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Piletina s njokima i umakom od bobičastog voća - Chicken with gnocchi and berry sauce


Ovaj ručak ima sve; vrhunsku piletinu, preukusan prilog i čašicu zdravlja!

Perutnina se pobrinula za Međimursko pile, domaći kefir smo koristili u njokima i nazdravili s Kupilek kupinovim vinom. Kupinovo vino poznato je po svojim ljekovitim svojstvima radi bogatog sadržaja različitih vitamina (vitamin B1, B2, B6, B12, C) i minerala. Naročito je značajna količina željeza, a prisutni su i znatni udjeli fosfora, magnezija, kalcija, šećera, pektina i nešto provitamina A.

Kako napraviti ovaj ručak?

Samo nastavite čitati :)


Sastojci i koraci pripreme

Za pečenu piletinu

Pećnicu zagrijte na 180 °C.

U dublju tavu ili plići lonac (što vam je draže ili pri ruci:) rasporedite piletinu, prelijte s maslinovim uljem, posolite, popaprite i pospite s paprikom.

Tikvu operite, narežite na kriške i očistite od koštica te posložite u tavi oko piletine.

Poklopite tavu/lonac s poklopcem ili s aluminijskom folijom koju ćete dobro učvrstiti oko rubova. Folija ne bi trebala doticati piletinu i tikvu (zato nam treba dublje posuđe).

Tako zatvorenu piletinu pecite oko 1h.

Nakon 1h otklopite piletinu ili uklonite foliju i pecite još 20 minuta kako bi piletina dobila zlatnožutu boju.


Za njoke

  • 1 jaje

  • 1 jušna žlica mliječnog domaćeg kefira

  • prstohvat soli

  • 4 do 5 jušnih žlica bučinog brašna

  1. Dok se piletina peče pripremite tijesto za njoke.

  2. Izmješajte jaje, kefir i sol, a zatim dodajte bučino brašno, žlicu po žlicu.

  3. Tijesto treba biti mekano, ali da se može oblikovati rukom.

  4. Zatim ga stavite u posudu, poklopite i ostavite u frižideru na 20 minuta.


Za umak

  • 300 g šumskog voća (smrznutog ili svježeg)

  • 2 jušne žlice meda

  • 1 čajna žlica muškatnog orašćića u prahu

  • 2 jušne žlice soka svježeg limuna

  • 50 ml vode

Znači, pile se peče, tijesto za njoke je u frižideru i sada radimo umak.


Sve sastojke za umak stavite u manju posudu i grijte na laganoj vatri. Kada smjesa prokuha lagano miješajte i pustite da krčka 20-tak minuta.

Smjesa će postati gušća.

Nakon 20 minuta sklonite s vatre i poklopite s poklopcem.


Izvadite tijesto za njoke iz frižidera. Pospite malo bučinog brašna po površini na kojoj ćete mjesiti pa od tijesta oblikujte valjke te ih režite na veličinu zalogaja.

Prokuhajte slanu vodu pa dodajte njoke, jedan po jedan u vodu i kuhajte oko 5 min.

Ako ste zamjesili gušće tijesto, njoke ćete trebati kuhati malo duže.

Kuhane njoke izvadite iz vode i dodajte u posudu s umakom.

Sve dobro izmiješajte i poklopite.

Pečenu piletinu poslužite uz njoke u umaku, krišku tikve, veliku zdjelu salate i čašicu kupinovog vina!

Uživajte u okusima!





Chicken with gnocchi and berry sauce


This lunch has it all; top quality chicken, delicious side dish and a glass of vitality!

Perutnina ptuj got for us quality chicken, I used homemade kefir in gnocchi recipe and made a toast with a glass of Kupilek blackberry wine. Blackberry wine is known for its medicinal properties due to its rich content of various vitamins (vitamin B1, B2, B6, B12, C) and minerals. The amount of iron is especially significant, and there are also significant amounts of phosphorus, magnesium, calcium, sugar, pectin and some provitamin A.

How to make this lunch?

Just keep reading :)

Ingredients and preparation steps

For baked chicken

  • 1 package of Međimursko chicken thighs, Mix Quality

  • 100 ml of olive oil

  • bit of salt

  • little bit of pepper

  • teaspoon of smoked red paprika

  • 1 smaller Hokkaido pumpkin

Preheat the oven to 180 ° C. Arrange the chicken in a deeper pan or shallow pot (whichever you prefer:), pour over with olive oil, add salt, pepper and sprinkle with paprika. Wash the pumpkin, cut it into slices, remove the seeds, and arrange it in a pan around the chicken. Cover the pan / pot with a lid or aluminum foil that will be secured well around the edges. The foil should not touch the chicken and vegetables (that's why we need deeper pan).

Bake the chicken for an hour.

After 1h, uncover the chicken or remove the foil and bake for another 20 minutes to give the chicken a golden yellow color. For gnocchi

  • 1 egg

  • 1 tablespoon of homemade milk kefir

  • a pinch of salt

  • 4 to 5 tablespoons pumpkin flour

While the chicken is baking, prepare the gnocchi dough. Mix egg, kefir and salt then add pumpkin flour, spoon by spoon. The dough should be soft but in a way that can be easily shaped by hand. Then put it in a bowl, cover and leave in the fridge for 20 minutes.


For the sauce

  • 300 g of wild berries (frozen or fresh)

  • 2 tablespoons of honey

  • 1 teaspoon of grounded nutmeg

  • 2 tablespoons of juice from fresh lemon

  • 50 ml of water

So the chicken is being baked, the gnocchi dough is in the fridge and now we are making the sauce.

Put all sauce ingredients in a small bowl and heat over low heat. When the mixture boils, stir and let it simmer for about 20 minutes. The mixture will become thicker. After 20 minutes, remove from heat and cover with a lid. Take the gnocchi dough out of the fridge. Sprinkle a work surface with flour, tip dough out, sprinkle with flour then pat into log shape and cut them to the size of a bite. Boil salted water then add the gnocchi, one by one and cook for about 5 mins. If you have kneaded a thicker dough, you will need to cook gnocchi a bit longer. Remove the cooked gnocchi from the water and add them to the berry sauce.

Mix everything well and cover with lid. Serve warm baked chicken with gnocchi in sauce, a slice of pumpkin, a large bowl of salad and a glass of blackberry wine! Enjoy the flavors!


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