Chicken Liver Gnocchi

Name: Chicken Liver Gnocchi
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
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

25 mins

Labour of love

serves 4

Preparation Time: 5 mins

Cooking Time: 20 mins

Dan Kirkham

This iron rich, super quick and ultra delicious dinner is an absolute winner!

Ingredients Method

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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

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Method

Boil your Gnocchi for 3 minutes and then leave to cool.
Heat some olive oil in a pan.
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.
Fry the onions and garlic in the butter until the onions go translucent and then sweat your mushrooms down.
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.
Add the water, tomato puree, parmesan, salt and pepper and stir for a further 5 minutes or so.
Mix your livers with the Gnocchi and garnish with some more parmesan, black pepper and fresh thyme