Apricot Chicken with Spinach Gnocchi

Sauté sliced mushrooms and apricots in olive oil, season, pour whipping cream, cook, season with salt and pepper and finish with chopped parsley.

Cut the cucumber into half moons, sauté in butter and season with salt, pepper and chopped dill. Blanch the washed and plucked spinach in whipping cream, season with salt, pepper and a hint of nutmeg and mash. Make the gnocchi in boiling water, drain and add to the spinach cream form. Skin the tomatoes, remove the seeds, cut into cubes and stir into the spinach gnocchis.

Arrange everything decoratively on a flat plate and garnish with basil leaves and tomato roses.

From the Loire, France.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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