For the chicken ragout, heat oil in a saucepan and sauté the onion until translucent, stirring constantly. Add the garlic as well.
Deglaze with white wine and add chicken stock. Let it simmer for about 15 minutes and blend with a hand blender or stand mixer.
In the meantime, cut the cooked chicken into small cubes. Cut the blanched asparagus into bite-sized pieces and add to the slightly creamy sauce with the cocktail tomatoes and chicken.
Let the ragout simmer gently for about 5 minutes so that everything is nice and hot and season with salt and pepper. In the meantime, heat butter in a pan and toss the gnocchi in it.
Season with salt, pepper and nutmeg and finally sprinkle finely chopped chives on top. Serve the chicken ragout with the chive gnocchi.
Preparation Tip:
The chicken ragout can also be served with pasta or spaetzle.