![Chicken Liver Gnocchi](http://www.willpowders.com/cdn/shop/articles/Liver_Gnocchi.jpg?v=1699357402&width=320)
Chicken Liver Gnocchi
Preparation Time | 5 mins
Cooking Time | 20 mins
Total Time | 25 mins
Servings | 4
By Dan Kirkham
Ingredients
- 500g Chicken Livers chopped unto 1cm (ish) chunks
- 1 Red onion diced
- 2 Cloves Garlic crushed
- 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
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
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