Gnocchi style with rice cakes

Cut the rice cakes into 1-2cm square dice shapes, arrange them on a net, and bake in a toaster oven. It's fine as long as it's soft to the center. Approximately 8 minutes is the guideline.

Cut mushrooms into bite-sized pieces.

Cut the chicken thighs into 2-3cm cubes, sprinkle with salt and white pepper, and season them.

Put a frying pan with olive oil over high heat, chop the garlic, add the hawk claws and stir-fry to create a scent.

Add the chicken thighs from [3] and Italian parsley and fry. Once the surface of the chicken thighs is cooked, add the mushrooms listed in [2].

Once everything is soft, add a pinch of salt, a little white pepper and white wine. Turn the heat up to high and drain the white wine.

Add [A] and mix and mix with the sauce.

In another pot, prepare hot water with a pinch of salt. Add the baked rice cakes in [1] and boil for about 40 seconds.

Lightly drain the rice cakes, then transfer to a frying pan from [7] and add sauce.

Add [B] and mix, then remove from heat when everything has blended in.

Serve it in a bowl and sprinkle it with Parmesan cheese and Italian parsley to finish off.