Ingredients
400g fresh gnocchi 
1 tbsp olive oil 
2 chicken breasts, cut into bite size pieces 
1 medium onion, finely chopped 
3 garlic cloves, finely chopped 
½ chicken stock pot 
150ml double cream 
150g parmesan, finely grated 
Salt  
Pepper 
Handful of rocket (optional) 

Method
Put a large pot of heavily salted water on to boil. 

Meanwhile, heat your tbsp of oil in a frying pan or wok and over a medium high heat fry off the chicken until lightly golden, about 7 minutes.  Once your chicken is golden add the onion and cook for around 3 minutes until soft and translucent. Add your garlic and cook for another minute or so. 

Back to your gnocchi.  Your water should now be boiling and so throw your gnocchi in to cook.  The gnocchi will fall to the bottom and then float to the top.  Once they float they are done.  This process will take around 2 minutes. 

Add the stock pot and cream to your chicken and mix through. Add the cheese and a good grind of black pepper and mix again. Once the cheese and stock pot have melted add 150ml of the gnocchi water, check the seasoning adjusting if needed and the add your gnocchi and stir.   

Serve and top with some rocket leaves if wanted.