egg, then knead into a compact dough.

Divide the dough into smaller pieces and form into rolls. Cut these into pieces about 1 cm in size and roll them into small balls. If desired, press the typical ridged pattern with a fork. Cook the gnocchi in simmering salted water until they float to the surface, then drain.

For the sauce, heat the rapeseed oil in a pan. Sauté the finely diced onion and chopped garlic until translucent. Cut the chicken breast fillet into bite-sized pieces, add them, and brown all around. Season with salt and pepper.