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

• 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