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Chicken Gnocchi Bake


This recipe was a discovery surfing then net, standing in the vegetable aisle of the supermarket. I was short on time and could only think of what I DIDN’T want to eat. We had a few extra dinner guests so these are the doubled up quantities, so this would be halved easily if you were only feeding four.

2tbsp Olive Oil
500g Chestnut Mushrooms , sliced
Salt and Pepper
60g Unsalted Butter
60g Plain Flour
750ml Milk
500ml Chicken Stock
1/2tsp Freshly Grated Nutmeg
1 Cooked Chicken’s worth of meat (see About Getting Ahead page)
1kg Gnocchi (usually found with the fresh pasta in the supermarket)
150g (ish) Baby Spinach
50g Freshly Grated Parmesan.

Preheat the oven to 220c / 200c fan / gas 8.

Heat the olive oil in a large frying pan or skillet and gently fry off the mushrooms, for 4 or 5 minutes then remove and set aside, wiping out the skillet.

Add the butter and melt, then add the flour. Stir together to form a paste and allow to cook for a few minutes. Then steadily add the milk, then the stock, stirring to keep it smooth. (Try adding the milk in small batches at the start to help avoid lumps) Simmer until thickened and it coats the back of a spoon, before adding the nutmeg and stirring through.

Add the chicken, mushrooms and gnocchi and stir until evenly distributed through the white sauce. Add the spinach and stir through as it wilts.

Cover the dish in grated parmesan and put in the hot oven for 20 minutes to allow the gnocchi to puff up and the top to become golden