
Chicken Liver Gnocchi
Preparation Time | 5 mins
Cooking Time | 20mins
Servings | 4
This iron rich, super quick and ultra delicious dinner is an absolute winner!
Method
Step 1:
Boil your Gnocchi for 3 minutes and then leave to cool.
Step 2:
Heat some olive oil in a pan.
Step 3:
Once cooled, fry your gnocchi until the edges start to crisp up. Alternatively, place the uncooked Gnocchi in a roasting tray and drizzle with Olive Oil. Roast at 180⁰ for about 20 minutes or until the Gnocchi goes a golden brown.
Step 4:
Fry the onions and garlic in the butter until the onions go translucent and then sweat your mushrooms down.
Step 5:
Add the livers, Balsamic vinegar, smoked paprika, Keto Creamer and Thyme and cook until the livers go a greyish brown colour. You can bash the mix about a bit to release the flavours from the Thyme.
Step 6:
Add the water, tomato puree, parmesan, salt and pepper and stir for a further 5 minutes or so.
Step 7:
Mix your livers with the Gnocchi and garnish with some more parmesan, black pepper and fresh thyme
Ingredients
- 500g Chicken Livers chopped unto 1cm (ish) chunks
- 1 Red onion diced
- 2 Cloves Garlic crushed
- Handful of Mushrooms
- 1 Tsp Smoked Paprika
- 25g Grass Fed Butter
- 1 Sprig Thyme
- 25 ml Balsamic Vinegar
- 25g Parmesan (or more if you like) grated
- 2 Tbsp Tomato Puree
- 2 Tbsp of Keto Creamer
- 50 ml Water
- Salt and pepper
- 500g Gnocchi
- Olive oil